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Beer-Braised Pork Knuckles With Caraway, Garlic, Apples and Potatoes

by . Featured in KITCHEN

Introduction

This is a gloriously Germanic feast: pork knuckles, rubbed in salt, garlic and caraway seeds, then roast in the oven with onions apples and potatoes and beer. You need to go to a good butcher, ask for uncured meat, so that you, essentially, are getting pork not ham, and make sure to get the rind scored for you. That’s all you need to know before you start. As for once you get going, it’s as simple as it is splendid: I love this kind of cooking - everything in one tin, left to cook (save some casual basting with beer) slowly on its own in the oven.

This is a gloriously Germanic feast: pork knuckles, rubbed in salt, garlic and caraway seeds, then roast in the oven with onions apples and potatoes and beer. You need to go to a good butcher, ask for uncured meat, so that you, essentially, are getting pork not ham, and make sure to get the rind scored for you. That’s all you need to know before you start. As for once you get going, it’s as simple as it is splendid: I love this kind of cooking - everything in one tin, left to cook (save some casual basting with beer) slowly on its own in the oven.

Image of Nigella's Beer-Braised Pork Knuckles
Photo by Lis Parsons

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What 1 Other has said

  • Tried this twice and second time around it was perfect as used twice the amount of Garlic & Caraway Seeds, also used Cider at the first stage & then Lager at the final basting stage instead, Wonderful!

    Posted by ALGARVENESS on 12th June 2017
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