You will need
    • pork knuckle is about 1.5 kg;
    • 1 large carrot;
    • 1 large onion;
    • 2-3 cloves of garlic;
    • 300 g dark unfiltered beer;
    • 50 g of soy sauce;
    • 2 Bay leaves;
    • 8-10 peas allspice;
    • 50 g of honey;
    • 1 teaspoon thyme;
    • 1 teaspoon ground black pepper;
    • 1 teaspoon of salt.
Take the pork shank, wash it thoroughly and scrape if necessary. Carrots wash and peel, cut into large wedges. Onion peel and cut into 4-6 pieces. Garlic cloves clean, but not grind.
Put on the fire a large pot. When the water boils, put in the pan carrot, onion, garlic, add Bay leaf and a few peas allspice. Carefully place in water pork knuckle. It should be completely covered with water. Bring the water to a boil, remove the resulting foam and reduce heat.
Cook pork over moderate heat for 1.5-2 hours. Remove the pan from the heat, remove pork from broth and allow to cool slightly.
Make cuts in a grid on the skin of the shank. RUB it with a mixture of salt, thyme and black pepper.
Line a rimmed deep baking dish with foil and place back knuckle. Pour in the shape of a little dark beer and add a couple tablespoons of soy sauce.
Put the pork in a preheated 200 degree oven. Every 10 minutes water the surface of the shank the beer and soy sauce from the baking dish. Knuckle needs to bake for 30-40 minutes.
Prepare the garnish while the knuckle is baked. For such a heavy and nutritious dish is well suited vegetables as a side dish. Cut into halves zucchini, carrots and onions and fry them on strong fire. You can prepare steamed vegetables.