Roasted Pork Knuckle

Ingredients

• 2 Stück Pork knuckles
• 1 EL Whole caraway seeds
• 1 EL Sea salt
• 1 TL Freshly ground black pepper
• 2 Onions
• 2 Zehen Garlic cloves
• 500 ml Dark beer
• 500 ml Vegetable broth
• 2 EL Sunflower oil
• 1 Zweig Rosemary sprig

Instructions

1. Score the pork rind in a diamond pattern and rub generously with salt, pepper, and caraway seeds. Quarter the onions and crush the garlic cloves.
2. Heat the oil in a large roasting pan and sear the pork knuckles on all sides until golden brown. Remove the knuckles and set aside.
3. Sauté the onions and garlic in the same pan until lightly browned. Deglaze with the dark beer and vegetable broth, then add the rosemary sprig.
4. Return the pork knuckles to the roasting pan and braise at 160°C (320°F) in the preheated oven on the middle rack. Baste the knuckles regularly with the roasting liquid.
5. After 2.5 hours, increase the oven temperature to 200°C (390°F) and roast the pork knuckle for another 30 minutes until the rind is crispy and crackling. If necessary, activate the grill function.
6. Remove the pork knuckle from the oven and let it rest for 10 minutes before serving.

Nutrition