Ham Knuckle Accras

Ingredients

Braised ham knuckle

• 1 Quebec pork ham knuckle (1.5 lbs. to 2 lbs./700 g to 900 g)
• 2 carrots, peeled and cut into large cubes
• 3 stalks celery, cut into large cubes
• 1 Spanish onion, peeled and cut into large cubes
• 1 head garlic, peeled
• 1 bay leaf
• 1 sprig thyme
• 1 sprig rosemary
• 8 cups 2 L veal stock
• Salt and pepper, to taste

Accras (fritters)

• 6 oz. 170 g braised ham knuckle, pulled
• 2 cloves garlic, peeled and minced
• ¼ bunch parsley, chopped
• ¼ onion, peeled and chopped
• 1¾ oz. 50 g red bell pepper, seeded, brunoise cut
• ½ oz. 15 g jalapeno pepper, seeded, brunoise cut
• 2 egg yolks
• 4½ oz. 125 g baking powder
• 3½ oz. 100 g flour
• ⅖ cup 100 mL milk
• 2 tsp. 10 mL sambal oelek
• Salt and pepper, to taste