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The recipe for pork knuckle, or as they say in the Czech Republic, "veprova knelna", involves stewing the meat in beer for quite a long time and then baking it in the oven. Czech pork knuckle is juicy and tender baked meat with a unique aroma, a subtle taste of spices and a golden crust made from honey-mustard glaze.

Step 1

Boil the knuckle. Place the pork knuckle in a large saucepan, add carrots, onions, garlic, bay leaf, allspice, black and chilli peppers, cloves and salt, pour beer over everything. The liquid should cover the meat halfway: if there is not enough beer, add water. Put the saucepan with the knuckle on low heat. Bring to a boil, skimming off the foam. Cover with a lid and cook on low heat for 1 hour. Then turn the knuckle over in the saucepan and leave to cook for another 1 hour.

Step 2

Prepare the glaze by mixing honey and mustard in a bowl.

Step 3

Prepare the knuckle for baking. Transfer the cooked knuckle from the saucepan to a baking dish. Pour some broth from the saucepan onto the bottom of the dish. Brush the top of the knuckle with honey-mustard glaze.

Step 4

Bake the knuckle. Preheat the oven to 180 degrees. Place the pan with the pork knuckle in it and bake for 1 hour until golden brown. Check the meat periodically to make sure it doesn’t burn. Brush the top with honey-mustard glaze twice during baking. Remove the finished pork knuckle from the oven and transfer it from the pan to a large flat dish.