Ingredients:
1 (3-4 lb) pork knuckle, skin on
Salt and pepper
1 tbsp. vegetable oil
2 cloves of garlic, minced
2 cups chicken broth
1 cup dark beer
2 tbsp. honey
1 tbsp. Dijon mustard
1 tsp. juniper berries
1 bay leaf
1/4 cup chopped parsley
Instructions:
Preheat the oven to 425 degrees F (220 degrees C).
Season the pork knuckle generously with salt and pepper.
In a large Dutch oven or roasting pan, heat the oil over medium-high heat. Add the pork knuckle and brown on all sides, about 8-10 minutes.
Remove the pork knuckle from the pan and set aside.
Add the garlic to the pan and cook for 1-2 minutes.
Add the chicken broth, dark beer, honey, Dijon mustard, juniper berries, and bay leaf to the pan. Bring to a simmer and cook for 2-3 minutes.
Return the pork knuckle to the pan and spoon the sauce over the top.
Transfer the pan to the oven and roast for 1 1/2 to 2 hours, or until the pork knuckle is tender and the skin is crispy.
Remove the pork knuckle from the pan and let rest for 10 minutes before carving.
Serve the pork knuckle with the sauce and garnish with chopped parsley.
