Recipe source: RozéKacsa Blog
This dish was one of the best results of my recipe tests. Next time I'll have to make double or triple quantity because I'm not able to stop eating this.
I'm so happy that I've chosen Guinness because it's great when you have a nice cold pint, but it does wonders for the meat. If you can imagine the savoury pork knuckle meat together with this rich beer... probably you are already on your way to the nearest shop to get the ingredients.
I've used piping tips to cover the stew base with mash roses and put the ceramic dish into the oven till the mash became a bit golden brown at some parts, and in the meantime, I enjoyed the leftover cold beer.