Pork Knuckle

3 servings

180 minutes

Pork Knuckle, serious food for serious people. Czech contribution to the "Golden Thousand". A million calories.

Energy value per serving

• Calories: 1423.8
• Proteins: 67.5g
• Fats: 84.6g
• Carbohydrates: 62.2g

Ingredients

• Pork knuckle: 1 pc
• Dark beer: 2 l
• Carrot: 1 pc
• Celery root: 200 g
• Onion: 1 pc
• Bay leaf: 3 pc
• Carnation: 5 pc
• Allspice peas: 1 tsp
• Caraway: 1 tsp
• Mustard: 2 tbsp
• Honey: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare the necessary ingredients.

2. Wash the pork knuckle, if there are hairs — burn them off. Place in a pot, pour beer over it and put on the fire. Bring to a boil.

   Required ingredients:

   • Pork knuckle: 1 piece
   • Dark beer: 2 l

3. Chop the celery coarsely.

   Required ingredients:

   • Celery root: 200 g

4. Also chop the carrot.

   Required ingredients:

   • Carrot: 1 piece

5. Add them, onions and spices to the boiling broth with the pork knuckle after removing the foam. Cover and simmer for 2 hours.

   Required ingredients:

   • Onion: 1 piece
   • Bay leaf: 3 pieces
   • Carnation: 5 piece
   • Allspice peas: 1 teaspoon
   • Caraway: 1 teaspoon
   • Pork knuckle: 1 piece

6. Remove the boiled knuckle from the pot and dry it.

7. Mix mustard with honey and 2 tablespoons of beer broth.

   Required ingredients:

   • Mustard: 2 tablespoons
   • Honey: 2 tablespoons
   • Dark beer: 2 l

8. Salt and pepper the knuckle.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

9. Coat with mustard glaze and send to the oven preheated to 180 degrees.

10. Bake for 30-40 minutes, periodically brushing the meat with glaze. Serve.