Roasted Pork Knuckle Boiled in Dark Beer (Czech Style)

Name: Roasted Pork Knuckle Boiled in Dark Beer (Czech Style)
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 1
Cuisine: European
Ingredients: Pork knuckle (1-1.2 kg) 1; Dark beer 2 l; Onion 1; Carrot 1; Celery stalk or a quarter of a celery root 1; Sauerkraut, vegetable oil for the side dish; Salt, black peppercorns, bay leaf, cloves, allspice, caraway seeds, coarsely ground sweet paprika, coriander seeds to taste

Roasted pork knuckle is a wonderfully tasty meat dish that can be cooked in dozens of ways. Pork roasted like this is popular in many European cuisines, where it is treasured as a national calling card. As a rule, the meat is first marinated or boiled, then roasted in the oven until tender and beautifully browned. Plenty of recipes call for braising the knuckle instead.

The first thing that comes to mind when pork knuckle is mentioned is the Czech version of the dish, pečené vepřové koleno. It is a famous meat dish you can try almost anywhere in the country. The roasted pork is served whole with sauerkraut, condiments and a dark beer. It is considered a classic of Czech cuisine, and after one taste you may become a fan for life.

In Czech, vepřové koleno simply means pork knuckle, and the classic way to cook it is to boil the meat and then roast it, most often together with a sauerkraut side dish. Still, you will also find it served with vegetables, fried potatoes and even baked apples. Sauces made from forest berries are often served with it too.

In Bavaria, pork knuckle is made a little differently. This traditional dish, Schweinshaxe, is cooked in a similar way: the pork is boiled first, then roasted until the skin is crispy. It is usually served with cabbage and potatoes, and a particularly pretty side is red cabbage with potato dumplings. Pickled chili peppers, mustard and fresh radishes are often added as a side or garnish. The braised version of the knuckle, Eisbein, is just as popular.

Buy a piece of the front or hind leg cut at the joints, without the trotter and without the shoulder or thigh. This part of the leg is what is called the knuckle. Such a piece usually weighs 1-1.2 kg. Avoid very fresh, just-slaughtered pork and meat from an old animal, as both are hard to cook well.

Since the shank consists mostly of tough muscle and connective tissue, simply roasting it is quite tricky. That is why the meat is first marinated or boiled. To my taste, the most interesting method is to boil the knuckle in dark beer with spices and vegetables, then roast it. For the side dish, we fry homemade sauerkraut separately, and the leftover cooking liquid is reduced until thick and served as a sauce.

Ingredients

1 serving

Pork knuckle (1-1.2 kg) 1
Dark beer 2 l
Onion 1
Carrot 1
Celery stalk or a quarter of a celery root 1
Sauerkraut, vegetable oil for the side dish
Salt, black peppercorns, bay leaf, cloves, allspice, caraway seeds, coarsely ground sweet paprika, coriander seeds to taste

Step-by-step recipe

I have always been surprised that so many people say roasted pork knuckle is far too fatty. In fact, there is not that much fat in it. Most of the piece is muscle and a large bone. There is skin and connective tissue, but very little fat under the skin. In terms of calories, pečené vepřové koleno is on par with ordinary meat. Keep in mind that this is not everyday food but rather a treat to go with drinks, even though it counts as a main course.
To boil the meat you need dark beer, the best you can find. I have tried boiling pork shank in stock, and the finished dish tasted very different; with beer it is much tastier. You will also need a carrot and an onion for the pot, plus celery: a large stalk or a quarter of the root, whichever you prefer. Mix all the spices with 1 tsp coarse salt in advance: 2-3 bay leaves, 1-2 cloves, 2-3 allspice berries, 0.5 tsp caraway seeds and 1 tsp each of coarsely ground sweet red paprika and coriander seeds. Add 8-10 regular black peppercorns. All the spices except the paprika should be whole.
Peel the carrot and cut it into large chunks. Put it in a large pot, 5-6 l, so the pork knuckle fits in freely and the liquid does not boil over. Add a whole unpeeled onion, first trimming the roots and washing it. Add the celery, cut into large pieces. Pour in all the spices and add 2 cups of water.
Now prepare the knuckle. If there are any bristles left, be sure to singe them off over a torch flame. Then scrape the skin and wash the meat thoroughly. Cutting the pork into pieces is really not advisable; the pot should be big enough to hold the meat whole. The whole charm of the dish is that roasted pork knuckle is served in one piece.
Pour dark beer over the pork. Usually 2 l is enough, but if it is not, top up with more beer or water. Either way, the liquid should cover the knuckle by 3-4 cm. Put the pot over high heat and bring to a boil. There will not be much foam, so no need to worry, but do keep an eye on it while it heats up.
Reduce the heat and cover the pot with a lid. The liquid should simmer gently. Simmer the pork knuckle in the beer for 1 hour, then turn it over, carefully so as not to damage the skin. Cook the meat for another hour. In principle, that is enough. But if the meat still holds its shape and is not falling apart, cook it for one more hour, turning it in the liquid.
Pour all the liquid into a saucepan. Prepare a baking dish and preheat the oven to 200°C. Transfer the pork knuckle to the dish and pour 3-4 tbsp of the cooking liquid over it. Put it in the oven to roast. Roasted pork knuckle is often glazed or brushed with a honey and mustard sauce. That is optional; I prefer the taste of the meat on its own, and the sauce can be made separately. Roast the pork knuckle for 30 mins to 1 hour, basting it from time to time with 1-2 tbsp of the liquid from the dish. If the dish runs dry, use the remaining broth. The surface of the knuckle will start to brown and darken, which means it is done.
While the pork is roasting, make the sauerkraut side dish. We cook it separately, although classic recipes roast it together with the meat. Squeeze out about 0.5 kg of sauerkraut. Pour 1 tbsp vegetable oil into a frying pan and fry the sauerkraut until it starts to change color. Add 2-3 tbsp of the liquid left over from boiling the meat. Cover and braise over low heat for 15 mins. If there is still free liquid in the cabbage after that, remove the lid and let it evaporate.
Put the liquid left over from boiling the knuckle on the heat and bring it to a boil. Reduce it until it starts to thicken. Pour the resulting sauce into a sauce boat. If you want the roasted pork knuckle to have crispy crackling, raise the oven temperature to 250°C at the very end and roast the meat for another 10-15 mins. Watch that it does not burn.
Serve the dish on a large plate or a wooden serving board. Simply lay out the roasted pork, add the sauerkraut side and set the sauce boat alongside. If you like, add pickled chili peppers. Fresh radishes are said to go well with it too.