Ingredients:
2 MALU Pork Knuckles (shank / hock)
1 table spoon Sea Salt
1 tea spoon Coarse Black Pepper
2 Carrots
2 Potatoes
2 Onions
1 Whole Garlic
340ml Beer
2 Bay Leaves
Method:
- Preheat your oven to 160°C
- Using a sharp knife poke the knuckle’s skin full of holes.
- Rub the knuckles with salt and pepper.
- Cut all the vegetables in to chunky pieces. Place in an oven proof dish.
- Place the pork knuckles in an upright position between the chunky veggies.
- Pour your preferred beer over the veggies.
- Add two bay leaves.
- Place in a preheated oven for 4 to 4 ½ hours.
- Grill for a further 30 minutes to get the skin crispy.
