German-style roast pork with beer gravy

Recipes / Meat

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

Recipe «German-style roast pork with beer gravy» presented in category Recipes / Meat, to prepare this dish you will need no more 3:25 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  1. Preheat oven to 220C/200C fan-forced.
  2. 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.
  3. Place pork in oven. Reduce oven temperature to 150°C/130°C fan-forced. Cook for 1 hour 30 minutes.
  4. Discard foil. Cook for a further 1 hour 30 minutes or until pork is very tender.
  5. 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.
  6. 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.
  7. Transfer pork to a plate. Set aside to rest.
  8. 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.
  9. Serve pork with beer gravy, reserved onion, potato and sauerkraut.