Slow-Cooked Pork Knuckle with Beer and Honey Glaze

Ingredients

• 1 pork knuckle (about 2 kg / 4.4 lbs) 1 pork knuckle (about 2 kg / 4.4 lbs)
• 2 onions, roughly chopped 2 onions, roughly chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 500 ml (2 cups) beer 500 ml (2 cups) beer
• 60 ml (1/4 cup) honey 60 ml (1/4 cup) honey
• 30 ml (2 tablespoons) vegetable oil 30 ml (2 tablespoons) vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large bowl, combine the chopped onions, minced garlic, bay leaves, caraway seeds, paprika, salt, and black pepper.
3. 3.
   Rub the mixture all over the pork knuckle, ensuring it is evenly coated.
4. 4.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
5. 5.
   Add the pork knuckle and sear it on all sides until golden brown.
6. 6.
   Pour in the beer and honey, and bring it to a simmer.
7. 7.
   Cover the pot with a lid and transfer it to the preheated oven.
8. 8.
   Slow-cook the pork knuckle for about 3-4 hours, or until the meat is tender and easily pulls away from the bone.
9. 9.
   Every hour, baste the pork knuckle with the cooking liquid to keep it moist and flavorful.
10. 10.
    Once cooked, remove the pot from the oven and let the pork knuckle rest for a few minutes before serving.
11. 11.
    Serve the honey-glazed beer-braised pork knuckle with your favorite side dishes.

Treat your ingredients with care...

• Pork knuckle — Make sure to choose a pork knuckle with a good amount of meat and fat for the best flavor and texture.
• Beer — Opt for a flavorful beer, such as a lager or ale, to enhance the taste of the dish.
• Honey — Use high-quality honey to achieve a rich and sweet glaze.

Tips & Tricks

• For an extra crispy exterior, you can broil the pork knuckle for a few minutes after it has finished slow-cooking.
• Serve the dish with traditional Polish sides like sauerkraut, mashed potatoes, or pickles for an authentic experience.
• If you prefer a sweeter glaze, you can increase the amount of honey in the recipe.
• Leftovers can be used to make delicious sandwiches or added to soups and stews for added flavor.
• Adjust the cooking time based on the size of the pork knuckle to ensure it is cooked thoroughly.

Serving advice

Serve the honey-glazed beer-braised pork knuckle as the centerpiece of a hearty meal. Slice the meat and drizzle it with the cooking liquid for added flavor. Garnish with fresh herbs, such as parsley or thyme, for a pop of color.

Presentation advice

Present the honey-glazed beer-braised pork knuckle on a large platter, showcasing its golden-brown exterior. Surround it with colorful side dishes and garnish with fresh herbs for an appetizing and visually appealing presentation.