Bavarian Roasted Pork Knuckle

For the bavarian pork knuckle, choose two meaty pieces with the skin still on and place the cleaned knuckles in a deep bowl. Pour the dark beer over them until they are fully submerged. Add the sliced garlic, caraway, salt, and crushed pepper, stir everything well, then marinate the meat covered in the fridge for at least 6 hours, ideally overnight. The longer it rests, the deeper and maltier the flavor becomes.

Lift the meat out of the marinade and pat it thoroughly dry with paper towels, because a dry surface is what lets the skin blister and crisp later on. Do not pour out the marinade, you will need it for basting. Preheat the oven to 160 degrees Celsius and set a rack in the lower third.

Line the bottom of the roasting pan with the onion cut into rings, the bay leaves, and the whole allspice berries. Set the meat skin side up, pour in the water and part of the marinade to build an aromatic base underneath, then cover the pan tightly with a lid or foil.

Roast covered for about 2.5 hours. Every 30 minutes, baste the meat with the pan drippings so it stays juicy and does not dry out. As it roasts, the connective tissue slowly breaks down and the meat turns tender. Check for tenderness with a fork, the meat should separate easily from the bone.

If you want a sweeter, glossy crackling, mix the mustard with the honey and brush it over the meat. Uncover the pan, raise the temperature to 220 degrees Celsius, and roast for another 25 minutes, until the skin turns glassy and starts to crackle. Watch it so it does not burn.

Let the finished meat rest for 10 minutes so the juices settle and spread evenly. Strain the drippings from the pan and serve them as a sauce with the meat, ideally with roasted potatoes or braised cabbage. In Bavaria it is traditionally brought to the table with soft pretzels, sweet mustard, sauerkraut, and a cold lager.