• 4servings
  • 200minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsC, P
MineralsCopper, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Fresh Pork knuckles (Not pickles or salted)

  2. 1 Large Onion

  3. 500ml of made gravy mix (Bisto)

Instructions Jump to Ingredients ↑

  1. Slash the fat (skin) at about 1 inch spaces (or get the butcher to do it for you)

  2. Rub salt on the skin and into the slits Place Knuckles in a roasting tin with 1 or 2 cups of water.

  3. Place in ore heated over at 200/220 for a total of 3 hours After ½ hour turn knuckles.

  4. Turn again every ½ hour; making sure that the water does not boil off. Replenish as necessary.

  5. Cut onion into 6 wedges and place in roasting at the last turning.

  6. Remove from oven and allow stand for 10/15 minuets.

  7. Place liquid from roasting tin in a separator and remove fat. Use remaining liquid and make up to 500ml gravy. Place onion pieces into gravy.

  8. For a real traditional Bavarian meal serve with sauerkraut and semmel knodel (Bread Dumpling) or for a simpler meal serve with boiled cabbage and a large roast potato


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