Pork Knuckle with Braised Cabbage

Roasted pork knuckle: Preheat the oven to 200 °C. Score the pork rind of the pork knuckle in a diamond shape with a serrated knife, then season the meat with salt and pepper, and place it in an open roasting pan with the pork rind facing up. Spread the caraway seeds evenly around the stilton, then roast the stilton for about 15 min until fat oozes out. When the fat has browned a little, pour about half of the beer and turn the heat down to 150 °C, then continue roasting for about 45 min, pouring the beer over the stilt every now and then, when it has evaporated, add the rest. Finally, turn on the broiler and grill until the pork rind is crispy brown. Remove the pork shank from the roasting pan, pour the sauce through a sieve into a small saucepan, let it boil again and season. Cut the pork knuckle so that there is still pork rind on each piece of meat and bring it to the table on the spot.

Boiled knuckle of pork Clean the vegetables and cut them into coarse pieces, put them together with all the spices in 2 liters of water, boil them and put the knuckle of pork in. Cook the pork shank for about 75 minutes at low temperature until the meat can be easily removed from the bone.

To serve, separate the meat from the fat and pork rind and cut into portions, mix into the stewed cabbage and serve with mashed potatoes or cooked, boiled potatoes.

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