Pork Knuckle with Dark Gravy

1. 1 Pork neckpack 700 g ≈ $5.63 184 g
2. 2 Onions≈ $1.60 per kg 56 g
3. 3 Carrots≈ $1.50 per kg 48 g
4. 4 Garlic≈ $10.00 per kg 4 g
5. 5 Cumin 2 g
6. 6 Lager beerpack 500 ml ≈ $2.00 96 ml
7. 7 Beef stock cubes to taste
8. 8 Starch 4 g
9. 9 Sunflower oil 6 ml
10. 10 Salt 2 g
11. 11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rub the pork¹ knuckle with salt, black pepper, and caraway seeds, then let it sit for 10 minutes.

2. Preheat the oven to 340°F (170°C). Chop the onion² and carrot³ into large pieces, and crush the garlic⁴.

3. Sear the meat in oil for 3–4 minutes per side until golden brown.

4. Transfer the meat to a baking dish, add the vegetables, beer, and crumbled bouillon cube.

5. Bake covered (with a lid or foil) for 90 minutes, then uncover and cook another 25–30 minutes until tender.

6. Strain the juices with the vegetables into a saucepan, mash or blend them, stir in cornstarch mixed with 30 ml of water, and simmer for 2–3 minutes until thickened.

7. Slice the meat and serve with the dark gravy.