Beer Roasted Pork Knuckles

Oktoberfest is coming up again everyone! Time to take another look at a favourite we all love… Beer Roasted Pork Knuckles! The steps are simple, but it might take a bit of time to make. Fret not however, as patience pays off for you and your mates! We added potatoes and apples to roast with the pork, and pour in a good amount of dark beer for that taste we love.
When paired with sauerkraut, this makes a lovely dish to feast with your beers. Cheers!

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Ingredients

Adjust Servings
2Pork Knuckles (1kg each)
1tsp salt
1tsp black pepper
15juniper berries
1tsp fennel seeds
3 onions
6 potatoes
4 apples
2cup dark beer
2cup water

Directions

1.

Peel and slice 3 onions.
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2.

Lay them on a roasting tin.
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3.

Season 2 pork knuckles with 1 tsp salt and 1 tsp black pepper.
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4.

Place pork knuckles on top of onions.
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5.

Sprinkle 15 juniper berries (cracked and chopped) over pork knuckles.
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6.

Grate 2 cloves of garlic and sprinkle 1 tsp fennel seeds over pork knuckles.
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7.

Pour half a cup of dark beer over pork knuckles.
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8.

Roast in 220°C oven for 30 mins.
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9.

Peel 6 potatoes and cut them into halves.
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10.

Quarter and core 4 green apples.
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11.

Remove roasting tin from oven and add potatoes and apples.
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12.

Add another half cup of dark beer.
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13.

Baste the knuckles with beer.
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14.

Back to the oven at 160°C for an hour.
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15.

After an hour, add more beer and baste the pork knuckles.
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16.

Roast for another hour, add beer and baste again.
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17.

For the last 30 mins, crank up the oven to 220°C.
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18.

Remove pork knuckles and potato from roasting tin.
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19.

On a stove, deglaze the tin with 400ml of hot water.
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20.

Serve with sauerkraut and gravy.
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