Popular across all of central Europe my version of beer roasted pork knuckle has definite Hungarian leanings with dark beer and caraway seeds.
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 so 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 and pork knuckle with a bit of care and attention, a bit like pork belly can be utterly spectacular and 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 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!
This dish is 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 and 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, often called the ham hock as well as the knuckle it is a gloriously flexible cut of meat, in fact I turned it into a rather fancy ham hock salad this past spring. Personally one of my favourite recipes that appears here on Krumpli!