Roasted Czech pork knuckle (Vepřové koleno)

Preparation

1. 1

   Rub the pork knuckle all over with salt, caraway and crushed garlic, working it well into the skin.

2. 2

   Place the knuckle in a large pot, add the bay leaves and pour in beer halfway up.

3. 3

   Cover and simmer gently for 2 hours, turning the knuckle halfway through, until the meat starts pulling away from the bone.

4. 4

   Preheat the oven to 220°C. Take the knuckle out of the pot and set it on a rack over a tray.

5. 5

   Brush the skin with a little beer and reserved cooking fat to help it crisp up.

6. 6

   Roast for 25-30 minutes, basting once or twice, until the skin is nicely crisp and golden.

7. 7

   Let it rest for 10 minutes before serving with sauerkraut and mustard, alongside a cold beer.