Oven-roasted Pork Knuckle with Sebago Mash, Sauerkraut & Bier Gravy

Prepare Pork Knuckle the day before serving:

1. Bring a 3-litre pot of water to the boil and add onion, cloves, salt, bay leaf, juniper berries and pork hock. Boil for 1½ hours, strain the stock and place pork hock in fridge to cool down over night. Reduce stock to half a litre and set aside.

On the day of serving:

1. Place cold hock on an oven tray and rub generously with salt to crisp the skin.
2. Pre-heat oven to 200ºC, with fan on maximum, and place hock in for 25-30 minutes. Now turn oven up to 225-230ºC and roast for a further 15-20 minutes. Remove hock from oven and allow to rest in a warm place for 10 minutes before serving.

To make Sauerkraut:

1. Slowly fry the bacon and onion in a mid-size pot until slightly brown.
2. Deglaze pot with half the stock and add the marinated Sauerkraut. Now add remaining stock and let simmer for 1 hour. Strain liquid and season with salt and pepper.

To make Sebago Mash:

1. Boil potatoes in the skin, peel straight after straining and set aside for 5 minutes, allowing moisture to steam out. Mash potatoes and strain through a fine sieve. Pre-heat milk, cream and seasoning, and add gradually to mashed potatoes, stirring constantly. Now stir in butter and season with salt and nutmeg.

To make Gravy:

1. Add bier to stock and reduce to 100ml. Roast your pork bones and vegetables on their own in the oven at 170ºC. Place everything in a medium pot, add tomato paste and let paste sweat a little before adding stock. Stir well then simmer for around 2 hours, letting the stock reduce further. Strain through a fine sieve and then a tea towel. Thicken if required.

To serve:

1. Place a serve of Sebago Mash on each plate, top with the Pork Knuckle, pour Gravy over and add a spoon of Sauerkraut on the side.