Schweinshaxe (Roasted Pork Knuckle)

• 2 large Pork knuckle, skin on
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Caraway seeds
• 2 tsp Dried marjoram
• 6 cloves Garlic
• 2 large Yellow onion
• 330 ml Stout beer
• 500 ml Pork broth

1. Heat the oven to 160°C (320°F). Pat the pork knuckles dry, then score the skin in a crosshatch pattern, cutting through the skin and fat but not into the meat. Season all over with the fine sea salt and black pepper.
2. Crush the caraway seeds lightly, then mix with the dried marjoram. Peel the garlic and crush it to a paste with a pinch of the salt, then rub the garlic and spice mix all over the knuckles, working it into the scores.
3. Peel the yellow onions and cut into thick wedges. Scatter the onions in a roasting pan and sit the knuckles on top, skin-side up. Pour in the stout beer and 250 ml of the pork broth around the pork (not over the skin).
4. Roast for 2 hours, turning the pan once or twice if your oven has hot spots, until the meat is very tender and a thermometer reads at least 90°C (195°F) in the thickest part. If the pan looks dry at any point, add a splash more pork broth to keep the onions from catching. Keep the skin exposed so it can dry out.
5. Increase the oven to 230°C (445°F). Roast for 20 to 30 minutes more, until the crackling is deep golden and blistered; rotate the pan as needed for even colouring. Transfer the knuckles to a board and rest for 10 minutes.
6. Tip the pan juices and onions into a saucepan, then skim off excess fat from the surface. Add the remaining pork broth and simmer for 8 to 10 minutes until glossy and lightly reduced. Season to taste with a little more fine sea salt and black pepper, then serve with the pork.

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