Baked Pork Knuckles with Pickled Radish

Mix coarse salt with ground allspice. Thoroughly rinse pork knuckles with hooves, check for remaining bristles.

Place the shanks in a glass container and coat them on all sides with a mixture of salt and pepper. Wrap tightly with plastic wrap and refrigerate for 1–2 days.

Preheat the oven to 140 °C. Rinse the shanks under cold running water.

Place the knuckles in a cast iron heat-resistant skillet in a single layer. Pour vegetable broth so that they are completely submerged.

Cover with parchment paper and close the lid. Put in the oven.

After 1.5 hours, check if the liquid has evaporated. The knuckles should remain completely submerged in the broth. Add water if necessary.

After 3 hours, pierce the shanks with a sharp knife. They should be tender: the knife goes in freely, and the meat separates easily from the bone.

Remove the pan from the oven, take off the lid and let the shanks cool.

Just before serving, bake the shanks without broth in the oven until golden brown.

Use the remaining broth for aspic. If desired, shred the meat from the bone into small pieces.

While preparing the shanks, make pickled radish. Cut the radish into equal halves with a sharp knife.

Bring white wine vinegar to a boil in a saucepan, add 300 ml of water, sugar, salt and allspice berries.

Pour hot marinade over the radishes. Let them marinate for at least 2–3 hours.

Serve the baked knuckles with pickled radish.