Pork knuckle in beer with boiled potatoes
8 servings
210 minutes
Pork knuckle in beer with boiled potatoes is one of the main dishes of traditional Czech cuisine, rich in flavor and aromas. The history of this dish traces back to ancient beer taverns where meat was stewed in a hoppy drink, giving it a rich, deep taste. Marinated in dark beer, the knuckle becomes incredibly tender, and the roasting process with mustard enhances its spicy aroma. The garnish of tender potatoes soaked in broth complements the meat, creating a harmony of flavors. This hearty, aromatic dish is perfect for cozy gatherings and pairs wonderfully with a glass of good Czech beer.
1
Wash the shanks, clean the skin (do not cut it off).
2
Marinate the shanks in a large pot with beer, salt, and adjika in advance (I leave it in a cold place for a day).
- Dark beer (stout/porter): 1 l
- Salt: to taste
- Adjika: 1 tablespoon
3
Add water to the marinade (to cover the hocks), onion, garlic, and simmer on medium heat for 2.5 hours.
- Onion: 1 head
- Garlic: 1 clove
4
Let it cool without removing from the broth, so it retains its juice during further cooking.
5
Take the shanks out of the marinade and place them on a baking sheet, brush with mustard. (Do not discard the marinade).
- Mustard: 2 tablespoons
6
Boil the peeled potatoes in the marinade until half-cooked and then place them on a baking sheet.
- Potato: 8 pieces
7
Bake in the oven at 200 degrees, frequently basting with the remaining broth.
- Pork knuckle (ham hock): 2 pieces
8
Serve with greens and mustard.
- Fresh herbs: to taste
- Mustard: 2 tablespoons
