Pork Knuckle from a Young Piglet with Malt-Hop Sauce

Ingredients

• 1.5 kg pork knuckle (without mid and hip bones)
• 500 g finely chopped pork bones (e.g., mid and hip bones, ribs, tail)
• Salt
• black pepper (ground)
• 2 onions
• 1 Garlic clove
• 2 carrots
• 150 g celeriac
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 600 ml Meat broth
• 250 ml malt beer

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Rinse the meat and bones under cold water and pat dry. Season the flesh side with salt and pepper, rub only the skin side with salt, and tie the knuckle with kitchen twine.

3. 3.

   Peel and dice the onions, garlic, carrots, and celeriac.

4. 4.

   Heat oil in a roasting pan and brown the bones for about 10 minutes over medium heat while stirring. Add the vegetables and continue browning. Stir in tomato paste, let it cook briefly, then deglaze with some broth. Pour in half of the malt beer and place the knuckle skin-side down into the liquid. Roast in the preheated oven for 2–2.5 hours, turning after about 1.5 hours. Add more broth and remaining malt beer as needed. Test doneness with a fork; the meat should be tender and clear juices should flow when pierced.

5. 5.

   Mix 50 ml water with 1 tsp salt. Brush the skin with this salted water. Place the meat on a rack, use a baking sheet underneath for drip protection, and grill for 10–15 minutes until golden brown and crisp. Turn frequently and brush again with the salted water.

6. 6.

   Strain the sauce through a fine sieve and reduce in a small saucepan until thickened. Season with salt and pepper. Slice the roast and serve with the rich sauce.