Crispy Pork Knuckle

• 1 pork knuckle, hind leg
• 4 carrot
• ⅛ celery root
• 3 onion
• 5 cloves garlic, 2 grated
• ½ tablespoon sweet paprika powder
• ½ tablespoon caraway seed, whole
• black pepper
• salt
• wheat beer
• sunflower oil
• water

Preparation

1. Step 1

   0:41
   The evening before, poke small holes all over the skin of the pork knuckle with a knife. Generously salt the rind and place uncovered in the refrigerator overnight to dry out the skin.
2. Step 2

   1:03
   The next day, remove the pork knuckle and brush off all excess salt. Roughly chop the carrots, celery root, onions, and garlic (no need to peel). Place the vegetables in a roasting pan.
3. Step 3

   1:18
   Grate 2 garlic cloves and rub them along with the sweet paprika, whole caraway seeds, black pepper, and salt onto the underside of the pork knuckle. Place the knuckle on top of the vegetables. Pour in the wheat beer.
4. Step 4 · 150°C / 302°F · 3h

   1:34
   Roast in the oven at 150 °C for about 3 hours (up to 4 hours is fine). Add more beer or water if the liquid reduces too much. The vegetables should develop color but not be fully submerged.
5. Step 5

   2:10
   Remove the pork knuckle. Strain the sauce, add water or dumpling water, bring to a boil, and season with salt. Optionally thicken with starch.
6. Step 6 · 230°C / 446°F

   2:25
   Heat sunflower oil to 230 °C. Place the pork knuckle on a rack and carefully pour the hot oil evenly over all parts of the skin until it becomes crispy and pops.