Steps:
- 1. Preheat the oven to 220C/425F/Gas 7. Put the salt and caraway seeds into a bowl, add the minced or grated garlic, and mix everything together. Rub the pork knuckles with this mixture, getting right into the slits in the scored rind. 2. Make a bed or platform of the onion slices in the bottom of a deep-sided roasting tin. Sit the pork hocks on this onion layer and cook them in the hot oven for 30 minutes. 3. Take the tin out of the oven and quickly arrange the apples and potatoes around the pork knuckles. Carefully pour over 250ml/9fl oz of the beer, aiming for the pork knuckles so they're basted as the liquid is poured into the tin. Return the tin to the oven, turning this down to 170C/325F/Gas 3. Continue to cook at this lower temperature for two hours. 4. Turn the oven up again to 220C/425F/Gas 7, pour the rest of the beer over the pork knuckles, and continue to cook at the higher temperature for another 30 minutes. 5. Take the tin out of the oven and transfer the apples and potatoes to a warmed dish. Lift the hocks onto a carving board, leaving the onion and juices in the tin. 6. Put the tin on the hob over a medium heat and add the boiling water, scraping any burned onions up from the bottom of the tin using a wooden spoon to de-glaze the tin and make a gravy. 7. Meanwhile, take the crackling off the pork knuckles and break it into pieces. Pull apart or carve the meat and pile it onto plates with the apples and potatoes. Pour over the gravy and serve with some German mustard.
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