Pork Knuckles Name: Nathalie Alcantara Base: Fort Eustis Recipe: 1 small leek 1 celery stalk 1 carrot 1 onion 2 meaty pork knuckles Salt Black pepper corns 2 tablespoons cooking fat or vegetable shortening a pinch of cumin Beer or water Wash and dice the leek, celery, carrot and onion. Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender. Avoid overcooking. Remove from water; drain well reserving vegetables and cooking liquid. Preheat oven to 425F (220C). Melt fat or shortening in an enamel-lined, cast iron pan. Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid. Bake 30 minutes. Moisten meat frequently with more cooking liquid. Before meat is fully cooked, sprinkle with beer or water in which a good amount of salt has been dissolved. Add cumin to increase flavor. Serve with potato or white bread dumplings or sauerkraut salad. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.