Knuckle in beer

4 servings

180 minutes

Pork knuckle in beer is one of the most famous symbols of German cuisine, especially popular in Bavaria. This recipe combines the rich, intense flavor of pork infused with the aromas of beer, spices, and a mustard-honey glaze. The beer not only tenderizes the meat but also adds depth to its flavor, while roasting to a golden crust makes the dish crispy on the outside and juicy on the inside. Historically, this recipe originated in Germany's beer houses where the combination of meat and beer became a tradition. The knuckle is served hot alongside sauerkraut or fresh vegetables to balance its rich taste. This dish is perfect for friendly gatherings and celebrations, creating an atmosphere of coziness and enjoyment of classic German culinary traditions.

Energy value per serving

• Calories: 1008.2
• Proteins: 51.3g
• Fats: 63g
• Carbohydrates: 39.4g

Ingredients

• Pork knuckle: 1 pc
• Dark beer: 1.5 l
• Carrot: 1 pc
• Onion: 2 head
• Coriander seeds: 12 pc
• Black peppercorns: 10 pc
• Bay leaf: 3 pc
• Salt: 3 tbsp
• Garlic: 6 clove
• Honey: 1 tbsp
• Soy sauce: 1 tbsp
• Mustard: 1 tbsp

Cooking steps

1. Prepare the knuckle. Rinse and dry. The skin should be light, clean, and without spots.

2. Make cuts in the meat with a knife and stuff the knuckle with garlic in several places.

   Required ingredients:

   • Garlic: 6 cloves

3. Pour beer over the pork knuckle. Place in the refrigerator to marinate for 6-8 hours, or overnight. If the meat is not fully covered in beer, turn it several times during the marinating process.

   Required ingredients:

   • Dark beer: 1.5 l

4. Add the peeled carrot and 2 halved onions. You don't need to remove the skin completely, just the top layer. Add enough water to cover the knuckle with liquid by 2 cm.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 2 heads
   • Dark beer: 1.5 l

5. Add coriander seeds, 8-12 pieces.

   Required ingredients:

   • Coriander seeds: 12 pieces

6. Add 10–12 black peppercorns.

   Required ingredients:

   • Black peppercorns: 10 pieces

7. Add 2-3 bay leaves.

   Required ingredients:

   • Bay leaf: 3 pieces

8. Add salt. After boiling, taste the broth; it should be slightly salty. Cook the knuckle for 1.5–2 hours, depending on its size.

   Required ingredients:

   • Salt: 3 tablespoons

9. Prepare the glaze. Combine mustard, honey, and soy sauce. Mix until smooth and heat.

   Required ingredients:

   • Soy sauce: 1 tablespoon
   • Honey: 1 tablespoon
   • Mustard: 1 tablespoon

10. Remove the knuckle from the broth and pat it dry with a paper towel.

11. Coat with glaze. Bake at 180 degrees for 40-50 minutes until golden brown.

12. Serve hot, add pickled cabbage or vegetables if desired.