Pork knuckle with cranberry sauce
500 g pork fillets
100 g butter
5-6 tbsp jam blueberry
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The pig knuckle seasoned with salt and pepper, crushed and allowed to stay at least an hour. Then fry in cow's butter. When almost ready add the blueberries, mix the sauce from the pan, place lid and kotlonat off. The meal left a few minutes on the stove to smother knuckle and take the sauce.