👨‍🍳 作り方

1. 1

   Preheat oven to 200°C (400°F). Pat the pork knuckles dry with paper towels. Score the skin deeply in a diamond pattern, being careful not to cut into the meat.

   💡 プロのコツ: Drying the skin is crucial for crispiness.
2. 2

   In a large pot or Dutch oven, combine the pork knuckles, onions, carrots, celery, garlic, bay leaves, thyme, peppercorns, salt, and water. Add enough water to cover the knuckles.

3. 3

   Bring the water to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the pork is very tender.

   💡 プロのコツ: The meat should be falling off the bone.
4. 4

   Carefully remove the pork knuckles from the pot and place them on a baking sheet, skin-side up. Discard the vegetables and herbs from the cooking liquid.

5. 5

   In a small bowl, whisk together the dark beer, Dijon mustard, and honey. Brush this mixture generously over the skin of the pork knuckles.

6. 6

   Roast in the preheated oven for 30-40 minutes, or until the skin is golden brown and crispy. Baste occasionally with the beer mixture.

   💡 プロのコツ: Keep an eye on it to prevent burning.
7. 7

   While the knuckles are roasting, you can strain the cooking liquid, skim off any excess fat, and reduce it to make a gravy. Thicken with a cornstarch slurry if desired.

8. 8

   Serve the crispy pork knuckles hot with the gravy and traditional Luxembourgish sides like potato dumplings or sauerkraut.