Summary

Ingredients

• 1 ½ kg pork knuckle (s)
• 0.5 liter ½ meat broth
• 250 ml beer, dark
• 2 onion (s), cut into wedges
• 3 clove (s) garlic
• 1 teaspoon tomato paste
• 1 sprig thyme, fresh
• 1 sprig mugwort, dried
• 3 sage leaves
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper
• 1 teaspoon marjoram, rubbed
• 1 teaspoon mugwort, rubbed
• 1 teaspoon rosemary, rubbed
• 0.5 teaspoon ½ caraway seeds, crushed
• Fat for frying
• possibly water, hot
• little sauce thickener

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Instructions

1. Wash and dry the pork knuckle and cut into a route. Rub the pork knuckle with a spice mixture of 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon each of crushed marjoram, mugwort, rosemary and 1/2 teaspoon caraway seeds.
2. Heat the frying fat in a roasting pan and brown the pork knuckle all around. Add the chopped onions and 1 teaspoon tomato paste and fry briefly. Deglaze with the meat stock and bring to the boil. Place the thyme and mugwort sprigs, sage leaves and garlic cloves in the roasting set, pour on the dark beer and fry the knuckle in the preheated oven at 170 ° C for about 2.5 hours.
3. During the cooking time, pour the roast over the pork knuckle several times. If necessary, top up the roasting set with a little hot water. To make the rind crispy, raise the oven temperature to 220 ° C at the end of the roasting time and let it roast for another 15-20 minutes.
4. Take the knuckle out of the roaster and pour the roast set through a sieve, season with salt and pepper if necessary. Thicken very carefully with the sauce thickener, the sauce should remain thin.
5. Serve the pork knuckle with bread dumplings and red cabbage.