Preparation:

Boil two litre of water with salt and caraway. Add the knuckle of pork and boilt it for 30 minutes. Take it out and leave it to drain. Tipp: do not pour the stock away - you will need it later.

Cut the rind with a distance of 1 to 1,5 cm. Season the knuckle with salt, garlic and caraway. Pre-heat the oven for 200°C. Put the knuckle in the oven on a grill with a baking tray underneath it and back it for approx. 60min. (You need the baking tray to get the juice from the knuckle).

Peal the garlic and chop it finely. Take the baking tray with the juice out and add 1/8 l of the stock. Add the garlic. Roast the knuckle for another 90min with 180°C. Please be aware to turn the knuckle more often and add the stock as needed. 

You can find out the perfect temperature of 85°C witht the help of the meat thermometer.

The juice will get a herb taste wenn you add dark beer. 

We recommend glaced pumpkin and carrots and dumpling with it.