German-style roast pork with beer gravy

Be daring and splash some beer over your German-style roast pork knuckle.

Preheat oven to 220C/200C fan-forced.
Combine caraway seeds, garlic salt, pepper, paprika, mustard and cloves in a bowl. Rub 1/2 the mixture all over pork. Place in a large flameproof roasting pan. Arrange onion and carrot around pork. Add lager, 1/2 cup of water and remaining caraway mixture to pan. Cover with foil.
Place pork in oven. Reduce oven temperature to 150°C/130°C fan-forced. Cook for 1 hour 30 minutes.
Discard foil. Cook for a further 1 hour 30 minutes or until pork is very tender.
Transfer pork to a large baking tray. Reserve roasting pan with juices. Increase oven temperature to 240C/220C fan-forced. Cook pork for 10 to 15 minutes or until skin is crackled.
Meanwhile, place potato in a large saucepan. Cover with water. Bring to the boil over medium-high heat. Boil for 10 to 12 minutes or until potato is just tender. Drain. Transfer to a bowl. Season. Add parsley. Toss to combine. Cover.
Transfer pork to a plate. Set aside to rest.
Strain pan juices from roasting pan into a jug. Reserve onion. Discard carrot. Skim fat from pan juices, returning 2 tablespoons to roasting pan. Heat pan over high heat. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Add pan juices. Stir to combine. Gradually stir in stock. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat.
Serve pork with beer gravy, reserved onion, potato and sauerkraut.

Source

1 tsp caraway seeds

1 tsp garlic salt

2 tsp cracked black pepper

2 tsp sweet paprika

2 tbsp wholegrain mustard

Large pinch of ground cloves

4 small pork knuckles

2 large brown onions, quartered

3 large carrots, thickly sliced

330ml German lager

750g desiree potatoes, peeled, chopped

2 tbsp chopped fresh flat-leaf parsley leaves

1/4 cup plain flour

1 1/2 cups Massel chicken style liquid stock

1 cup red sauerkraut, to serve

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