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 – 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.
Carrots
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.
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.