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

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.

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.

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.

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.

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.

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.