Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Pork knuckle roasted in beer (Czech-style roasted knuckle) - photo 1
← Recipes

Pork knuckle roasted in beer (Czech-style roasted knuckle)

Pikantne Czech Cuisine Main dishes Dishes for Special Occasions 240 min Medium 4 wyświetleń ~37.20 PLN - (0)
Rate:
(0)

Description

Pork knuckle roasted in beer is the quintessence of Czech cuisine – a hearty, aromatic, and incredibly satisfying dish. It is a whole roasted pork knuckle that is first marinated in spices, then slowly cooked until tender, and finally roasted in dark beer until its skin becomes perfectly crispy and covered with a shiny, malty-caramel glaze. The flavor is deep and complex: the sweetness of honey balances the bitterness of the beer, while herbal notes of caraway and marjoram permeate the tender, falling-apart meat. Visually, the dish is very impressive, most often served whole on a wooden board, making it perfect for feasts and gatherings with larger groups. Traditionally, it is served with sharp horseradish, mustard, pickled cucumbers, and fresh bread, which is perfect for dipping in the thick, beer sauce that forms during roasting.

Składniki (15)

Servings:
4
  • Pork hind shank 1 szt.
  • Dark beer (e.g. Kozel Černý, Bernard Černý Lager) 1000 ml
  • Onion 2 szt.
  • Garlic 10 ząbków
  • Carrot 2.5 szt.
  • Parsley root 1.9 szt.
  • Hot mustard (e.g. Dijon) 2 łyżki
  • wildflower honey 45 g
  • 🌿 Przyprawy
  • Sól gruboziarnista 6 łyżeczek
  • Whole caraway seeds 1.2 łyżeczka
  • Dried marjoram 1 łyżeczka
  • Bay leaf 3.3 szt.
  • Allspice 2 g
  • Pieprz czarny w ziarnach 2 g
  • ✨ Opcjonalne
  • Fresh rosemary 10 g
💰 Szacowany koszt dania: ~37.20 PLN (9.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and marinating of the pork knuckle

1

Thoroughly wash the pork knuckle under cold running water, then dry it with paper towels. The skin must be completely dry. Using a very sharp knife, score the skin in a crisscross pattern, making cuts every 2-3 cm. Be careful to only cut the skin and the layer of fat, without reaching the meat. In a small bowl, mix salt, cumin, and marjoram. Rub the spice mixture thoroughly over the entire surface of the pork knuckle, trying to massage it into the scored cuts as well.

Ingredients: Pork hind shank, Sól gruboziarnista, Whole caraway seeds, Dried marjoram
Scoring the skin is key! This allows the marinade to penetrate deeper, and during roasting, the fat can render freely, resulting in a perfectly crispy skin. If you don't have a steady hand, use a utility knife - its sharp blade will handle the tough skin well.
2

Peel all the garlic cloves and press them through a garlic press or chop them very finely. Spread the garlic over the entire surface of the pork knuckle. Then, using a kitchen brush or your hands, coat the entire knuckle with a layer of hot mustard. Transfer the knuckle to a large dish (glass or ceramic), cover it tightly with plastic wrap, and place it in the refrigerator for at least 12 hours, preferably for a full day (24 hours). Longer marinating will make the meat more aromatic and tender.

Ingredients: Garlic, Hot mustard (e.g. Dijon)
Use disposable gloves for rubbing in spices and garlic to avoid strong odors on your hands. Do not use metal bowls for marinating, as the acid from the mustard can react with the metal.

Pre-cooking (parboiling)

3

Remove the marinated pork knuckle from the fridge about 30 minutes before cooking to reach room temperature. In the meantime, peel the onions, carrots, and parsley, then cut them into large pieces (into 3-4 parts). Place the pork knuckle in a large, deep pot. Add the chopped vegetables, bay leaves, allspice, and peppercorns. Pour in cold water so that the pork knuckle is completely covered (about 3-4 liters of water).

Ingredients: Onion, Carrot, Parsley root, Bay leaf, Allspice, Pieprz czarny w ziarnach
Use a pot with a capacity of at least 8 liters so that the water freely surrounds the pork knuckle. Pouring in cold water will gradually allow the flavors from the meat and vegetables to infuse into the broth, making it more aromatic.
4

Place a pot over high heat and bring the water to a boil. When the water starts to boil, foam (known as scum) may appear on the surface. Carefully skim it off with a slotted spoon. Then reduce the heat to the minimum, so that the water is just gently 'bubbling'. Cover the pot with a lid, leaving a small gap, and cook the pork knuckle for 1.5 hours. After this time, the meat should be partially cooked but still firm.

Cooking over low heat is very important for the meat to become tender, not tough and rubbery. After cooking, do not pour out the broth! It is an excellent, flavorful base for soup, such as traditional Czech garlic soup (česnečka) or cabbage soup.

Baking in Beer

5

Preheat the oven to 180°C (top and bottom heat). Carefully remove the cooked pork knuckle from the broth using tongs or two forks and transfer it to a deep baking dish or roasting pan. Strain 500 ml of the broth in which the pork knuckle was cooked and pour it into the bottom of the dish. Then pour in the entire dark beer. Additionally, if using, you can add a sprig of fresh rosemary.

Ingredients: Dark beer (e.g. Kozel Černý, Bernard Černý Lager), Fresh rosemary
The best vessel will be one that is only slightly larger than the pork knuckle. This way, the sauce won't evaporate too quickly and will intensely coat the meat during baking. Be careful when removing the pork knuckle from the hot broth.
6

Cover the baking dish with a lid or tightly wrap it in two layers of aluminum foil. Place it in the preheated oven and bake for 2 hours. Every 30 minutes, carefully remove the dish from the oven, take off the lid/foil, and baste the pork knuckle with the beer sauce from the bottom of the dish. This process is crucial for achieving juicy meat and building flavor on the crust.

Basting the pork knuckle with sauce prevents the meat from drying out and creates a sticky, aromatic glaze on the skin. Use a large metal spoon or a special kitchen brush with silicone bristles for this. Always use kitchen gloves, as the dish will be very hot.

Final browning of the skin

7

After 2 hours of baking covered, remove the dish from the oven. Take off the lid/foil. In a small bowl, mix the honey with 3-4 tablespoons of the hot roasting sauce until the honey is completely dissolved and a smooth glaze forms. Using a brush, coat the entire surface of the skin of the pork knuckle with the prepared honey glaze.

Ingredients: wildflower honey
If the honey is very thick and crystallized, you can gently warm it in the microwave (10-15 seconds) or in a small saucepan to make it liquid and easier to combine with the sauce.
8

Increase the oven temperature to 220°C and turn on the grill or top heat convection function. Place the dish with the pork knuckle back in the oven (without covering) and bake for another 15-20 minutes. During this time, the skin should become dark brown, shiny, and full of crispy bubbles. Watch it very closely to avoid burning the honey glaze.

This last step requires maximum attention! The sugar from the honey caramelizes very quickly and can burn. Do not leave the oven and check the color of the crust every 2-3 minutes. If it starts to brown too quickly in one spot, turn the dish.
9

Remove the roasted pork knuckle from the oven and carefully transfer it to a large cutting board or plate. Let it 'rest' for 10-15 minutes before serving. The sauce left in the roasting pan can be strained through a sieve into a gravy boat to remove any remnants and served alongside the meat. Serve the pork knuckle whole, accompanied by horseradish, mustard, and fresh bread.

Do not skip the resting stage of the meat! This is one of the most important secrets of any good roast. During this time, the juices inside the meat will distribute evenly, making it incredibly juicy when sliced. If you start cutting right away, all the juices will run out onto the cutting board.

Fun Fact

💡

In the Czech Republic, 'vepřové koleno' is considered one of the most 'beer-friendly' dishes. Many inns and breweries have their secret recipes for preparing it, and debates about which beer is best for roasting the knuckle are a common topic of conversation over a pint.

Best for

Obiad niedzielny Spotkanie z przyjaciółmi Uroczysta kolacja Biesiada w stylu bawarskim

Tips

🍽️ Serving

Serve the pork knuckle whole on a large wooden board, which makes a huge impression on guests. Next to it, place small bowls with spicy mustard, freshly grated horseradish, and a jar of pickled cucumbers or marinated peppers. Be sure to serve fresh, country sourdough bread for dipping in the sauce. Of course, the best drink will be chilled Czech dark beer, the same one used for roasting.

🥡 Storage

Leftover meat can be easily separated from the bones and stored in the refrigerator in an airtight container for up to 3 days. The meat is delicious cold, on sandwiches with mustard and horseradish. It can also be reheated in a pan with a bit of sauce or broth, but the skin will not be as crispy after reheating as it was right after roasting.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Quinoa Salad 60 min

Quinoa Salad

Vegetarian Dishes
Kurczak w sosie śmietanowym z grzybami 60 min

Kurczak w sosie śmietanowym z grzybami

Main dishes
Tradycyjny Kotlet Schabowy z Zasmażaną Kapustą 70 min

Tradycyjny Kotlet Schabowy z Zasmażaną Kap...

Main dishes
Turkey Meatballs in Hidden Vegetable Sauce 60 min

Turkey Meatballs in Hidden Vegetable Sauce

Kids' Lunches
Highlander-style trout with bryndza cheese, potato dumplings, and horseradish sauce 90 min

Highlander-style trout with bryndza cheese...

Regional Cuisine for Christmas Eve
Barley Risotto with Mushrooms and Smoked Meat 90 min

Barley Risotto with Mushrooms and Smoked Meat

Czech Cuisine

Recipe Categories

Czech Cuisine
Czech Cuisine

Czech cuisine is a treasure trove of Central European flavors - hearty, aromatic, and full of tradition. Discover classic Czech dumplings - steamed, bread, or potato, served with sauces and braised meat. Svíčková na smetaně, vepřo-knedlo-zelo, smažený sýr, or trdelník are just some of the iconic ...

See all recipes in this category
Main dishes
Main dishes in: New Year's Eve

Main dishes for New Year's Eve should be hearty and impressive to satisfy the palates of all guests.

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Reklama