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Czech style pork knuckle

Author
Cookinero 3 May 2025
9430
Czech style pork knuckle

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.

How to cook Czech style pork knuckle

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.

Czech style pork knuckle - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace beer with chicken or vegetable broth, or even water with a splash of vinegar for acidity. However, beer adds a unique flavor, so the taste may vary slightly.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at a low temperature to retain crispiness.
For a vegetarian version, try using a large portobello mushroom or seitan roast. Adjust cooking times as needed, as these cook quicker than pork.
Yes! The pork knuckle itself is low-carb. Just omit the honey in the glaze or use a sugar-free substitute like erythritol to reduce carbs further.
Baste the knuckle occasionally with the broth from the pan to keep it moist, and avoid overcooking. Using a meat thermometer (internal temp of 165°F) helps ensure perfect doneness.
Traditional sides include sauerkraut, potato dumplings, or roasted root vegetables. A fresh cucumber salad or crusty bread also pairs well.
Yes, wrap it tightly in foil or plastic, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven for best texture.
Use a deep roasting pan or Dutch oven instead. Alternatively, cut the knuckle into smaller portions before boiling, but extend the baking time slightly if needed.

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