Spicy pork knuckle, baked in the oven
Description
The recipe won't take much time. Baking the pork knuckle in cast-iron cookware with thick walls is pure pleasure. No hassle, no need to baste or watch it closely. The meat turns out juicy, tender, and delicious, with an excellent flavor—perfect for serving at a festive table! Don't be intimidated by the long preparation time indicated in the recipe; it includes marinating the meat. Serve hot.
Instructions
- 1
Step 1
Coarsely crush the spices and mix with the brine and mineral water. Scrub the knuckle well, wash thoroughly, and pour the marinade over it, making sure it is completely covered. Refrigerate for 24 hours, turning it over a couple of times.
- 2
Step 2
Take the knuckle out of the refrigerator an hour before cooking. Remove it from the marinade about 10 minutes prior so it can drain slightly. Generously grease a cast-iron casserole dish with thick fat—this can be lard, clarified butter, or regular butter. Do not use margarine. Peel the onion and cut it lengthwise into 6–8 pieces. Arrange the onion pieces on the bottom of the casserole dish. Place the knuckle on top of the onion bed. Put a couple of bay leaves and a sprig of rosemary on top. Cover with a lid and put into the oven. Set the oven temperature to 200°C (392°F).
- 3
Step 3
Bake the knuckle for about 30 minutes. Then reduce the heat to 170 degrees, remove the lid, and bake the knuckle until golden brown on one side. Then flip it over, redistribute the bay leaves and rosemary, and continue baking until golden on the other side. Next, tightly cover the roasting pan with a lid, reduce the heat to 80 degrees, and let the meat rest for another half hour. Check for doneness by piercing the knuckle with a thin sharp knife—the juice should run completely clear.
- 4
Step 4
Let it rest outside the oven, covered, for another 15 minutes. Serve the pork knuckle with a spicy potato salad and sauerkraut (fresh or stewed, as preferred). I recommend pairing it with dark beer.