Pork Knuckle Baker Style

Baker-style pork knuckle is a masterpiece of simple, peasant cooking: spiced, tender meat with crisp skin, over browned onion potatoes underneath.

1. Clean the pork knuckle, and rub it thoroughly with salt, pepper, caraway and marjoram.

2. Peel the garlic cloves, make small cuts into the skin of the knuckle, and press the garlic into these.

3. Put the knuckle into a baking tray with a little water, cover it (with foil or a lid), and in a 160 °C oven braise it tender in about 1.5-2 hours.

4. Meanwhile cut the potatoes into larger pieces, and cut the onion into thick wedges.

5. Into a baking tray put the potato and the onion, scatter over the lard, salt it, and place the softened knuckle on top.

6. Without a lid, at 200 °C, bake them together, until the potato browns and the skin of the knuckle turns crisp (about 30-40 minutes).

7. Serve it warm, garnished with the browned potatoes.

Tip: For crisp skin always do the last stage of baking without a lid, at a high heat – and do not forget to score the skin beforehand.