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Pork Knuckle
A hearty German pork knuckle dish, first simmered long and slow in a spiced beer broth, then finished in the oven with a glossy glaze.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Wash the pork knuckles thoroughly and let them soak in cold salted water overnight.
Place the knuckles in a pot and add the vegetables, spices, and herbs.
Pour in inexpensive pale lager (you can dilute it 50/50 with water) so the knuckles are completely submerged in liquid.
Bring to a boil, reduce the heat, and simmer gently for 2 hours with the lid slightly ajar.
Turn off the heat, cover with the lid, and let it cool for another 2 to 3 hours.
Carefully remove from the broth and wrap in foil.
Transfer to an oven preheated to 320°F (160°C) right in the foil for 40 minutes.
Remove the foil, brush the knuckles with sauce, and place them in an oven preheated to 400°F (200°C) for about 10 minutes.
Take them out, brush with sauce again, and bake once more (you can repeat this process up to three times).
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