Crispy Beer Roasted Pork Knuckle With Red Cabbage

>>>Crispy Beer Roasted Pork Knuckle With Red Cabbage
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Popular across all of central Europe my version of beer roasted pork knuckle has definite Hungarian leanings with dark beer and caraway seeds.

Popular across all of central Europe my version of beer roasted pork knuckle has definite Hungarian leanings with dark beer and caraway seeds.

Crispy Beer Roasted Pork Knuckle.

How about we kick off 2018 with something altogether fabulous and just a little but frugal. I don’t know about you but Christmas and New Year always leaves me broke.

This crispy beer roasted pork knuckle hits all the right fiscal measures… Not to mention that it is basically all of my favourite things.

Pork is hands down my favourite meat. Pork knuckle with a bit of care and attention, a bit like pork belly can be utterly spectacular.

This pork knuckle recipe is very homely and simple but it can be dressed up too. This ham hock salad is probably one of my personal favourites on my whole site! It also lends itself really well to Asian flavours as in this Chinese Black Bean Sauce braised Ham Hock.

As far as I am concerned it is a match for anything 3 or 4 times the price.

Now when I say a bit of care an attention I mean just that.

There are no mad chef skills involved here just a wee bit of time. Oh yeah, and changing the temperature on the oven a couple of times over 4 and a half hours…

So stupidly simple and a real winner, you will be fighting over the crispy skin on this beer roasted pork knuckle every single time!

Popular across all of central Europe my version of beer roasted pork knuckle has definite Hungarian leanings with dark beer and caraway seeds.

What is Pork Knuckle?

Pork knuckle also goes by the name, ham hock.

It is the bit of the leg that falls between the main ham joint and the pig’s trotter. Stop pulling a face, I can see you! Pigs trotters are responsible for the jelly in my pork pie.

Just like the trotter the pork knuckle is packed with tendon and ligament. Sounds tasty right? Well, it is these bits that break down under slow roasting or braising.

This creates an insanely juicy and sweet meat that never dries out.

Variants on this ham hock recipe are crazy popular all over this part of Europe. In Germany and Austria it is known as Schweinshaxe and here in Hungary, it would be sörben sült csülök.

I have not been into a single old fashioned Hungarian restaurant in my nigh on 10 years here that does not have a version of this on the menu.

Rightly so it is spectacularly good and a cut of meat that is often overlooked!

Popular across all of central Europe my version of beer roasted pork knuckle has definite Hungarian leanings with dark beer and caraway seeds.

Cooking With Cheaper Cuts of Meat.

My site is not a frugal cooking site. It is a place for me to share the food that I love.

It just so happens that often the cuts of meat I love the most cost pennies. Yes, they take longer to cook but they taste divine.

As a general rule cheaper cuts of meat come from the areas of the animal that do more work.  So, for instance, the leg, shoulder and even the belly are muscles in constant use.

This develops flavour but also makes the muscle tougher. As a result, cheaper cuts of meat often require longer slower cooking.

As an example, this pork knuckle recipe slowly roasts for 3.5 hours or this pork belly recipe roasts for 3 hours.

You can hurry this up by cooking in a pressure cooker.

I cook this beef Osso Bucco recipe, which is from the shin of beef in a pressure cooker in a shade over an hour. Or this pressed pork belly in a pressure cooker in just over an hour.

Quite often in life, you get what you pay for… However, when it comes to buying meat I wholeheartedly believe the very best cuts are the cheapest!

Popular across all of central Europe my version of beer roasted pork knuckle has definite Hungarian leanings with dark beer and caraway seeds.
Popular across all of central Europe my version of beer roasted pork knuckle has definite Hungarian leanings with dark beer and caraway seeds.
5 from 5 votes
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Crispy Beer Roasted Pork Knuckle

Popular across all of central Europe my version of beer roasted pork knuckle has definite Hungarian leanings with dark beer and caraway seeds.

Course Main Course
Cuisine Hungarian
Keyword Beer Roasted Pork Knuckle Recipe, Crispy Pork Kunckle Recipe, Pork Recipes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 2
Calories 1108 kcal
Author Brian Jones

Ingredients

For the Beer Roasted Pork Knuckle:

  • 1.5 Kg Pork Knuckle
  • 300 ml Dark Beer
  • 350 g Onion Cut into half moons
  • 6 Cloves Garlic
  • 1 Tsp Caraway Seeds
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 2 Bay Leaves

For the Red Cabbage:

  • 400 g Red Cabbage Finely shredded
  • 25 g Sugar
  • 35 ml Red Wine Vinegar
  • 100 ml Water
  • 1 Stick Cinnamon
  • 3 Star Anise

Instructions

  1. Throw the onion and garlic into the base of a heavy based pan, I prefer a cast iron skillet.

  2. Stand the pork knuckle on the onions with "foot" end pointing upwards.

  3. Pour over the beer and then season the pork with the salt, pepper and caraway seeds then tuck in the bay leaves.

  4. Place in a pre-heated oven at 180°C and roast for 3.5 hours.

  5. About 45 minutes before the meat is due to come out of the oven add all of the ingredients for the red cabbage into a pan and cover with a lid.

  6. Cook on low for 45 minutes.

  7. After the pork has been cooking for 3.5 hours turn up the heat to 220°C and roast for a further 30 minutes.

  8. Remove some of the onions and liquid from the cooking pan and blitz to form a gravy and serve.

Recipe Notes

I like to serve with boiled potatoes along side the cabbage!

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Popular across all of central Europe my version of beer roasted pork knuckle has definite Hungarian leanings with dark beer and caraway seeds.
2018-09-24T06:16:08+00:00

9 Comments

  1. Dannii January 2, 2018 at 2:39 pm - Reply

    Oh my husband would love this. I am a big fan of anything that involves red cabbage as well.

  2. Amy | The Cook Report January 2, 2018 at 1:59 pm - Reply

    This looks like my ideal comfort food!!

  3. Helene January 2, 2018 at 1:07 pm - Reply

    What a wonderful marriage of flavors you got here Brian! I love pork with cabbage and red cabbage makes it all the more special during the cold winter months. The most essential spice that I can see here is caraway seeds. I know it must be sooo good! that’s comfort food in my book. 🙂

    • Brian Jones January 4, 2018 at 3:29 pm - Reply

      Thanks Helene it really is a taste of right here right now 😀

  4. Nicola @ Happy Healthy Motivated January 2, 2018 at 11:03 am - Reply

    I had pork knuckle for the first time ever last autumn in Poland, but I never looked anything as incredible as yours!

    • Brian Jones January 4, 2018 at 3:28 pm - Reply

      Thanks Nicola, presentation is not always a priority out here in Eastern Europe sadly 😉

  5. Natalie January 2, 2018 at 7:11 am - Reply

    Delicious!

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