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🍽️ Crispy Pork Knuckle with Vegetables

1832 kcal · 30 min · 4 servings

Ingredients

• 4 small pork knuckles (jowl)
• 2 carrots
• 2 onions
• 2 stalks celery
• 1 stalk leek
• 2 tbsp caraway seeds
• 1 bunch marjoram
• 1 bay leaf
• 0.8 l meat broth
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the vegetables thoroughly.
2. 2. Remove tough parts or peel the vegetables.
3. 3. Cut the vegetables into small cubes.
4. 4. Place all vegetable pieces except the leek into a large roasting pan.
5. 5. Score the skin of the pork knuckles in a diamond pattern.
6. 6. Rub the knuckles with salt, pepper, and cumin.
7. 7. Place the seasoned knuckles directly on top of the vegetables in the pan.
8. 8. Pour the meat broth around the knuckles in the pan.
9. 9. Preheat the oven to 200 degrees Celsius (top and bottom heat).
10. 10. Place the pan in the preheated oven.
11. 11. Braise the knuckles for about 1 hour.
12. 12. Turn the vegetables several times during the cooking process.
13. 13. Pour the pan juices over the meat several times.
14. 14. Add all the marjoram sprigs to the sauce in the last 5 minutes.
15. 15. Remove only a few sprigs for decoration.
16. 16. Season the sauce with salt and pepper to taste.
17. 17. Take the knuckles and vegetables out of the oven.
18. 18. Plate the knuckles and vegetables.
19. 19. Garnish the dish with the reserved marjoram sprigs.
20. 20. Serve the pork knuckle hot.

Nutrition per serving

• kcal: 1832
• Protein: 207 g · Fett/Fat: 109 g · Carbs: 8 g