Pork knuckle in czech beer

6 servings
2 hours

How to bake a pork knuckle in a Czech beer? First of all, prepare all the necessary products that are indicated in the recipe. Scorch the knuckle to get rid of the remaining stubble. Wash the pork ham thoroughly. Wash onions, carrots, garlic, celery well. I usually do not peel vegetables, you can first peel onions, carrots and garlic cloves.

Send a pork knuckle to a large saucepan, add all the vegetables, peppercorns and bay leaves. If desired, at this stage you can add other roots and spices such as: leek onions, stems or parsley root, juniper berries and others.

Pour in dark beer, it should completely cover meat and vegetables. Place the pan on a high heat. After boiling, salt to taste (I needed about 1 tbsp. fine salt), remove the resulting foam, reduce the flame to the minimum and cook the knuckle under the closed cover for about one and a half to two hours.

And at this time, make a side dish of sauerkraut. If the cabbage is very sour, then tip it into a colander and rinse it under a stream of cold running water. Peel and cut the onions into half rings or a little smaller.

In a thick-bottomed frying pan, heat the vegetable oil. Send the onions to fry. Cook, stirring, until fried to the desired degree.

Squeeze the cabbage from excess moisture and send it to the fried onions. Stir, cook for a few minutes. Pour in the stock or regular water, add the spices (ground pepper, garlic and a pinch of sugar as needed), stir and cook under a closed lid over a moderate heat for 30 minutes. Sometimes open the lid, mix the cabbage. If you see no liquid left in the pan, add just a little boiling water and keep cooking.

Make the sauce. In a small container, mix honey, beer broth and grain mustard. At this stage, you can add some soy sauce.

Remove the boiled knuckle from the broth and cool slightly.

Coat well on all sides with sauce.

Put sauerkraut in an even layer of sauerkraut in a baking dish. For this recipe, I prefer to use the gooseneck, in which the dish is amazing.

Place a knuckle over the cabbage. Send to a preheated oven for 30-60 minutes. Set the temperature from 160 to 180 degrees, focus on the possibilities of your oven. I usually cover the gooseberry, languish at a low temperature in the oven for about half an hour, then remove the lid, slightly increase the temperature and leave until a ruddy, appetising crust appears.

In the process of baking, alternate the knuckle with beer broth and grease with the remaining sauce. Serve until cold.