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Pork knuckle

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Ingredients

Adjust Servings:
1 pork knuckle
3 l dark beer
4 onion
1 carrot
5 cloves of garlic
4 bay leaf
1 orange
1 chili pepper
7 black pepper peas
a few sprigs of parsley
2 tablespoons of honey
2 teaspoons of dijon mustard

Nutritional information

306 g
Protein
180 g
Fat
59 g
Carbs
1758
Calories

Pork knuckle

very tender and flavorful

Features:
  • Oven
Cuisine:
  • 5 hours
  • Serves 2
  • Medium

Ingredients

  • 1 pork knuckle
  • 3 l dark beer
  • 4 onion
  • 1 carrot
  • 5 cloves of garlic
  • 4 bay leaf
  • 1 orange
  • 1 chili pepper
  • 7 black pepper peas
  • a few sprigs of parsley
  • 2 tablespoons of honey
  • 2 teaspoons of dijon mustard

Directions

This dish of pork knuckle in honey-mustard sauce is wonderful for the Christmas holiday table, and can be an excellent appetizer for a good company of friends. The shank according to this recipe turns out to be unusually tender and aromatic, the sweetish taste of the sauce adds individual notes of piquancy to the dish.

To prepare this dish I use a culinary torch, if you don’t have a torch you can skip this step.

Steps

1
Done
3 hours

cooking pork knuckle in beer

1. We burn the pork knuckle a little with a culinary gas burner this will add a spicy, campfire flavor to the dish.
2. Wash the onion and cut it into 2 parts.
3. Peel the carrots and cut them into 4 parts.
4. Burn the carrots and onions with a cooking torch, thereby adding additional flavor to our dish.
5. Place the pork knuckle in a large saucepan (capacity 6-7 liters), fill with dark beer. The beer should completely cover our pork knuckle so that it cooks evenly.
6. Place onion, carrots, bay leaf, parsley, black pepper, garlic, chopped chili pepper and the peel of one orange into the pan with the shank.
7. Cover our pork knuckle with a lid and cook over medium heat for 3 hours.
2
Done
1 hour 30 min.

roasting pork knuckle in the oven

1. Mix honey, juice of half an orange and mustard. mix thoroughly until smooth.
2. Cover a baking sheet with parchment paper, remove the pork knuckle from the pan, and place it on the baking sheet.
3. Coat the pork knuckle with honey-orange sauce and bake in oven at 320°F (160°C) for 1.5 hours. If you see that the pork knuckle is burning too much, you can put baking foil on top without completely wrapping it.
4. Before serving, directly in the oven in the last minutes of cooking, brush the pork knuckle with sauce.
5. Serve the knuckle hot; the traditional side dish for pork knuckle is sour (sauerkraut) cabbage.

Bon appetit!

Chef Hanna

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