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.
The broth in which the cooked pork shank, can be used in the future for aspic, aspic or cooking soups.