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 pat dry the pork knuckle. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon marjoram, 1 teaspoon mugwort, 1 teaspoon rosemary, and 1/2 teaspoon crushed caraway seeds. Rub this mixture all over the pork knuckle.
2. Heat fat in a large roasting pan over medium-high heat. Brown the pork knuckle on all sides for 8-10 minutes. Add the onion wedges and tomato paste, cook for 2 minutes. Pour in the meat broth to deglaze the pan and bring to a boil. Add the fresh thyme sprig, dried mugwort sprig, sage leaves, and garlic cloves. Pour the dark beer over everything. Transfer to a preheated oven at 170°C (338°F) and roast for 2.5 hours.
3. Every 30 minutes during cooking, baste the pork knuckle with the pan juices. If the liquid reduces too much, add hot water as needed. After 2.5 hours, increase the oven temperature to 220°C (428°F) and roast for another 15-20 minutes to crisp the rind.
4. Remove the pork knuckle from the roasting pan. Strain the pan juices through a sieve into a bowl. Season with salt and pepper to taste. If desired, gently thicken the sauce with sauce thickener, keeping it relatively thin.
5. Serve the pork knuckle with bread dumplings and red cabbage.