The pork knuckle is a highly appreciated part for its pleasant and intense flavor. Whether with or without the skin that covers it, this cut requires quite a long cooking time so that the meat becomes tender. Among the many ways to cook it, a marinade in beer is an optimal choice to enhance a crispy and soft knuckle.
Ingredients:
1 pork knuckle per person
For the broth:
Vegetables according to availability (carrot, celery stalk, onion, garlic)
Some peppercorns, bay leaves, etc.
For the marinade:
1 pint of beer
1 spoon of honey
1 spoon of vinegar
1 spoon of extra virgin olive oil
1 teaspoon of: salt, ground pepper, paprika, thyme and/or marjoram, etc.
The spices for the marinade are not exhaustive and can be varied according to preference.
For the accompaniment, I suggest different options:
- Roasted potatoes and fermented cabbage (sauerkraut). These garnishes are very usual in any Biergarten where a good Schweinhaxe or Stelze is served, terms by which pork knuckle is known in Germany and Austria respectively.
- Sauerkraut can be replaced by red cabbage with apple, as seen in the descriptive photo. This garnish is common for many roast meat dishes in the Czech Republic.
- Horseradish, mustard and pickles. This trio is typical in Prague restaurants to accompany pečené vepřové koleno. Although somewhat less common, itßs also used in Poland to accompany their golonka pieczona.
- Mashed or boiled potatoes.
How to choose a pork knuckle:
The most appreciated pork knuckle is usually the one from the hind legs, since the ham usually has more meat than the shoulder. But both options are equally valid for this recipe.
This cut is covered by a thick skin or leather, and the preparation varies according to whether we have a piece with or without it.
The knuckle with skin:
To prepare a knuckle with skin, start by making several cuts around it. Marinate the meat and then roast it in an oven at around 170 degrees for about 3 and a half hours. The exact time will depend on the weight of the piece of meat. Cover for at least the first two hours, either with a fitting lid or with aluminum foil, this way we ensure that the meat does not burn. After uncovering, it’s necessary to continue cooking by rotating the knuckle sporadically, so that it cooks and browns evenly, and also baste it with the juices that it releases.
The knuckle without skin:
This option might be a little less attractive, but it’s more suitable for roasting in a home oven.
Start by boiling the meat with the vegetables in a pot. Skim any impurities that appear on the surface, reduce heat to low and continue cooking for approximately one and a half hour.
Transfer the meat to a baking tray, drizzle with the marinade juice and bake at 180 degrees for about 1 additional hour. In this case it’s also necessary to rotate the meat a couple of times during the roasting, as well as basting it with its juices.
This method is not only shorter, but it additionally allows us to:
- Cut some potatoes, drizzle them with extra virgin olive oil and salt, and bake them alongside the knuckle. They will be ready together with the knuckle.
- Strain the broth resulting from boiling the knuckle. Store in the refrigerator and remove the fat that solidifies on the surface when it is very cold. Use for a stew, soup, etc.