Pork Knuckle
3 servings
180 minutes
Pork Knuckle, serious food for serious people. Czech contribution to the "Golden Thousand". A million calories.
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.
- Pork knuckle (ham hock): 1 piece
- Dark beer (stout/porter): 2 l
3
Chop the celery coarsely.
- Celeriac: 200 g
4
Also chop the carrot.
- 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.
- Onion: 1 piece
- Bay leaf: 3 pieces
- Cloves: 5 piece
- Allspice berries (whole): 1 teaspoon
- Caraway: 1 teaspoon
- Pork knuckle (ham hock): 1 piece
6
Remove the boiled knuckle from the pot and dry it.
7
Mix mustard with honey and 2 tablespoons of beer broth.
- Mustard: 2 tablespoons
- Honey: 2 tablespoons
- Dark beer (stout/porter): 2 l
8
Salt and pepper the knuckle.
- 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.
