Crispy Roasted Pork Knuckles
by Tavolino
Tender pork knuckle meat that is first cooked in an aromatic broth and then roasted in the oven until crispy. A classic, hearty dish.
Ingredients
- Onions 2 pieces
- Garlic 5 cloves
- Cloves 1 piece
- Bay leaves 5 pieces
- Juniper berries 1 tsp
- Caraway seeds, ground 0.5 tsp
- Salt 2 tsp
- Pepper 1 pinch
- Pork knuckle 1.5 kg
Preparation
- 1
Fill a large pot with enough water.
- 2
Peel and halve 2 onions and 5 cloves of garlic.
- 3
Add the onions, garlic, 1 clove, 5 bay leaves, 1 tsp juniper berries, 0.5 tsp caraway seeds, 2 tsp salt, and a pinch of pepper to the water.
- 4
Bring the water to a boil.
- 5
Add 1.5 kg of pork knuckle to the pot so that it is completely covered with water.
- 6
Reduce the heat and let the knuckles simmer for 90 minutes at a low temperature, without the water boiling vigorously.
- 7
Shortly before the end of the cooking time, preheat the oven to 200 °C.
- 8
Remove the knuckles from the broth and let them drain briefly.
- 9
Place the pork knuckles in the oven and roast for approx. 60 minutes until crispy.