Pork knuckle baked in light beer
6 servings
270 minutes
Pork knuckle baked in light beer is a dish with a deep history closely tied to Russian cuisine and the tradition of meat preparation. Beer gives the meat a special tenderness, revealing its rich flavor, while aromatic spices, honey, and mustard create an appetizing caramelized crust. This dish is perfect for a cozy family dinner or festive gathering. It features a rich taste with subtle notes of hops, sweetness, and spices, while garlic adds zest. It pairs wonderfully with stewed cabbage, mashed potatoes, or fresh bread. Baking in the oven completes the process by giving the knuckle a golden hue and a tender texture that literally melts in your mouth.
1
Mix 1 liter of beer with oregano, cumin, and coriander in a bowl.
- Lager (pale beer): 1 l
- Oregano: 0.5 teaspoon
- Caraway: 1 teaspoon
- Coriander seeds: 1 teaspoon
2
Place the pork knuckle in this mixture and cover with a weight.
- Pork knuckle (ham hock): 1.5 kg
3
Marinate the knuckle in the refrigerator for 12 hours.
4
Place the pot with the marinated pork knuckle on low heat.
5
Cook the pork knuckle for three hours on low heat, adding water as needed to ensure the knuckle is always slightly covered with liquid.
- Lager (pale beer): 1 l
6
Peel the garlic and cut it into 3-4 cloves.
- Garlic: 6 cloves
7
Make 15 cuts in the knuckle, insert garlic slices into the cuts, and brush the knuckle with mustard and honey.
- Garlic: 6 cloves
- Honey: 2 tablespoons
- Mustard: 1 tablespoon
8
Baking in the oven: preheat to 150 degrees, place the knuckle in a baking dish, pour with marinade.
- Lager (pale beer): 1 l
9
Bake the knuckle for 1.5 hours.
- Salt: 2 teaspoons
- Ground black pepper: to taste
