Pork Knuckle in Beer

INSTRUCTIONS

• 1
  Fill a large pot with water and bring to a boil. Once the water is boiling, reduce the heat and add the pork knuckle.
• 2
  Add a large onion cut in half, 3 or 4 cloves of garlic, 4 or 5 bay leaves, 2 tablespoons of salt, 1 teaspoon of cumin, a teaspoon of black pepper, and 5 allspice berries.
• 3
  Cover the pot and simmer on low heat for 60 to 90 minutes, depending on the size of the knuckle.
• 4
  Then transfer the pork knuckle to a deep baking dish (or deeper roasting pan) and make cuts into the skin with a sharp knife.
• 5
  For the marinade, mix two tablespoons of olive oil, one tablespoon of salt, one tablespoon of black pepper, and one or two crushed garlic cloves. Thoroughly coat the pork knuckle on all sides.
• 6
  Add 3 cloves of garlic to the baking dish, just crush them with a knife and cut into larger pieces. Next, add 2 medium-sized onions (just coarsely chop them). Then pour beer into the baking dish.
• 7
  Pour in the broth you made while boiling the pork knuckle, add 2 or 3 ladles. Finally, add 3 sprigs of rosemary for a bit of aroma.
• 8
  Start roasting the knuckle at 150°C, the roasting will take approximately 2 hours depending on the size of the pork knuckle. Baste the knuckle at least every 30 minutes to prevent the meat from drying out and to infuse it with the beer flavor.
• 9
  Turn the knuckle halfway through the roasting process.
• 10
  For the last 30 minutes, turn the pork knuckle again and increase the roasting temperature to 250°C to make the skin nice and crispy. Once the skin becomes dark golden brown and slightly charred, it's done.