Pork Knuckle in Beer
An amazing dish! The meat turns out tender, juicy and very aromatic. We recommend trying it! The choice of spices is left to your discretion. Rice, potatoes or stewed cabbage would be excellent side dishes. This recipe is designed for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- pork knuckle 1.5-2 kg
- dark beer 2 l
- carrot 150 g
- celery root 150 g
- onion 150 g
- garlic cloves 5-7 clove
- black peppercorns 10
- allspice berries 5
- 1/2 tsp cumin
- bay leaf 3
- clove bud 3
- salt 2 tbsp
- mustard 2 tbsp
- honey 2 tbsp
- beer broth 100 ml
Instructions
Step 1 of 11
Coarsely chop the garlic and onion.
Step 2 of 11
Coarsely chop the carrot.
Step 3 of 11
Coarsely chop the celery.
Step 4 of 11
Place the pork knuckle in beer and bring to a boil.
Step 5 of 11
Add the carrot, celery, onion and garlic to the pot.
Step 6 of 11
Add salt, bay leaf, cumin, cloves, black and allspice peppercorns.
Step 7 of 11
Cover with a lid. Simmer over low heat for 2 hours. I boiled the pork knuckle for one hour, then flipped it and boiled for another hour. Remove the meat and let it cool slightly.
Sauce Preparation
Step 8 of 11
Pour out 100 ml of broth from boiling the pork knuckle. Mix with honey.
Step 9 of 11
Add mustard and stir.
Step 10 of 11
Transfer the pork knuckle to a baking pan.
Step 11 of 11
Brush with 2–3 tbsp of sauce. Place in the oven. Bake at 180 degrees for 30 minutes, brushing with sauce every 5 minutes.