Pork knuckle with potatoes

Materials
4 pork knuckles around 1.60 with bone and skin
Fresh thyme
Fresh oregano
Coarse salt
Pepper (freshly ground)
2 pcs. garlic mashed
1 tbsp mustard powder
1 tbsp honey
A little olive oil


For the potatoes
10 potatoes

For the potatoes
8 potatoes
2 red sweet potatoes
2 oranges (their juice)
2 lemons (juice)
1/3 fl. olive oil
2 tbsp mustard Salt Pepper

Mix all the herbs, oil, mustard, honey and the rest, and coat the pork very well. Make holes in the meat, not the skin, and add the mixture with the ingredients. Place each drumstick on parchment paper.

Add orange slices. Wrap in parchment paper and then in aluminum foil. Bake in a well preheated oven at 180°C for 2 hours and 30 minutes. Open the parchment paper and brush the guts with their juices. Put all the ingredients for the potatoes in a pan and mix them.

Cover the pan and bake at 180°C for 40 minutes. Open the guts, pour all the juices from the package onto the potatoes and place the guts on top. We continue baking for about 35 minutes.

Brush the entrails regularly with the liquid from the pan. We serve the guts whole with the potatoes and bone them at the table.

Each bone equals about 2½ servings after removing the bone and skin.