Stilton with Crispy Pork Rind

Rinse the stilt, rub it with salt, put it together with greens, peppercorns, coarsely chopped onion, 1/5 liters of beer (keep a few tablespoons) and enough clear soup into the Kelomat so that the bottom is covered with liquid to a height of 2 to 3 cm. Close tightly and cook for about 60 minutes after the pressure gauge has risen.

Remove the pork knuckle from the cooking pot, dry it and score the pork rind with a sharp kitchen knife. Mix the remaining beer with cornstarch and sugar and brush the pork rind with it. Place in the fat pan and grill for 15 to 20 minutes, turning once and brushing once or twice with the starch solution.

In the meantime, drain the stock, lightly roll with crumbled sauce gingerbread or bread, strain through a sieve, season heartily and stir through with the barbecue stock.

Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!

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