1. Wash the pork knuckles thoroughly, pat them dry and score the skin in a diamond pattern with a sharp knife.
2. Crush the garlic, mix it with the caraway, salt and pepper, and rub it well into the knuckles.
3. Make a bed of quartered onion and sliced carrot in a deep roasting tin and set the knuckles on top.
4. Pour in the dark beer, cover and braise in a 160 °C oven for 2 hours, basting occasionally.
5. Remove the lid, raise the heat to 210 °C and roast the knuckles for 40-45 minutes until crisp, basting frequently with the juices.
6. Rest the finished knuckles and serve them with the roasted vegetables and the roasting juices.
Tip: For crisp skin, baste the knuckles with a little beer in the last 10 minutes and move them higher in the oven.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.