How to make
Wash the pork knuckle very well. Transfer it to a pot and cover with water and beer.
Add coarsely chopped celeriac, carrots and onions. Season with cloves, black peppercorns, allspice, salt and bay leaf.
Boil the pork knuckle for about an hour.
In a separate bowl, mix the mustard, honey and a spoonful of the meat broth.
Coat the pork with this mixture. Transfer to a baking tray.
Heat the oven to 390°F (200°C) and roast the pork until fully cooked. Baste it occasionally with meat broth to keep it juicy.
The crispy roasted pork knuckle is ready.
