Roasted pork knuckle

Ingredients for 6 servings:

• 1 ½ kg pork knuckle(s)
• 1 clove(s) garlic, chopped
• 1 m.-sized onion(s), quartered
• 1 bay leaf
• 5 grains of allspice
• 5 peppercorns
• ½ tsp caraway seeds
• 2 tsp salt
• 1 liter of water

Instructions

Working time approx. 3 hours 30 minutes; Total time approx. 3 hours 30 minutes

Place a large pork knuckle in a roasting pan, add the spices and chopped garlic. Peel and quarter the onion, and add it too. Fill with water and don’t forget the salt. Preheat the oven to about 200°C. Place the roasting pan in the oven for 2 hours, adding a little water now and then. Towards the end of the roasting, there should be at least 1/4 liter of liquid left. When the meat is tender, remove it from the bone. Be careful not to let the skin fall off. Place the pieces of meat back in the roasting pan, rind-side up, and brown uncovered for about 20 minutes. Goes well with sauerkraut and potatoes, but also with pea puree. Tip: If you like the meat pink, rub it with a little curing salt 12 hours in advance.