Baked Pork Knuckle with Thyme and Lentil Salad

Preheat the oven to 140 degrees Celsius - top and bottom heat. Wash the knuckle, and if there are any bristles left on the skin, remove them. Score the skin in a grid pattern. This allows the flavor to penetrate the meat, the skin to roast better, and it will also be easier to eat. Crush 6 cloves of garlic and mix with 1.5 tablespoons of salt, add caraway seeds and thyme. Massage this paste into the meat. Try to get it between the bone and the meat and into all the folds.

Cut the cleaned carrots and parsley into slices and the onion into quarters. Place the vegetables in a roasting pan, add bay leaves, allspice, and pour in 100 ml of water. Place the knuckle on the vegetables (preferably standing). Cover with a lid. Alternatively, aluminum foil will suffice, which we use to cover the knuckle and the roasting pan, but do not wrap the knuckle in it. The foil must simulate a lid, so make sure there is no uncovered space between the roasting pan and the knuckle. Bake in the oven for 4 hours.

Meanwhile, rinse the lentils and cook them in salted water for about 10 minutes until soft. Drain the excess water and let cool. Add lemon juice, diced pickles, and finely chopped onion. Then mix in mustard, olive oil, and horseradish. Season with pepper and salt and chill in the refrigerator.