Pork knuckle

Jarret de porc

What it is

Alsace and Germany brine it and serve it on sauerkraut; Bavaria roasts it to a lacquered Schweinshaxe. Either way it is one joint feeding two people for the price of a sandwich, which is most of its appeal.

In the kitchen

Simmer it first, then roast it hard for twenty minutes. Roasting from raw gives leather outside and raw within.

Goes with

Sauerkraut Juniper berry Mustard Potato Caraway Bay leaf Onion Black pepper

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