Czech style pork knuckle

4 servings

180 minutes

Czech-style pork knuckle is a true embodiment of traditional Czech cuisine. Historically, the dish originates from cozy taverns in Prague, where it is served with sauerkraut and cold beer. It combines the tenderness of meat infused with aromatic spices and a delightful caramel crust formed by a glaze of honey, cumin, and soy sauce. The side of stewed cabbage with apples and prunes adds a tangy flavor to the dish. Serving such a knuckle transports you to the atmosphere of old Czech beer halls, where every meal is a celebration of taste. The perfect blend of spicy and sweet notes makes this dish indispensable for a cozy family dinner or a festive gathering.

Energy value per serving

• Calories: 1130.3
• Proteins: 56.1g
• Fats: 75.4g
• Carbohydrates: 62.6g

Ingredients

• Pork knuckle: 1 pc
• Celery root: 300 g
• Ginger root: 3 head
• Parsley root: 100 g
• Carrot: 1 pc
• Onion: 2 head
• Bay leaf: 3 pc
• Black peppercorns: 1 tsp
• Carnation: to taste
• Dill: 50 g
• Apple: 2 pc
• Prunes: 100 g
• Sour cream: 2 tbsp
• Sauerkraut: 500 g
• Ground black pepper: to taste
• Soy sauce: 3 tbsp
• Honey: 2 tbsp
• Caraway: 1 tsp
• Olive oil: 2 tbsp
• Garlic: 3 clove

Cooking steps

1. Cut into strips: celery root, carrot, ginger root, parsley root (can be from a packet).

   Required ingredients:

   • Celery root: 300 g
   • Carrot: 1 piece
   • Ginger root: 3 heads
   • Parsley root: 100 g

2. Put everything in a pot with pork knuckle, add dill, bay leaf, two heads of onion, cloves, peppercorns, salt to taste, pour water, and boil for 2 - 2.5 hours.

   Required ingredients:

   • Pork knuckle: 1 piece
   • Dill: 50 g
   • Bay leaf: 3 pieces
   • Onion: 2 heads
   • Carnation:  to taste
   • Black peppercorns: 1 teaspoon
   • Ground black pepper:  to taste

3. The broth is being prepared.

4. In a saucepan, sauté finely chopped onion in olive oil until golden brown. Cut prunes into strips and add to the onion. Then dice the apple (preferably soaked, but regular is fine) and add it to the onion and prunes. Add sauerkraut and pour in two cups of broth, then simmer until cooked.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Onion: 2 heads
   • Prunes: 100 g
   • Apple: 2 pieces
   • Sauerkraut: 500 g

5. Take out the pork knuckle and let it cool. While it cools, mix sour cream and crushed garlic. (salt and pepper to taste)

   Required ingredients:

   • Sour cream: 2 tablespoons
   • Garlic: 3 cloves
   • Ground black pepper:  to taste

6. Prepare the glaze: Melt honey in a water bath, add cumin and soy sauce. Leave it.

   Required ingredients:

   • Honey: 2 tablespoons
   • Caraway: 1 teaspoon
   • Soy sauce: 3 tablespoons

7. Coat the knuckle with sour cream mixture and place on the grill. Grill at 260 degrees for about 20 minutes, turning occasionally.

8. Put the pork knuckle under the grill for another 15 minutes and baste with the honey-soy mixture, also turn it over and periodically baste with the sauce.

9. Serve with stewed cabbage and cold beer.

10. Enjoy your meal.