Recipe from: 7/30/1992 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 4
    onions, sliced
  • 2
    stalks celery, chopped
  • oil
  • 2
    pickled pork knuckles, thoroughly cleaned and sawn into serving-size portions
  • 15
    lemon juice
  • hot water
  • 4
    carrots, sliced into strips
  • 4
    large potatoes, sliced
  • 410
    tomato and onion mix (optional)
  • 410
    peas, drained (optional)
  • nutmeg
  • black pepper and salt
  • lemon slice (to garnish)


In a pressure cooker, sauté the onion and celery in a little oil until soft. Add the pork knuckles, lemon juice and about 250-500 ml hot water. Pressure cook for about 20 minutes or until the meat comes off the bone easily – if the meat is still rubbery, it's not done. Add the sliced carrots and potatoes and the tomato and onion mix and simmer until the vegetables are soft and cooked. Add the peas a few minutes before serving. Season to taste with nutmeg and pepper and extra salt if necessary. Serve with rice and garnish with a slice of lemon. Serves 4.

Read more on: pork  |  pressure cook


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2016-10-21 11:21

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