Pork knuckle in beer

INSTRUCTIONS

• 1
  Fill a large pot with water and bring to a boil. Once the water boils, 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 caraway seeds, a teaspoon of black pepper, and 5 allspice berries.
• 3
  Cover the pot and simmer over 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 a 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 cloves of garlic. Thoroughly coat the pork knuckle on all sides.
• 6
  Add 3 cloves of garlic to the roasting pan, just crush them with a knife and cut into larger pieces. Next, add 2 medium-sized onions (just roughly chop them). Then pour beer into the roasting pan.
• 7
  Pour in the broth you made while boiling the pork knuckle, add 2 or 3 ladles. And finally, add 3 sprigs of rosemary to get some aroma.
• 8
  Start baking the knuckle at 150°C; baking 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 baking process.
• 10
  For the last 30 minutes, turn the pork knuckle again and increase the baking temperature to 250°C to make the skin nice and crispy. Once the skin turns dark golden brown and slightly charred, you are done.