Crispy Fried Pork Knuckle

For the crispy roasted pork knuckle, bring water to a boil in a large pot, place the knuckle and boil for 15 minutes.

Meanwhile, preheat the oven to 200 ˚C. Remove stilts, pat dry and cut a check pattern into the rind with a sharp knife. Salt the stilts, rub them with a little oil as well as garlic and finally spread the caraway seeds on the stilts, pressing them gently.

Wash the garlic bulb and the onion with its peel, cut them coarsely and spread them with the herbs in the roasting pan. Place the stilts on top, place the butter on the top of the stilts by the bone. This should melt during roasting and make the stilton juicy. Roast for 1 hour.

Repeatedly baste with gravy, soup and beer.

Then reduce the heat to 160 ˚C and roast the stilts for another 60 minutes, basting repeatedly.

For an extra crispy rind, mix some water with a few ice cubes and plenty of salt, brush the rind with it repeatedly and roast for another 15 minutes.

Remove the stilts from the oven and let them rest briefly.

Press the roast residue through a sieve, add soup if necessary and let it boil down. Season to taste with salt, nutmeg, caraway seeds and pepper.

Serve the sauce in a small jug with the crispy roasted pork knuckle.

Preparation Tip:

As a side dish to the crispy roasted pork knuckle, dumplings and lukewarm cabbage salad are recommended.

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