SUPER Easy CRISPY Pork Knuckle Oven Baked with dark beer🎄

A great idea is to opt for juicy pork knuckle with a crispy crust.
If you have been to Germany or Austria at this, or at any other time of the year, you must have tried the some knuckles. They are usually grilled, as we like to roast chickens. They have a very crispy crust on the outside, and the meat literally melts in one’s mouth. They are served on large wooden plates, with various garnishes, but there are always stewed-fried potatoes, pickles and horseradish.
We wanted to get this amazing German taste for our knuckle and we searched for recipes on how we can cook it in the oven. I assure you, it really turned out crispy on the outside and very tender and juicy on the inside. The recipe does not require anything special, so I highly recommend that you include it in your home cooking plan for the holidays.
Ingredients:
For the meat: pork knuckle with the skin 2,300 kg; 1 dark beer (600 -700 ml.); 2 onions; 1-2 carrots; 2 bay leaves; salt, pepper; 5-6 cloves of garlic; 1 tsp tarragon.
For the glaze: 2 tbsp. honey + 1 tbsp. butter (melted) + a teaspoon of spicy red pepper
For the sauce: roast juice + 1 tbsp. cornstarch.
For the garnish: 1 kg of small red potatoes; 2 cloves garlic, 100 g lard or bacon; 1 tbsp. oil if needed.
To serve: pickles, red cabbage, horseradish and/or mustard.
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