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!
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!
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.
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!
Crispy Beer Roasted Pork Knuckle
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
- Throw the onion and garlic into the base of a heavy based pan, I prefer a cast iron skillet.
- Stand the pork knuckle on the onions with "foot" end pointing upwards.
- Pour over the beer and then season the pork with the salt, pepper and caraway seeds then tuck in the bay leaves.
- Place in a pre-heated oven at 180°C and roast for 3.5 hours.
- 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.
- Cook on low for 45 minutes.
- After the pork has been cooking for 3.5 hours turn up the heat to 220°C and roast for a further 30 minutes.
- Remove some of the onions and liquid from the cooking pan and blitz to form a gravy and serve.