Roasted Pork Knuckle with Vegetables

Ingredients

• 1 large rear pork knuckle
• 3 Carrots
• 4 onions
• 2 stalks celery
• 1 leek
• 2 tbsp oil
• 2 tbsp cumin
• 0.5 bunch Parsley
• 1 bay leaf
• 0.8 l meat broth
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel the carrots and onions. Quarter the carrots lengthwise and halve them crosswise. Slice the onions into wedges. Wash, trim, and cut the celery into about 5 cm pieces.

2. 2.

   Wash, trim, halve the leek lengthwise, and cut it into about 5 cm pieces.

3. 3.

   Place everything in a hot pan and sauté with oil. Pour in half of the broth.

4. 4.

   Score the pork knuckle skin in a diamond pattern. Rub with salt, pepper, and cumin, then place it on top of the vegetables. Roast in a preheated oven at 180 °C (under‑and‑over heat) for about 1½–2 hours, turning the vegetables several times and adding the remaining broth. During the last 10 minutes, add most parsley stems to the sauce, leaving some for garnish, and raise the temperature to 240 °C so that the knuckle browns nicely. Taste the stock, plate with pork and vegetables, and serve garnished with parsley.

5. 5.

   Serve with cumin potatoes and kale as desired.