Recipe detail

Pork Ovar's knee

25. 3. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Pork

Cuisine: Czech

Download PDF Download BR2

Program steps

To view the entire table, move the table to the right.

1
Combination
90 %
time icon Termination by time
time icon 03:30 hh:mm
probe icon 115 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 1

Name Value Unit
pork knee 3000 g
onion 150 g
garlic 50 g
wild spices 3 g
salt 7 g
root vegetables 350 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 9348.4 kJ
Carbohydrate 53.9 g
Fat 781.5 g
Protein 518.4 g
Water 0 g

Directions

Pour hot water over the pickled knee in salt osmosis, add spices and root vegetables with onion and garlic.
We put it in the convection oven on the above program.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full