German Pork Knuckle with Mashed Potatoes
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German pork knuckle with mashed potatoes

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2hr 30min · 5 servings Impossibly tender, juicy pork meat on the bone, all wrapped in crispy crackling skin with beer gravy. . German Pork Knuckle . • 1 x 1.25kg / 2.5lb pork knuckle • 2 tbsp white vinegar • 3 garlic cloves, cut into 4 – 6 slivers RUB – grind into a coarse powder in mortar & pestle: 2 tsp salt, kosher/cooking salt (NOT table salt), 1 tsp EACH black pepper, juniper berries, caraway seeds, fennel seeds BEER GRAVY: • 2 cups dark German beer (or other dark beer or stout) • 2 cups chicken stock/broth (low sodium) • 1 carrot, 2cm / 0.8″ slices • 1 onion, unpeeled, halved, and sliced • 1 head garlic, cut in two halves horizontally • 5 juniper berries • 2 bay leaves GRAVY THICKENING & SEASONING: • 2 tsp cornflour/cornstarch mixed with 1/2 cup water • 1 tsp
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