Bavarian roasted pork knuckle, the skin blistering to crackling perfection while the interior remains juicy, served with fermented cabbage and mustard.
Ingredients
- 4 pork knuckles (hocks)
- 1kg sauerkraut
- 2 onions
- 2 carrots
- 1 leek
- 1 bottle dark beer
- 2 tbsp caraway seeds
- 2 bay leaves
- 4 potatoes
- mustard
Instructions
1
Preparation
If desired, brine knuckles overnight in saltwater for juiciness. Rinse.
2
Aromatics
Place sliced vegetables in roasting pan. Place knuckles on top. Pour beer around (not over).
3
Slow Roast
Cover, roast at 350°F (175°C) for 2 hours.
4
Sauerkraut
Add sauerkraut (rinsed), caraway, and bay leaves around knuckles. Return to oven 45 minutes.
5
Crisping
Remove cover. Increase heat to 450°F (230°C). Roast 30 minutes, rotating pan, until skin blisters and cracks.
6
Potatoes
Boil potatoes separately. Serve knuckle with kraut, potatoes, and sharp mustard.