Pork Knuckle In Beer

Pork knuckle in beer

This Pork Knuckle In Beer recipe is a filling and delicious dish that will make you appreciate every delicious bite. Imagine succulent, fall-off-the-bone pork that has been infused with a deep beer flavor that combines well with savory herbs and spices. This recipe is suitable for everyday family meals because it’s so simple to prepare!

In less than 60 minutes, you’ll have this masterpiece ready to go, with most of that time hands-off, allowing you to kick back and let the oven work its magic. And let’s not forget about the leftovers—this pork knuckle is just as amazing the next day, if not more so!

Pork Knuckle In Beer Ingredients

Pork Knuckle – You’ll need 2 pork knuckles for this recipe, which usually weigh around 1.5 to 2 pounds each. If you can’t find pork knuckles, you can substitute with pork shanks, which are similar in texture and flavor.

Water – Use enough water to fully submerge the pork knuckles in the pot for boiling. This helps to remove any impurities and ensures tender, juicy meat.

Onions – The onions add sweetness and flavor to the broth. Make a small crosswise cut on top of each onion to release more flavor.


Caraway seeds – Caraway seeds add a distinctive earthy, slightly nutty flavor that pairs wonderfully with pork.

Bay leaves

Salt and pepper – Season to taste, keeping in mind that you’ll be seasoning the knuckles again before baking.

Spices – Ground pepper, mustard, coriander seeds (crushed), rosemary, and thyme or iris.

Beer – When choosing a beer for this recipe, opt for one with a flavor profile that you enjoy drinking. A good lager, ale, or even a dark beer will work well.

Honey – Honey adds a touch of sweetness and helps to caramelize the skin during baking.

Worcestershire sauce – Soy sauce can also be used.

How To Make

To start, place the pork knuckles into a large pot of boiling water. Allow it to boil until the foam subsides.

While the knuckle is boiling, prepare the aromatic base for the dish. Add whole onions with a small crosswise cut on top, along with carrots, celery root, garlic, bay leaves, caraway seeds, pepper, and salt. Let these simmer together for two hours on low heat, allowing the flavors to meld.

In a separate mixing bowl, combine the ingredients for the beer and honey sauce. Crush the spices – ground pepper, mustard, coriander, rosemary, and iris – and mix them thoroughly with the beer, honey, and Worcestershire sauce. This aromatic mixture will be used to baste the knuckle during cooking.

Once the pork knuckle is tender and the flavors of the base have infused into the meat, remove it from the pot. Place it onto a baking pan, and drizzle with a bit of vegetable oil.

Using a sharp knife, score the skin of the knuckle in a crosswise pattern. This will help the skin crisp up beautifully in the oven. Next, generously rub the prepared beer and honey sauce all over the knuckle, ensuring it gets into the scored skin.

Season the knuckle with additional salt and pepper, to taste. Now, it’s time to bake. Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit) and place the knuckle inside.

As the knuckle bakes, keep an eye on the skin. When it starts to brown, remove it from the oven and baste it again with the beer and honey sauce. Return it to the oven, and repeat this process four times. This will ensure that the skin becomes wonderfully crispy and golden.

For the final touch, switch your oven to the grill mode for the last few minutes of cooking. This will give the skin that perfect crunch and color.

Once done, remove the Pork Knuckle in Beer from the oven and allow it to rest for a few minutes before serving. Slice into generous portions, making sure to get some of that crispy skin in each serving.

Pork knuckle in beer

Tips for Success

  • This dish takes time, but the results are worth it. Let the knuckle simmer slowly to achieve that melt-in-your-mouth texture.
  • The repeated basting process is what gives you that crackling skin, so be generous with the beer and honey mixture.
  • Pair this Pork Knuckle in Beer with creamy mashed potatoes or a fresh, tangy coleslaw for a complete meal.
Pork knuckle in beer

Pork knuckle in beer

This Pork Knuckle In Beer recipe is a filling and delicious dish that will make you appreciate every delicious bite.
4 from 1 vote
Print Pin Rate
Course: Main Food Recipes, Pork Recipes
Cuisine: Central European
Keyword: Beer, Pork Knuckle
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 1 servings
Calories: 530kcal


  • 2 Pork knuckle
  • Water
  • 3 onions
  • 3 carrots
  • 2 tablespoons caraway
  • 2 bay leaves
  • Salt, pepper

For the beer and honey sauce:


  • Put knuckles into boiling water. Boil until there is no more foam.
  • Put the whole onions with small crosswise cut on top of them. Add carrots, pieces of celery root, garlic, bay leaves, cumin, pepper and salt. Boil for two hours on low heat.
  • In the meantime, prepare a mixture of spices in beer and honey to grease the meat before baking in the oven and during the baking process: all the spices are crushed and then added to the liquids.
  • When knuckles are ready, take them out of the pot and put them on the baking pan with vegetable oil.
  • Cut the skin crosswise and rub with the prepared beer, honey mixture. I also sprinkled knuckles with ground pepper and salt.
  • Bake in a heated oven at 200 degrees.
  • When the skin begins to brown, take the it out and rub it again with the mixture and put it back. This process is repeated four times.
  • The last time the oven is placed on the grill mode, to thoroughly brown the skin.


Calories: 530kcal

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