Pork knuckle marinated in beer - photo 1
← Recipes

Pork knuckle marinated in beer

Pikantne Main dishes European cuisine 720 min Medium 5 wyświetleń ~68.52 PLN - (0)
Rate:
(0)
Start Cooking

Description

Pork knuckle marinated in beer is a hearty, rustic dish from Central European cuisine. The meat of the knuckle (the lower leg part with bone and skin) is first marinated for a long time in aromatic beer with spices, which softens the connective tissue and adds deep flavor, and then it is slowly roasted until tender and juicy, with an option for a brief high-temperature finish to make the skin crispy. The dish is visually impressive: a golden, slightly caramelized skin and a dark, glossy sauce. Serve with mashed potatoes, braised cabbage, or horseradish; it is perfect for a family dinner or holiday gathering. The aromatic, sweet-salty notes of beer, herbs, and juniper create a balanced flavor composition.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pork knuckle 2000 g
  • Light beer 500 ml
  • Onion 2 szt.
  • Garlic 6 ząbków
  • Carrot 1.9 szt.
  • Celeriac 150 g
  • Rapeseed oil 30 g
  • Brown sugar 50 g
  • 🌿 Przyprawy
  • Salt 20 g
  • Black pepper 4 szczypty
  • Bay leaf 10 szt.
  • Juniper (berry) 5 g
  • Allspice 5 g
  • ✨ Opcjonalne
  • Dijon mustard 30 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~68.52 PLN (17.13 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinating

1

Prepare the marinade: in a large heatproof bowl or a resealable food bag, pour in 500 ml of light beer. Add 50 g of brown sugar, 20 g of salt, 2 teaspoons (2 g) of freshly ground pepper, 3 bay leaves (3 g), 5 g of gently crushed juniper berries, 5 g of allspice, 300 g of quartered onion, 30 g of chopped garlic, 150 g of thickly sliced carrots, and 150 g of chopped celery root. Mix everything until the sugar and salt dissolve.

Ingredients: Light beer, Brown sugar, Salt, Black pepper, Bay leaf, Juniper (berry), Allspice, Onion, Garlic, Carrot, Celeriac
Use a large, chemically non-reactive glass or enamel bowl, or a sealed plastic bag. A wooden spoon or silicone spatula is good for mixing. Make sure the spices are evenly distributed.
2

Prepare the hocks: rinse the hocks under cold water and dry with paper towels. If the skin has hair, burn it off and clean it. Place the hocks in the prepared marinade so that they are completely submerged; if using a bowl, cover with plastic wrap.

Ingredients: Pork knuckle, Light beer
It is most convenient to use a two-part zip bag (seal to prevent leaks) or a heatproof dish with a lid. Use disposable gloves when handling raw meat. If the marinade does not cover the meat, add a little water or more beer.
3

Close the container and place it in the refrigerator for at least 12 hours, ideally 18 hours. Every few hours (if possible), turn the meat in the marinade to distribute the spices evenly.

Ingredients: Pork knuckle, Light beer, Onion
It's best to marinate overnight. If you plan to do it earlier, 12 hours is the minimum time. Make sure the refrigerator temperature is below 5°C.

Preparing the pork knuckle

4

Take the shanks out of the fridge 30-60 minutes before baking to reach refrigerator temperature (not room temperature). Preheat the oven to 160°C (top-bottom). Remove the shanks from the marinade and set the marinade aside - it will be used later for baking and making the sauce. Pat the skin of the shanks dry with a paper towel; dry skin will brown better and be crispy.

Ingredients: Pork knuckle, Onion
Use large plates and several layers of paper towels for drying. Do not discard the vegetables and marinade liquid — strain before reducing the sauce.
5

Sear the shanks: in a large skillet (26-28 cm in diameter), heat 30 g of rapeseed oil over medium-high heat. When the oil starts to shimmer slightly, place the shanks skin-side down and sear for 6-8 minutes, until the skin turns golden-brown. Then, turn the shanks over and sear the sides for 2-3 minutes to seal the meat's pores.

Ingredients: Rapeseed oil, Pork knuckle
Use a heavy-bottomed pan that can withstand high temperatures; if you don't have one, use cast iron. Use kitchen tongs for flipping. Don't move the meat too often — let it brown well.

Baking / Stewing

6

Transfer the browned hocks to a baking dish or a cast-iron pot with a capacity of at least 4-5 liters. Pour the drained marinade into the dish (you can place the vegetables next to the hocks) and add enough liquid to reach about 300-400 ml (if needed, use water or additional beer) so that the liquid reaches about 1/3 of the height of the hock - do not completely submerge the meat. Cover with a lid or tightly with aluminum foil.

Ingredients: Pork knuckle, Light beer, Onion, Carrot, Celeriac, Bay leaf, Juniper (berry), Allspice
Use a covered baking dish or a cast-iron pot. The liquid should not completely cover the meat — the pork knuckle cooks both in the heat and thanks to the steam/moisture from the dish.
7

Place the dish in the preheated oven and bake at 160°C for 2 hours and 30 minutes. After this time, check for tenderness: insert a fork or knife into the thickest part near the bone — it should go in easily, and the meat should start to fall apart and pull away from the bone. If the meat is not tender enough, bake for an additional 30-60 minutes, checking every 20-30 minutes.

Ingredients: Pork knuckle
Use a kitchen thermometer: the internal temperature during long braising should reach about 88–95°C, which indicates the breakdown of collagen. Don't rush this stage — long, slow cooking results in tenderness.

Baking / finishing

8

When the meat is tender, remove the lid and increase the oven temperature to 220°C. If you want a glossy, slightly caramelized crust, brush the outer part of the shanks with a mixture of 30 g of honey and 30 g of Dijon mustard (if using; if not, you can lightly sprinkle with brown sugar) and place the shanks uncovered for 15-25 minutes, until the crust becomes golden and crispy. Keep an eye on the process to prevent the crust from burning.

Ingredients: Honey, Dijon mustard, Brown sugar
For brushing, use a silicone brush. If you are not using honey (vegans), use only mustard or a little brown sugar dissolved in a small amount of water.

Sauce and serving

9

Prepare the sauce from the liquids left in the roasting pan: carefully remove the roasting pan from the oven, strain the sauce through a sieve into a saucepan, discarding the bay leaves, juniper berries, and allspice. Place the saucepan over medium heat and cook, reducing the liquid by half (about 5-10 minutes) — the sauce should thicken slightly. Season to taste with salt and pepper. If desired, add 30 g of mustard and 30 g of honey, stirring vigorously to achieve a smooth, glossy sauce.

Ingredients: Brown sugar, Salt, Black pepper, Dijon mustard, Honey
Use a fine sieve for straining. If the sauce is too fatty, chill it for 10 minutes and skim the fat off the surface with a spoon before reducing. You can thicken the sauce with a teaspoon of cornstarch dissolved in cold water (1 teaspoon of cornstarch = about 5 g).
10

Remove the shanks from the cutting board and let them rest for 10 minutes. Cut or divide the shank at the bone into portions. Serve with the prepared sauce drizzled over the meat and with mashed potatoes, braised cabbage, or roasted vegetables.

Ingredients: Pork knuckle, Salt
For portioning, use a large, sharp knife or a bone saw. The board should be stable; you can place a damp towel underneath it to prevent slipping.

Cleaning and Storage

11

Store leftover sauce and meat in an airtight container in the fridge for up to 3 days. To reheat the pork knuckle, warm it in the oven at 160°C for 20-30 minutes, basting with sauce, or gently in a pot covered with a lid.

Ingredients: Honey, Dijon mustard
Do not reheat the meat multiple times — reheat only once. If the sauce is very fatty, separate the fat after cooling and use it for frying potatoes.

Fun Fact

💡

In Central European cuisine, knuckle was traditionally braised or roasted after the winter holidays, when the availability of beer and spices was high. Beer in the marinade not only adds flavor, but thanks to its alcohol and enzyme content, it helps to tenderize the meat.

Best for

rodzinny obiad świąteczne spotkanie impreza weekendowa

Tips

🍽️ Serving

Serve the pork knuckle on large plates with a generous side of mashed potatoes and sauerkraut; serve the sauce separately in a gravy boat. For a flavor contrast, add a tablespoon of horseradish or pickles. Light beer or dark beer such as dunkel pairs well as a drink with the dish.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. The sauce can be frozen in small portions for up to 3 months. To reheat the pork knuckle without drying it out, warm it in the oven at 160°C covered, with a few tablespoons of liquid (water, beer, or broth).

📸 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

Polędwiczki wieprzowe w sosie musztardowym 60 min

Polędwiczki wieprzowe w sosie musztardowym

New Year's Eve
Quick salmon with citrus-pomegranate glaze, creamy cauliflower puree, and kale 30 min

Quick salmon with citrus-pomegranate glaze...

Main dishes
Quick Salmon with Orange-Pomegranate Glaze, Celery Puree, and Caramelized Brussels Sprouts 35 min

Quick Salmon with Orange-Pomegranate Glaze...

Main dishes
Brave potatoes 45 min

Brave potatoes

European cuisine
Greek Turkey and Zucchini Meatballs on a Cloud of Feta with Tzatziki Sauce 60 min

Greek Turkey and Zucchini Meatballs on a C...

Main Dishes
Deconstructed Tomato Soup with Basil Foam and Parmesan Spheres 120 min

Deconstructed Tomato Soup with Basil Foam ...

Appetizers

Recipe Categories

Main dishes
Main dishes

Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama