Roasted Pork Knuckle

Preheat the oven to 200°C (conventional/top and bottom heat).

Score the pork knuckle's skin in a diamond pattern and season all over with salt and pepper.

Pour 250 ml of water into an ovenproof pot or roasting pan and place the knuckle(s) in it.

Put the pot on the middle rack and roast the knuckle(s) for about 2½ hours. During the entire cooking time, baste with the roasting juices every 15 minutes.

Quarter the onion and add it to the roasting juices after about 1½ hours of cooking.

About 30 minutes before the end of cooking, increase the temperature to 250°C and brush the knuckle(s) repeatedly with beer until the rind is crispy.

Remove the knuckle(s) from the pot and keep warm.

Loosen the roasting juices in the pot with a little water, strain them through a sieve into a saucepan, bring to a boil once and season with salt and pepper to taste.

Serve the knuckle(s) with the unthickened roasting jus, e.g. with bread dumplings, cucumber salad, bread or white cabbage salad.