Alois van der Flucht
2 whole pork knuckles
1 Tbsp. allspice
4 bay leaves
3 Tbsp. vinegar (5% concentration)
Wash the pig knuckles and put them in a large pot. Peel onions, slice in half, add the allspice and bay leaves, cover with water and add vinegar. Boil for two and a half to three hours.
Serve with potatoes, onion rings, and pureed peas. Guten Appetit!