For the roasted pork knuckle, lightly cover the knuckle with water in a pot, add salt, onion, garlic cloves and bouillon cubes and cook for about 45 minutes.
After that, take out the stilt and put it in a roasting pan, cup the rind with a knife and season with salt and caraway seeds.
Pour a little soup on the knuckle, place onion and garlic next to the knuckle and roast in the tube at high heat for 1 hour until crispy.
Serve the roasted pork knuckle with horseradish, mustard and fresh bread.
Preparation Tip:
Serve the leftover juice with the roasted pork knuckle. It is particularly tasty.