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Czech style pork knuckle

Czech style pork knuckle

Ingredients

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

Czech style pork knuckle

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

Czech style pork knuckle

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

Step 3

Czech style pork knuckle

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

Czech style pork knuckle

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.