Pork Knuckle

Ingredients

• 2 pork knuckles (about 800 g each)
• 1 tsp Caraway seeds
• 0.5 tsp Coriander seeds
• 1 Garlic clove
• 0.5 tsp paprika powder (spicy)
• 0.5 tsp dried marjoram
• Salt
• black pepper (ground fresh)
• 2 tbsp vegetable oil (plus extra for the pan)
• 4 onions
• 1 kg boiled potatoes
• 2 tbsp clarified butter
• 1 tbsp freshly chopped rosemary
• 250 g sour cream
• 2 tbsp chives
• 2 tbsp prepared horseradish (jarred)
• 1 tsp lemon juice

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Rinse the knuckles, pat dry and cut a diamond pattern into the crackling. Crush the caraway and coriander in a mortar. Put both in a bowl. Peel the garlic and press it in. Add paprika, marjoram, salt, pepper and oil and mix well. Rub the mixture onto the knuckles and place them in an oiled roasting tin or a fat pan. Peel the onions and cut into rings. Distribute around the knuckles and roast for about 2 hours. If needed, pour water over them and keep basting with the liquid.

3. 3.

   Peel the potatoes and halve or quarter them. In a hot pan, slowly brown in clarified butter for about 10 minutes. Sprinkle rosemary on top and season with salt and pepper.

4. 4.

   For the sauce whisk together sour cream, chives and horseradish. Season with lemon juice, salt and pepper to taste.

5. 5.

   Remove the knuckles from the oven, arrange them on a platter or in a bowl with the roasting liquid and onions, and serve with potatoes and sauce.