Ingredients:
1,5 kg of pork knuckle
2 onion
5 cloves of garlic
3 bay leafs
5 juniper berries
half a teaspoon of whole caraway
half a teaspoon of whole black papper
twon teaspoon of salt
Preparation:
Quarter the cleaned onions and put it in a large pot together with the garlic cloves and spices. Fill the pot with water so that it covers the pork knuckle, bring it to a boil, then reduce the heat and cook on a slow fire for approx. 1.5 hours.
If you run out of cooking juice, replace it with a little water.
Drain the cooked knuckle, then place it in a baking tray. Preheat the oven to 190-200 degrees Celsius. Bake the knuckle in the preheated oven until red and crispy.
The cooking juice can be used to make a tasty steak juice.
Can be served with Bavarian cabbage.
Enjoy your meal!
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