Roasted Pork Knuckle With Potato, Horseradish, and Mustard
Roasted Pork Knuckle With Potato
The German Roasted Pork Knuckle is a traditional dish that originated in Germany. The roasted pork knuckle is often served with sauerkraut, mashed potatoes, gravy, and brown sauce or mustard. The knuckle is usually roasted for several hours over low heat to ensure that the meat is tender and full of flavor. The German Roasted Pork Knuckle is a beloved dish throughout Germany.
Ingredients
- 2 Pork Knuckle
- 1 tbsp Caraway Seeds
- 3 Bay Leaves
- 5 Cloves
- 1 tsp Black Pepper
- 1 tbsp Rock Salt
- 3 Garlic Cloves
- 1 Red Onion
- 2 Carrots
- 1 Apple
- 330 ml Dark Beer
Instructions
- Set the oven to 150 degrees Celsius and prepare the oven.
- Slice the onion into rings, slice the carrots, and cut the apple in quarters. Use a pestle and mortar or a spice grinder to pound 1 tbsp. caraway seeds, and combine with freshly ground pepper and salt.
- Every hock should be scored along with its rind, and the spice mixture from step one should be rubbed all over it. Onions should be placed on top of the hocks, tapered end up.
- Roast for 90-120 minutes on low heat (depending on how large the hocks are, about 90 mins for 0.5kg hocks and about 120 for larger). Cook for another 60-90 minutes after adding the beer and water to the pan. Consider gently tenting the skin with foil if it's browning too quickly.
- Transfer the hocks and onions to a separate pan and reserve the drippings and fat in the original pan (see gravy below). Put the hocks back in the oven and cook them until the skin is crispy and puffed up, around 20 minutes, depending on your oven. To prevent them from burning, keep a tight eye on them throughout this phase.
Gravy
- In the pan drippings, mix in 1 cup of hot water and the brown particles from the bottom. Blend until smooth in a food processor or blender. Bring to a simmer in a saucepan. You can add a slurry to thicken the mixture (one tablespoon corn starch to one tablespoon cold water) if the consistency is too thin.
- Remove from heat and serve with the roasted potato, horseradish, and mustard.
