@kayleewilkerson53: Method: Simmer the pork knuckle with onions, garlic, juniper berries, bay leaves, salt, and beer until partially tender. Drain and dry the skin thoroughly. Score the rind, brush it with mustard and vinegar, and place it on a roasting rack. Roast until the meat is tender and the rind forms a crackling crust. Serve hot with sauerkraut, mustard, and dark beer sauce.

kayleewilkerson53

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Saturday 19 September 2026 08:25:53 GMT