Berliner Eisbein mit Erbspüree (Pork Knuckle with Pea Purée)

Pork knuckle

• 2 large Pork knuckle, skin on
• 1 large Yellow onion
• 2 medium Carrot
• 1 small Celeriac
• 2 pieces Bay leaves
• 1 tsp Black peppercorns
• 2 tsp Fine sea salt
• 6 sprigs Fresh parsley

Pea purée and to serve

• 500 g Frozen peas
• 60 g Unsalted butter
• 4 tbsp Mustard

1. Rinse the pork knuckles under cold water. Peel the onion, carrots and celeriac, then cut them into large chunks so they hold their shape during simmering.
2. Put the pork knuckles in a stockpot and add the onion, carrots, celeriac, bay leaves, peppercorns, salt and parsley. Cover with cold water by about 3 cm, then bring to a gentle boil and immediately reduce to a steady simmer.
3. Simmer very gently for 2 hours, skimming any foam in the first 20 minutes. The knuckles are ready when the skin is soft and the meat pulls easily from the bone.
4. About 10 minutes before serving, cook the peas in a saucepan of boiling water until tender and bright green. Drain well, reserving a splash of the hot cooking water.
5. Blend the peas with the butter until smooth, adding a little reserved cooking water to loosen if needed. Taste and adjust with a pinch more salt if you like.
6. Lift out the pork knuckles and let them rest for 5 minutes, then serve with the pea purée. Offer the mustard at the table, and spoon over a little of the hot cooking liquor if you want extra juiciness.

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