Baked pork knee (baked pork knuckle)
2 servings
120 minutes
Roasted pork knuckle is a traditional dish of European cuisine, especially popular in the Czech Republic and Germany. The roasted pork hock acquires a crispy caramelized crust thanks to the combination of honey and soy sauce, while the beer marinade gives it incredible juiciness and rich flavor. Spices like ginger, garlic, and bay leaves fill the meat with aromas, making it rich and spicy. This dish is perfect for festive dinners or cozy family lunches, especially when served with sauerkraut and potato sides. It is served with a thick dark beer that enhances the depth of flavor. Roasted knuckle is a symbol of hearty hospitality that brings together loved ones and friends at the table.
1
Wash the pork knuckle, preferably the front leg, dry it with a towel, make diagonal cuts on the skin in a cross pattern, rub with salt and pepper, add chopped onion, and pour beer over it. Leave to marinate for 2-4 hours.
- Pork knuckle (ham hock): 1 piece
- Beer: 1 l
- Onion: 2 heads
- Salt: to taste
- Black peppercorns: to taste
2
Remove from marinade, rinse lightly, and boil for 1 hour.
3
Season the boiled knuckle with pepper, salt, and ginger to taste, stuff it with garlic, and place it in a preheated oven for 40-45 minutes at 180-190 degrees.
- Salt: to taste
- Black peppercorns: to taste
- Ginger: 15 g
- Garlic: 1 head
4
After 45 minutes, take the pork knuckle out of the oven, brush it with a mixture of soy sauce and honey, and put it back in the oven for 15-20 minutes to form a crust.
- Soy sauce: 50 ml
- Honey: 2 tablespoons
