We take a fresh, unsalted pork knuckle. We will roast it for 45 minutes in the oven at 220 °. Then we will cook it in a mixture of beer and bitter in which we add bay leaf, cloves, thyme, garlic, onion. The cooking is done gently for 2 and a half to 3 hours.
Once the cooking is finished, we remove the meat and put it in an ovenproof dish, and with the juice, we will reduce it until the juice becomes coating.
Put the shank back in the oven and to make it crispy, take a little reduced juice and coat it on the meat.
We serve the waedele on a bed of sauerkraut or with spaetzles, sprinkling with the rest of the juice
To listen to this morning's program about pork, it's here