Pork knuckle

I saw this meal on TV recently, a German favourite, and just had to try it. Had to visit several butchers before I found pork hocks. Rub the hocks with salt and oil then crushed garlic and sprinkle on some carraway seeds. Sit on a bed of onion and apple, with 2 cm of water. After around 2 hours at 180 degrees, it looked like this:

and served with red cabbage with bacon and onion, and a potato dumpling.
Lovely crispy crackling, not real fatty, and delicious meat.
Lets hope as time goes by both my cooking and photographic skills improve.

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