Beer Braised Pork Knuckles with Caraway, Garlic, Apples and Potatoes

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wonderful!!

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Sorry Angelique, you did not remember correctly: it was initially 220, then 170. And she meant Celsius, not Fahrenheit, so it does roughly convert to 425 and 335 F.

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An amazing recipe and very cheap to do as well! I brought 3 pork knuckles from our local butcher and they fed 6 people with enough left over for my supper the following night. Lovely and meaty, hardly any fat and great crackling.

I added some celeriac wedges to the apples and potatos as well as it was in season, and used a local amber ale which made the most amazing gravy.

Check out a review and photos on my blog
http://thepengellybelly.blogspot.com/

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Excellent.

I am sorry to say to JB Chicago that this is not the pork hock. This is actually the upper joint of the leg.
Please see the following links for the explanation of these cuts.

http://www.chow.com/ingredients/183
http://en.wikipedia.org/wiki/Pork

I had leg cut into 2 pieces so I could use a portion for pulled pork and used the knucle for this recipe.

When using new terms (not familiar in the US, Food Network should realy expain.

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I grew up loving my southern-born mom's smoked pork hocks and green beans (the Neelys have a similar and very excellent recipe posted on this website, but I was pleased to see Nigella offer a different way to serve the hocks. I prepared this dish a few days ago, and I could not have been more pleased with it. The ingredients are simple on their own, but when combined they produce such rich, hearty, flavor. I appreciate that there is nothing fussy or precious about this recipe; it takes a while to finish cooking, but you don't have to tend it. The taste, quite a novel one for me, is worth the cook time. Another winner by Nigella.