Bavarian roast pork knuckle

Method

1. 1

   Preparing the vegetables

   Chop the celery, carrot, onion and soup greens, then place them in a lidded casserole with the bay leaves, juniper berries and peppercorns.

2. 2

   Braising in beer

   Pour over the water and beer, then place the pork knuckles on top of the vegetables. Braise covered in the oven at 180 degrees for about 45 minutes.

   45 min
3. 3

   Slow roasting

   Reduce the temperature and continue cooking for about another 90 minutes. Baste the meat regularly with the beer or its own juices while it cooks.

   90 min
4. 4

   Scoring the skin

   Score the skin of the cooked knuckles in a diamond pattern. Season with salt and pepper, and melt the cold butter cubes into the stock or gravy.

5. 5

   Crisping the crackling

   Grill for about 30 minutes, until the skin is crisp. Keep an eye on it so it does not burn.

   30 min
6. 6

   Serving

   Slice the knuckles and serve with sauerkraut, potatoes or dumplings, drizzled with the dark sauce.