Franconian Pork Knuckle
Franconian Pork Knuckle is a traditional dish from the Franconian cuisine, known for its hearty and flavorful taste. This recipe is perfect for a cozy family dinner or a gathering with friends.
Ingredients
- 1 pork knuckle (about 2 kg)
- 2 onions, quartered
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp caraway seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup beer
Instructions
- Preheat the oven to 180°C (350°F).
- Score the pork knuckle skin in a crisscross pattern.
- Place the pork knuckle in a roasting pan and add the onions, garlic, bay leaves, caraway seeds, salt, and black pepper.
- Pour the beer over the pork knuckle.
- Cover the roasting pan with foil and roast in the oven for 1 hour.
- Remove the foil and continue roasting for another hour, basting the pork knuckle occasionally with the pan juices.
- Once the skin is crispy and the meat is tender, remove from the oven and let it rest for 10 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 35g
- Carbohydrates
- 10g
- Fat
- 30g
Supplies
Roasting pan Foil
Tools
Oven
Serving suggestions
Serve the Franconian Pork Knuckle with sauerkraut, mashed potatoes, and a cold beer for an authentic Franconian experience.
Tips & tricks
For extra crispy skin, you can increase the oven temperature to 220°C (425°F) for the last 15 minutes of cooking.
Cost
$15