Put on a large saucepan with salted water. Add the bay leaves, juniper berries, pepper and the quartered onion. Bring to the boil, then adjust the heat so that the water doesn`t boil but is still very hot. Add the pork knuckles (important: not in cold water, otherwise the taste will be in the broth). Cook for about 1.5 hours.
Remove and cut into the rind in a diamond shape. Rub with salt and caraway seeds.
In the oven, slide the wire rack into the middle rail and place a drip pan or casserole dish underneath to catch the fat. Place the knuckles on the grid and leave in the preheated oven at 200 ° C for about 1.5 hours.
Turn the knuckles halfway through. If you want, you can also pour the collected fat over them (but I never do that).
Tip: If you have, you can turn on the grill for the last 15 minutes.
This goes well with a potato salad (Swabian made directly with the broth), mashed potatoes or dumplings with gravy, a salad or just a few slices of bread.
If there is anything left over, the meat will also taste very good the next day cold.
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