Golonka Pieczona (Polish Roasted Pork Knuckle)

• 2 large Pork knuckle, skin on
• 6 cloves Garlic
• 2 tsp Fine sea salt
• 2 tsp Caraway seeds
• 2 tsp Dried marjoram
• 1 tsp Black peppercorns
• 2 pieces Bay leaves
• 2 medium Yellow onion
• 1 tbsp Rapeseed oil
• 500 ml Lager beer
• 4 tbsp Dijon mustard

1. Heat the oven to 160°C (320°F). Peel the garlic, then crush it to a paste with the fine sea salt, caraway seeds, dried marjoram and black peppercorns (crush the peppercorns first).
2. Pat the pork knuckles dry, then score the skin all over in a tight crosshatch, cutting through the skin and fat but not into the meat. Rub the garlic spice paste all over, working it into the scores and around the joint.
3. Peel and thickly slice the yellow onions, then scatter them in a roasting pan with the bay leaves. Sit the pork knuckles on top and drizzle with the rapeseed oil.
4. Pour in about half the lager beer around the pork (not over the skin), then roast for 2 hours, turning the knuckles once halfway through. Baste the meat and onions with the pan juices every 30 minutes, topping up with a splash more beer if the pan looks dry.
5. Increase the oven to 220°C (430°F) and roast for 20 to 30 minutes until the skin is deeply golden and crisp and the meat is very tender. If you have a thermometer, aim for at least 75°C (170°F) in the thickest part, away from the bone.
6. Transfer the pork to a board and rest for 10 minutes. Skim excess fat from the roasting pan, then set the pan over a medium heat on the hob and simmer the onions and juices for 3 to 5 minutes until glossy; add a splash of the remaining beer if you want it looser.
7. Carve or pull the meat from the knuckles and serve with the onions and pan juices spooned over. Put the Dijon mustard on the side for dipping.

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