Summary

Ingredients

• 1 pork knuckle (rear knuckle)
• water
• 4 teaspoons caraway seeds, whole
• 4 clove (s) garlic
• 1 teaspoon chicken seasoning (grilled chicken salt)
• possibly pepper
• 2 tablespoon vegetable oil
• 500 g bone (pork bones), crushed
• Fat for the shape

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Instructions

1. Cover the knuckle (stilt) well with water, cook it together with 2 whole cloves of garlic and 2 teaspoons of cumin for about 1 - 1.5 hours (it depends on the size of the stilt, mine was a little smaller).
2. Remove from the water after boiling and let cool down a little. Cut into a diamond shape (only the fat, if you cut into the meat, the juice can leak out and the meat becomes tough).
3. Press the garlic, mix with the caraway seeds, the chicken spice (possibly also with pepper) and the vegetable oil and place on the stilt. You can marinate the stilt in the refrigerator for a few hours.
4. Preheat the oven to 200 ° C. Grease a roast pan, put the pork bones in it and place the stilt on top (it should stand). The roasting time also varies depending on the size, I fried mine for 2 hours.
5. At the end of the roasting time increase the temperature to 220 ° C, but you should take a look inside from time to time, there is a risk that the fat will burn! Carve and serve with a salad or hearty side dishes.