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Bavarian Slow-Cooked Pork Knuckles

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PREP TIME
30 min
COOKING TIME
210 min
TOTAL TIME
240 min
SERVINGS
2 servings
Dinner German
Bavarian Slow-Cooked Pork Knuckles
Ingredients
  • 1 carrot, diced
  • 1 onion, peeled and diced
  • 1 leek, chopped
  • 1 stalk celery, diced
  • 2 meaty pork knuckles
  • 2 tablespoons vegetable shortening
  • 1 teaspoon whole black peppercorns
  • salt to taste
  • 1/4 cup beer
  • 1 pinch ground cumin, or to taste
Instructions
1
Begin by adding the carrot, onion, leek, celery, and pork knuckles to a large stockpot. Next, add the peppercorns and season with salt according to your preference.
2
Add sufficient water to the pot to submerge the vegetables completely, then cover and bring the mixture to a simmer over medium heat. Allow it to cook for 2 to 3 hours, or until all the ingredients are tender and easily pierced with a fork.
3
Once cooked, carefully remove the pork knuckles from the pot and drain off any excess liquid. Set aside the cooked vegetables, as well as their cooking liquid.
4
Preheat your oven to 425 degrees F (220 degrees C). In the meantime, melt the shortening in an enamel-coated cast iron baking dish or pan.
5
Add the drained pork knuckles, cooked vegetables, and approximately 2 cups of their cooking liquid to the pan.
6
Bake for 30 minutes in the preheated oven, then sprinkle with beer that has been dissolved in salt during the last 10 minutes of cooking. To enhance flavor, lightly dust with cumin.
7
Serve the dish hot, accompanied by potato or white bread dumplings, or a sauerkraut salad. In traditional Bavarian cuisine, the cooking liquid and juices are strained and served as a complementary sauce.