Summary

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

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Instructions

1. Preheat the oven to 200 ° C.
2. Cut the skin of the pork knuckle into a diamond shape. Season the knuckles.
3. 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.
4. 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.
5. 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.
6. Side dishes: bread dumplings, cucumber salad or cabbage salad.