Pork knuckle marinated in dark beer, "boar knee"
2 servings
240 minutes
'Vepřo knedlo' is one of the most famous dishes of Czech cuisine, symbolizing its rich culinary traditions. The pork knuckle marinated in dark beer gains a rich flavor with hints of hops, spices, and fruits. Ginger and quince add a subtle sweet spiciness, while the mix of aromatic herbs and mustard gives the dish fragrant depth. After slow roasting, the knuckle is covered with a crispy golden crust, and the meat becomes tender and juicy. It is traditionally served with baked potatoes, sauerkraut, and fresh vegetables to balance the richness of the flavor. This dish is perfect for cozy gatherings, especially accompanied by a glass of strong Czech beer that wonderfully complements its rich taste.
1
Marinate the pork knuckle. The traditional 'veprevo koleno' should only be marinated in dark beer. Calculate the amount yourself, as it depends on the size of the knuckle and the container you will use for marinating the meat. For a 1-kilogram knuckle, you will need 1–1.5 liters of beer.
- Dark beer: 1.5 l
2
In addition, you will need the following ingredients: - ginger root - a piece of 4-5 cm; - quince 2-3 pcs.; - garlic - 7-9 cloves; - spicy dried herbs: marjoram, basil, oregano, thyme; - black and red ground pepper; - ground coriander and nutmeg; - bay leaf; - salt.
- Ginger: 50 g
- Quince: 1 piece
- Garlic: 7.8 cloves
- Marjoram: pinch
- Basil: to taste
- Oregano: pinch
- Thyme: to taste
3
Thoroughly wash the hock from bone fragments. If necessary, clean the skin with a stiff brush until light yellow. Peel the ginger root and the quince, which has had its core removed, and slice them into rounds and thin wedges.
4
Peel the garlic, cut each clove in half and slightly crush them with the flat side of a knife. In a separate small bowl, mix coriander, nutmeg, herbs, spices, salt, and pepper. Use the sharp end of the knife to make deep cuts in the meat and fill each with the spice mixture and a piece of crushed garlic.
5
Rub the surface of the knuckle with the remaining spices, slightly moistening it with beer. Place pieces of ginger and quince at the bottom of the pot or bowl where the knuckle will be marinated. Lay the knuckle in the pot and surround it with the remaining ginger and quince. Add a bay leaf. Pour beer over the meat and leave it to marinate on the bottom shelf of the refrigerator for a day.
- Ginger: 50 g
- Quince: 1 piece
- Marjoram: pinch
- Thyme: to taste
- Dark beer: 1.5 l
6
Prepare the pork knuckle: take the pot with the knuckle out of the fridge and set it to boil. When the liquid in the pot boils, reduce the heat and cook the meat for 2.5 hours. Using a cooking fork and knife, remove the knuckle, let it cool, and dry it with paper towels. Mix: - soy sauce - 3 tbsp; - mustard - 2 tbsp; - honey - 2 tbsp.
- Soy sauce: 3 tablespoons
- Dijon mustard: 2 tablespoons
- Honey: 2 tablespoons
7
Coat the knuckle with the prepared mixture. Place it on a baking sheet and put it in an oven preheated to 200°C. Bake the knuckle for about 30–40 minutes until a nice golden crust forms. Remove the cooked knuckle from the oven, cover it with foil, and let it rest for 10–15 minutes; otherwise, all the juice will run out when you cut it and the meat will be dry. Serve the knuckle with baked potatoes, fresh, pickled or salted vegetables, and sauerkraut.