Category Archives: Dutch

Zealand Pig’s Knuckles (Holland) / Jarret de Porc Z√©landais

ingredients:
2 pounds small hard pears
2 fresh pig’s knuckles
salt, pepper
2 pounds potatoes

instructions:
1. Wash the pears but do not peel them. Remove the hard core and seeds
2. Place them in a stewpan. Place the pig’s knuckles on top of the pears.
3. Cover with water. Season with salt and pepper. Cover and cook over low heat for 3 hours.
4. Serve with boiled potatoes.


In Holland, this dish is often prepared with dried pears.


© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.