Ingredients
- 2 fresh pork knuckles uncured/unsmoked
- 2 teaspoons salt divided
- 1 large onion peeled and quartered
- 2 garlic cloves peeled and halved
- 1 teaspoon whole black peppercorns
- 4 bay leaves
- 3 juniper berries lightly crushed
- 2 teaspoons caraway seeds
- 1 teaspoon cumin seeds
Instructions
- In a large pot, add enough water to cover the pork knuckles. Stir in 1 teaspoon salt, onion, garlic, black peppercorns, bay leaves, and juniper berries. Bring the water to a near boil and then lower the heat so the water remains hot (do not let it fully boil). Submerge the pork knuckles and cook gently for 90 minutes.
- Remove the pork knuckles from the pot. Using a sharp knife, score the skin in a diamond pattern. Preheat your oven to 390°F.
- Rub the knuckles with the remaining salt and sprinkle the caraway seeds and cumin seeds evenly over the meat.
- Place the pork knuckles on a rack in a roasting pan. Roast in the middle of the preheated oven for about 90 minutes, turning them halfway through the cooking time. Then switch to the broiler setting and broil for 5-10 minutes until the skin becomes crispy and golden.
- Remove from the oven and let the knuckles rest for 10 minutes before serving.
