Pork knuckles from the sullage

Ingredients for 3 servings:

• 2 pork knuckles, each approx. 1.5 kg
• 10 cloves garlic
• 5 bay leaves
• 10 juniper berries
• some peppercorns, black
• 1 kg curing salt, from the butcher (approximately)
• 1 m.-sized egg(s), raw
• some oil for frying

Instructions

Working time approx. 15 minutes; Rest period approx. 7 days; Cooking/baking time approx. 2 hours; Total time approx. 7 days 2 hours 15 minutes

Fill a large, sealable bowl 3/4 full with lukewarm water. Carefully place the egg in the water. The egg will sit at the bottom. Carefully and slowly stir in the curing salt until the egg floats. Remove the egg. Add the garlic cloves, bay leaves, peppercorns, and juniper berries. Let the water cool slightly. Add the shanks. They should be covered with water. If necessary, weigh them down with a small plate. Close the bowl. Let them marinate in the refrigerator for 6-7 days, checking frequently to ensure the shanks are covered. Then remove the shanks from the brine and rinse well with cold water. Soak overnight in clean water to extract some of the salt. Preheat the oven to 180 degrees Celsius, using a fan-assisted grill if possible. Heat a roasting pan with a little oil in the oven, cut into the rind of the shanks with a carpet knife and bake at 180 degrees for 1.5 to 2 hours until crispy.