Crispy Schweinshaxe (Pork Knuckle)

Ingredients

• 2 pork knuckles (about 1kg each)
• 2 tbsp salt
• 1 tbsp caraway seeds
• 2 cloves garlic, minced
• 1 cup dark beer
• 2 onions, quartered

Instructions

1. 1

   Score the pork skin in a diamond pattern. Rub generously with salt, caraway, and garlic.

2. 2

   Place onions in a roasting pan, set pork knuckles on top. Pour beer around (not over) the meat.

3. 3

   Roast at 180°C for 2.5 hours, basting occasionally.

4. 4

   Increase to 220°C for the last 20 minutes to crisp up the skin.

5. 5

   Rest 10 minutes. Serve with Sauerkraut and Kartoffelknödel.