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🍽️ Crispy Pork Knuckle with Homemade Potato Dumplings

474 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 carrots
• 200 g celeriac
• 1 tbsp vegetable oil
• 4 small pork knuckles (approx. 500 g each)
• 2 garlic cloves
• 2 tsp caraway seeds
• salt
• pepper (from the mill)
• 500 ml meat broth
• 500 ml light beer

Instructions

1. 1. Preheat your oven to 180 degrees Celsius fan-forced.
2. 2. Peel the onions, carrots, and celery.
3. 3. Cut the vegetables into large chunks.
4. 4. Brush a baking dish with oil.
5. 5. Place the vegetables in the prepared dish.
6. 6. Roast the vegetables in the oven for about 30 minutes until lightly browned.
7. 7. Rinse the pork knuckles under running water.
8. 8. Pat the knuckles dry with a kitchen towel.
9. 9. Press the garlic.
10. 10. Mix the garlic with cumin, salt, and pepper.
11. 11. Rub the pork knuckles with the spice mixture.
12. 12. Place the seasoned knuckles on top of the roasted vegetables.
13. 13. Pour some broth into the dish.
14. 14. Roast the knuckles for about 2 hours at 180 degrees Celsius fan-forced.
15. 15. Turn the knuckles periodically.
16. 16. Add more broth if needed.
17. 17. Pour in the beer during the last hour of cooking.
18. 18. Wash the potatoes.
19. 19. Cook about one-third of the potatoes in salted water for approximately 30 minutes until tender.
20. 20. Peel the remaining raw potatoes.
21. 21. Grate the raw potatoes finely.
22. 22. Squeeze out the juice of the raw potatoes thoroughly using a kitchen towel.
23. 23. Collect the juice in a bowl.
24. 24. Wait until the starch has settled at the bottom.
25. 25. Carefully pour off the water.
26. 26. Add the drained starch to the squeezed raw potatoes.
27. 27. Peel the cooked potatoes.
28. 28. Press the cooked potatoes through a potato ricer into the raw potatoes.
29. 29. Add the egg yolk.
30. 30. Season the mixture with salt.
31. 31. Season with nutmeg.
32. 32. Knead everything into a smooth dough.
33. 33. Check if the dough is too wet.
34. 34. Mix in some starch if needed.
35. 35. Test the consistency with a small test dumpling.
36. 36. Shape the mixture into small dumplings.
37. 37. Remove the cooked pork knuckles from the baking dish.
38. 38. Place the knuckles on a baking sheet.
39. 39. Roast the knuckles in the oven at 220 degrees Celsius fan-forced to form a crispy crust.
40. 40. Strain the sauce through a sieve.
41. 41. Reduce the sauce slightly if needed.
42. 42. Season the sauce with salt and pepper.
43. 43. Serve the sauce with the knuckles and drained dumplings.
44. 44. Serve with sauerkraut on the side if desired.

Nutrition per serving

• kcal: 474
• Protein: 52 g · Fett/Fat: 28 g · Carbs: 3 g