Rustik and juicy - Enjoy pork knuckles the Bavarian way

Ingredients

• 4 pork knuckles, approximately 250g each
• 330ml of lager
• 100g of honey
• 1 bunch of greens
• 800g peeled potatoes, cut into thick slices or chunks
• 400g onions, cut into 2 x 2cm chunks
• 2 apples, cut into chunks
• 5 pickles, cut into chunks
• Zest from 1 lemon
• half a bunch of parsley, chopped
• 1 twig of time
• 2 bay leafs
• 5-6 juniper berries, pressed.
• Some cumin
• Salt and pepper
• 5-6 cloves.

Preparation

1. Add the pork knuckles, greens and cumin to a large pot full of salted water and allow to simmer for an hour.
2. Then remove the pork knuckles and place in a large roasting pot or tin and season with salt and pepper.
3. Mix the beer and honey together and add half of the mixture and the herbs to the roasting tin.
4. Place in a pre-heated oven at 160° C for 90 minutes.
5. Halfway through the roasting time, turn the knuckles over and add the rest of the honey and beer mixture.
6. 30 mins. before the end of the cooking time, add the potatoes, apples, diced pickles, chopped parsley and onions to the roasting tin.
7. The knuckles should be appetizingly brown and glazed.
8. Reduce the sauce to the required amount and consistency.

Serving suggestion

I like to serve my pork knuckle in honey and beer in a baking disk with a hearty serving of celery and mashed potato. Very rustic and very delicious.