Crispy German Pork Knuckle with Beer Sauce

Ingredients

• 1 pork knuckle (about 2 kg / 4.4 lbs) 1 pork knuckle (about 2 kg / 4.4 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 500 ml (2 cups) dark beer 500 ml (2 cups) dark beer
• 500 ml (2 cups) chicken or vegetable broth 500 ml (2 cups) chicken or vegetable broth
• 2 tablespoons flour 2 tablespoons flour
• 1 tablespoon mustard 1 tablespoon mustard
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 600 kcal / 2510 KJ
• Fat (total, saturated): 40g, 12g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 50g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Score the skin of the pork knuckle in a crisscross pattern.
3. 3.
   Rub the pork knuckle with salt and pepper.
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.
   Remove the pork knuckle from the pot and set it aside.
7. 7.
   In the same pot, add the chopped onion and minced garlic. Sauté until golden brown.
8. 8.
   Add the flour and cook for a minute, stirring constantly.
9. 9.
   Slowly pour in the beer and broth, stirring to combine.
10. 10.
    Stir in the mustard and honey.
11. 11.
    Return the pork knuckle to the pot, ensuring it is partially submerged in the liquid.
12. 12.
    Cover the pot and transfer it to the preheated oven.
13. 13.
    Roast the pork knuckle for about 2.5 to 3 hours, or until the meat is tender and the skin is crispy.
14. 14.
    Remove the pork knuckle from the pot and let it rest for a few minutes before serving.
15. 15.
    Strain the sauce and serve it alongside the pork knuckle.

Treat your ingredients with care...

• Pork knuckle — Score the skin to allow it to crisp up during roasting.
• Dark beer — Choose a flavorful and malty beer to enhance the sauce's taste.
• Mustard — Use a good quality mustard to add a tangy kick to the dish.
• Honey — Opt for a mild and floral honey to balance the flavors.
• Onion — Chop the onion finely for a smooth sauce.

Tips & Tricks

• For an extra crispy skin, you can rub the pork knuckle with a mixture of salt and baking powder before roasting.
• Serve the dish with traditional German sides like sauerkraut, potato dumplings, or pretzels.
• If you prefer a thicker sauce, you can mix a little cornstarch with water and add it to the sauce while simmering.
• Leftover pork knuckle can be used in sandwiches or salads for a delicious next-day meal.
• Pair this dish with a cold German beer to complete the authentic experience.

Serving advice

Serve the Crispy German Pork Knuckle with the beer sauce poured over it. Garnish with fresh herbs like parsley or chives for a pop of color. Accompany it with traditional German sides and enjoy!

Presentation advice

Place the Crispy German Pork Knuckle on a large serving platter, showcasing its golden and crackling skin. Pour the beer sauce over it, allowing it to pool around the meat. Add a sprig of fresh herbs for an elegant touch.