Ingredients
Scale
- 1 – 2 to 3 lb pork knuckle
- 3 medium onions, sliced
- 3 cloves of garlic, sliced
- 2 Tbsp. caraway seeds
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. fresh oregano, minced
- 1 Tbsp. salt
- 2 Tbsp. minced garlic
- 1 – 2 bottles of dark German beer (non-German beer is also fine)
- Crisco (or lard) – enough to fry the pork knucklel
- 1 Tbsp. rosemary leaves
Instructions
- If the pork knuckle is purchased in the frozen state, allow it to thaw out overnight in the refrigerator.
- Slice up the onions and layer them on the bottom of a heavy roasting pan.
- Once thawed, press onto the sides of the pork: salt, minced garlic, caraway seed, thyme, and oregano.
- Place the herbed pork knuckle on top of the layer of onions in the roasting pan.
- Pour one bottle of dark beer around the pork, but not directly on top to avoid washing off the herbs.
- Heat the oven to 250 F degrees and roast the pork knuckle for 3 full hours.
- When there is about a half hour left of roasting the pork, heat and melt about 4 – 5 cups of lard or Crisco.
- Add rosemary to the hot oil.
- When finished roasting, place the pork knuckle in the hot oil and fry on all sides for a minimum of 5 minutes on each side until the point of having a beautiful golden brown color.
- Remove and serve with potatoes of any kind and your favorite gravy.
