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🍽️ Crispy Pork Knuckle with Beer Glaze

959 kcal · 30 min · 4 servings

Ingredients

• 2 rear pork knuckles à approx. 800 g (have the butcher score the rind in a diamond pattern)
• 1 tbsp pork lard
• 0.5 bunch parsley
• 2 onions
• 1 garlic clove
• 2 tbsp caraway seeds
• salt
• pepper (from the mill)
• paprika powder
• 250 ml dark beer

Instructions

1. 1. Rinse the pork knuckles under running water.
2. 2. Pat the knuckles dry thoroughly with a kitchen towel.
3. 3. Rub the knuckles evenly with paprika powder, salt, and pepper.
4. 4. Peel the onions and cut them into four large pieces.
5. 5. Peel the garlic cloves and chop them finely.
6. 6. Wash the parsley and shake off excess water.
7. 7. Pick the parsley leaves off the stems.
8. 8. Heat the lard in a large casserole dish.
9. 9. Add the onions, garlic, and parsley to the casserole dish.
10. 10. Place the pork knuckles into the casserole dish.
11. 11. Pour some water into the casserole dish.
12. 12. Preheat the oven to 180 degrees Celsius.
13. 13. Place the casserole dish in the preheated oven.
14. 14. Roast the knuckles for about 2 hours.
15. 15. Brush the knuckles repeatedly with cumin and beer during the cooking time.
16. 16. Remove the casserole dish from the oven.
17. 17. Defat the roasting juices as desired.
18. 18. Strain the roasting juices through a sieve.
19. 19. Bring the roasting juices to a brief boil.
20. 20. Add a little more beer if necessary.
21. 21. Season the sauce with salt and pepper to taste.

Nutrition per serving

• kcal: 959
• Protein: 103 g · Fett/Fat: 58 g · Carbs: 4 g