Pork Knuckle Roasted in Dark Beer
Pork knuckle roasted in dark beer is a hearty Czech meal for the whole family. We first marinate the meat in garlic and oil, then roast it slowly, basting it with beer and stock. The skin is scored so the fat can run out, and it roasts until the meat comes away from the bone beautifully. The hind knuckle is the best choice, and the result is well worth the time.
Method
01.
Peel the garlic, crush it and mix it with the oil. You can also add grilling seasoning without salt. The knuckle can be marinated in this mixture for 2–3 days. Salt the knuckle before roasting.
02.
Peel and chop the onions. Put the knuckle on a roasting tin, add the onions and roast it almost dry for about 20 minutes in a fully preheated oven so that the meat seals.
03.
Then lower the temperature and roast the knuckle until tender. During roasting, baste it and top it up with dark beer and stock made from water and the stock cube.
04.
After about 1 hour of roasting, score the skin so that the fat runs out. Continue roasting at about 200 °C until the fat is rendered and the meat comes away from the bone. Keep basting with the pan juices, topping up the beer and stock, and turning the knuckle.
05.
Roasting can take up to 4 hours depending on the size of the knuckle, but the result is worth it.
06.
You can serve the beer-roasted knuckle as vepřo, knedlo, zelo (pork, dumplings and cabbage), or simply with bread, vegetables, mustard and horseradish to taste. If any pan juices are left over, spread them on bread with onion – it is delicious.
