Pork Knuckle

Ingredients

• 2 rear pork knuckles about 800 g each (ask butcher to cut rind in a checkerboard pattern)
• 1 tbsp pork lard
• ½ bunch parsley
• 2 onions
• 1 Garlic clove
• 2 tbsp caraway seeds
• Salt
• freshly ground pepper
• paprika powder
• 250 ml dark beer

Instructions

1. 1.

   Wash and pat dry the pork knuckles. Rub with paprika, salt and pepper. Peel and quarter the onions. Peel and finely chop the garlic. Wash parsley, shake off excess water, and remove leaves from stems. Heat lard in a large roasting pan, add onions, garlic and parsley.

2. 2.

   Add the pork knuckles, pour in a little water, and roast at 180 °C for about 2 hours. Brush with caraway seeds and beer repeatedly during cooking. Skim fat from the drippings as desired, strain through a sieve and reduce briefly. If needed, add more beer and season with salt and pepper.