Roasted pork knuckle

Ingredients for 4 servings:

• 2 large pork knuckles (not cured)
• 1 vegetable onion(s)
• 250 g swede(s)
• 4 large carrots
• 1 large sweet potato(s)
• 3 garlic cloves
• salt and pepper
• 1 ½ liters of water
• ½ liter of dark beer
• Juniper berry(s)
• 2 bay leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 45 minutes; Total time approx. 4 hours 15 minutes

Preheat the oven to 180°C (top/bottom heat). Wash the pork knuckles, pat dry, and season with salt and pepper. Roughly chop the onion and vegetables and add them to the roasting pan with the water. Add the pork knuckles. Roast uncovered (without a lid) in the oven for approximately 3 to 3.5 hours. At the end of the cooking time, remove the knuckles, turn them over once, and place them on a baking sheet with the crispy side facing down. Grill for another 15 minutes at the highest heat until the knuckle is crispy all over. Purée the vegetable stock with a hand blender until a very creamy sauce forms, adding more seasoning if desired. As a variation, you can simmer the vegetables with 0.5 l of dark beer (then only 1 l of water), juniper berries, and two bay leaves. Serve with the classic side dishes of sauerkraut and pea puree with boiled potatoes. However, we also like to eat the knuckles with broccoli or Brussels sprouts.