Crispy Beer Roasted Pork Knuckle Recipe
Popular across all of central Europe, my version of beer-roasted crispy pork knuckle has definite Hungarian leanings and features dark beer and caraway seeds.
Servings 4 Servings
Calories 786kcal
Ingredients
- 1.2 kg Pork Knuckle 2½ lb
- 375 ml Dark Beer 1½ Cups
- 3 Medium Onions 450g
- 6 Cloves Garlic
- 1 teaspoon Caraway Seeds
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 Bay Leaves
Instructions
- Peel the onion and cut it into 1cm (½") thick half-moons.
- Throw the onion, garlic and bay leaves into the base of a roasting pan or tin.
- Stand the knuckle on the onions with the "foot" end pointing upwards.
- Pour over the beer, season the pork with salt, pepper, and caraway seeds.Place in a pre-heated oven at 180°C or 350°F and roast for 3½ hours. Keep an eye on the pan if it looks to be running "dry", pour in a little more beer.
- After the pork has been cooking for 3½ hours, remove the onions and liquid from the cooking pan and blitz to form a gravy, adding more stock as required to let down the gravy.
- Turn up the heat to 220°C or 450°C and return the roast for a further 30 minutes. Alternatively, if you have a fan-assisted oven, increase the heat to 200°C or 400°F for 30 minutes. If you are using a fan-assisted oven, keep an eye on the pork as the crisping time varies greatly!
- Finally, reheat the gravy to serve.
Video
Nutrition
Serving: 1 | Calories: 786kcal | Carbohydrates: 12g | Protein: 80g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 25g | Cholesterol: 273mg | Sodium: 831mg | Fiber: 2g | Sugar: 4g
