Oven-Baked Pork Knuckle
An oven-baked pork knuckle recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 rear pork knuckles
- 1 tsp salt
- pepper freshly ground
- 1 onion
- 125 ml beer
Instructions
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1.
Preheat the oven to 200°C. Score the skin of the pork knuckles in a diamond pattern with a sharp knife (or have it done by the butcher). Wash, dry and rub the knuckles with salt and pepper.
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2.
Pour 250 ml water into a roasting pan, place the knuckles inside and roast in the oven (middle rack, convection 180°C) for 2½ hours. During the entire cooking time, baste the knuckles every 15 minutes with the pan juices. If necessary, add more water; there should always be about 1/8 litre of liquid left in the pan.
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3.
Peel and quarter the onion and add it to the knuckles after about 1½ hours of roasting. Thirty minutes before the end of cooking raise the temperature to 250°C (convection 230°C). Brush the meat repeatedly with beer or the salted water and finish roasting; this makes the skin especially crispy.
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4.
Serve the finished knuckles warm. Release the pan juices with a little water from the roasting pan, strain into a pot and bring to a boil once. Season with salt and pepper and serve unbound with the knuckles.
