Ingredients
Meat:
• 1 large pork knuckle (approx. 1.2 kg)
• 4 large yellow onions
• 10 cloves of garlic (unpeeled)
• 1 bouquet of spices (thyme, bay leaf)
• 50 g butter
• 2 tablespoons olive
oil For the sauce and confit:
• 20 cl dry white wine
• 20 cl water or vegetable broth
• 1 tablespoon honey (for caramelization)
• Salt and freshly ground pepper
Method of preparation