I have been to Germany several times and have always enjoyed a dish served there called Schweinehaxen which is made with a pig's knuckle or shank. The best of the lot is a place in Munich called the Haxenbauer. The pork in Germany has a layer of fat around it which I can't seem to find in any chain markets. There must be some butcher around who has this because (dumb me I didn't ask before they closed) the Black Forest did a passable rendition.
The Munich style is roasted and then towards the end of the process is basted with ice cold beer until the outside gets the consistency of cracklings and the meat inside stays incredibly moist.
I have a recipe, just need the goods.
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