Pork knuckle in a Roman pot

Ingredients for 2 servings:

• 2 pork knuckles, fresh, 400 to 500 g each
• 2 onions
• salt and pepper
• e.g. flour or sauce thickener

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

more tender than straight from the oven or grill

Soak the Römertopf (ceramic pot) in water for at least 30 minutes before use. Wash and dry the pork knuckles, and season with salt and pepper to taste. Score the rinds crosswise. Peel and quarter the onions. Place the knuckles and onions in the Römertopf, cover, and place in a cold oven. Cook at 175°C (350°F) for between 2.5 and 3 hours, depending on the size. Check occasionally to make sure too much fat has rendered and reduce the amount if necessary. Then bake the knuckles uncovered for another 30-45 minutes until crispy. Remove the knuckles from the pot and keep warm. Blend the onions and fat using a hand blender. Thicken with flour (or sauce thickener) and season to taste. Dumplings and red cabbage are a natural accompaniment. Bavarian cabbage or Bavarian creamed cabbage are equally good alternatives. A simple dark Bavarian beer is recommended as a drink. More than two knuckles are difficult to prepare in the Roman pot due to space constraints. The knuckles, like almost everything cooked in a Roman pot, turn out wonderfully tender. To preserve the natural flavor of the knuckles, I avoid pre-cooking them in a (pressure) cooker. I don’t want the delicate flavor of the Roman pot knuckles to be overpowered by a heavy sauce. Therefore, I prepare the sauce as simply as possible.