Talimatlar

• 1 - Prepare Spice Rub:
  Toast caraway seeds and crushed juniper berries lightly in a dry pan to bring out their flavor. Combine them with smoked paprika, minced garlic, salt, and pepper to create the spice rub.
• 2 - Score and Rub Pork Knuckle:
  Score the skin of the pork knuckle in a diamond pattern without cutting into the meat. Rub olive oil evenly over the knuckle, then massage the prepared spice rub all over the skin and meat.
• 3 - Sear the Knuckle:
  Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the pork knuckle on all sides until the skin is crispy and golden, about 2-3 minutes per side.
• 4 - Add Aromatics and Braise:
  Add the quartered onion, crushed garlic cloves, bay leaves, and pour the beer to halfway cover the knuckle.
• 5 - Slow Roast in Oven:
  Cover pot with a lid and transfer to a preheated oven at 150°C (300°F). Braise gently for 3 hours until the meat is tender, skin crispy, and flavors well developed. Remove lid in the last 30 minutes to enhance crispiness.
• 6 - Rest and Serve:
  Remove the knuckle from the oven and let it rest for 10 minutes before slicing. Serve with traditional sides such as sauerkraut, mustard, or roasted potatoes.