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ROAST PORK KNUCKLE IN BEER - SALENTE ARIO
• Pork knuckle
• 1 large onion
• 4 cloves garlic
• Lard (oil)
• Cumin
• Salt
• Beer to pour over
Cut the raw pork knuckle along the bone and rub a generous amount of salt into the meat.
Sauté chopped onion in lard/oil until translucent, add sliced garlic and a pinch of ground cumin.
As the onion starts to turn golden, pour the beer into the cooker, place the pork knuckle inside, and steam cook it for 30 minutes.
When it’s almost cooked, debone the knuckle, score the skin cross-wise and roast in the gravy, with the skin facing up.
Adjust to a higher temperature (200°C) and roast until crunchy.
Serve with the gravy, bread, and horseradish.
More information about the Salente Ario pot can be found here: eshop.salente.eu/salente-ario...