Grilled pork knuckle for a beer party

Description

There is quite a lot of fuss with the pork knuckle. So it is reasonable to cook two shank at once, fry one immediately, and cool the second, wrap tightly in film and freeze until the next time.

Cooking

Step 1

First, the pork knuckle needs to be cooked. For the broth, pour 3 liters of water into a large saucepan, put crushed garlic, cinnamon, bay leaf and peppercorns. Bring to a boil, add the salt, then gently submerge the shank, pour over the beer. Bring to a boil, reduce heat to low and simmer covered for 1.5 hours.

Step 2

Remove the finished shank from the broth (it will no longer be needed), grease with vegetable oil.

Step 3

For the sauce, grate the cheddar. Mix cream with cheese, mustard, paprika and salt. Pour in beer and place over medium heat. Heat, stirring, until the mixture is completely homogeneous. Remove from fire.

Step 4

Kindle the coals in a barbecue or barbecue - they should burn out and be covered with gray ash. Rake the coals to the edges, put the shank in the center. Fry for about 30 minutes, turning in a barbecue under the lid every 10 minutes, on the grill - every 2 minutes.

Step 5

Put the shank on a dish and cover with foil. Leave to "rest" for 10 minutes. Then slice and serve with sauce and pickles.