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INGREDIENTS

Garlic
Thyme
Vinegar
Anchovy fillets
MARINADE
2 tb Butter
6 Black olives
Oregano
2 tb olive oil
Sage
2 ts Rock salt
1 Onion; sliced
; butter and flour)
6 Prunes
6 oz Brown sugar
2 ts Black Pepper ; ground
1 oz Roux; (equal amount of

Servings

INSTRUCTIONS

Carefully slice off the rind of the pork and put to one side. Make six incisions in each knuckle. Wrap the sage around the olives and insert into half the incisions. Wrap the anchovy around the prunes and insert in the other holes. To prepare the marinade simply add all the marinade ingredients to a blender and mix to a smooth paste. If the paste is too dry add some oil to form a paste. Pour the marinade over the two knuckles and leave overnight. To cook the pork take a large pot and melt 2oz butter and 2tbsp olive oil. Brown the meat in the pot for 5-8 minutes, turning halfway through. Add the sliced onion and the remaining marinades. Add one small bottle of stout such as Guinness or Murphys. Place the skin from the knuckles on top of the meat to form a lid. Place the pot in a low oven at 130C/gas2 for 3-4 hours. Discard the skin. Remove the bones from the meat, which should happen easily then place in a serving bowl. Blend the remaining juices in a blender and strain into a pot. Bring the juices to the boil and add the roux to thicken. Pour over the meat. Serve.

NOTES

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Irish Pork in Stout with Spices

Garlic
 Thyme
 Vinegar
 Anchovy fillets
 MARINADE
2 tb Butter
6 Black olives
 Oregano
2 tb olive oil
 Sage
2 ts Rock salt
1 Onion; sliced
 ; butter and flour)
6 Prunes
6 oz Brown sugar
2 ts Black Pepper ground
1 oz Roux; (equal amount of

Carefully slice off the rind of the pork and put to one side. Make six  incisions in each knuckle. Wrap the sage around the olives and insert into  half the incisions. Wrap the anchovy around the prunes and insert in the  other holes. To prepare the marinade simply add all the marinade  ingredients to a blender and mix to a smooth paste.    If the paste is too dry add some oil to form a paste. Pour the marinade  over the two knuckles and leave overnight. To cook the pork take a large  pot and melt 2oz butter and 2tbsp olive oil. Brown the meat in the pot for  5-8 minutes, turning halfway through.    Add the sliced onion and the remaining marinades. Add one small bottle of  stout such as Guinness or Murphys. Place the skin from the knuckles on top  of the meat to form a lid. Place the pot in a low oven at 130C/gas2 for  3-4 hours. Discard the skin. Remove the bones from the meat, which should  happen easily then place in a serving bowl.    Blend the remaining juices in a blender and strain into a pot. Bring the  juices to the boil and add the roux to thicken. Pour over the meat. Serve.

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Nutrition

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Serving Size: 1 Serving (343g)
Recipe Makes: 1 servings

Calories: 1093
Calories from Fat: 297 (27%)

Amt Per Serving		% DV

	Total Fat 33g	44 %
	Saturated Fat 16g	80 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 1.9g
Cholesterol 61mg		19 %
Sodium 2803.1mg		97 %
Potassium 739.1mg		19 %
Total Carbohydrate 208.6g		61 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 202.4g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1093

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