Roast Pork Knuckle
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pork knuckle (s), rear, a total 1.5 kg
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper
- 3 liters water
- 1 onion (s)
- 125 ml beer
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Cut the skin of the pork knuckle into a diamond shape. Season the knuckles.
- Put 1/4 liter of water in a saucepan, place the knuckle in it and fry it on the middle bar in the oven for approx. 2 1/2 hours. During the entire cooking time, pour the frying stock over the knuckles every 15 minutes.
- Quarter the onion and add to the knuckles after approx. 1 1/2 hours. Increase the temperature to 250 ° C 30 minutes before the end of the cooking time. Brush the meat repeatedly with beer and finish cooking. Keep the finished knuckles warm.
- Remove the frying stock from the pot with a little water, pour through a sieve into the pot, bring to the boil once, season to taste and serve unbound with the knuckles.
- Side dishes: bread dumplings, cucumber salad or cabbage salad.
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