Roast pork knuckle

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.