Pork Knuckle with Beer Sauce

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This pork knuckle is crispy on the outside and tender and juicy on the inside. The beer sauce gives the dish a special savoury note, which is perfectly rounded off by the bitterness of the beer and the distinctive piney fragrance of the rosemary. This dish goes perfectly with hearty side dishes such as sauerkraut or red cabbage (if you have no problem digesting cruciferous vegetables), roasted potatoes, sourdough bread dumplings and is ideal for Oktoberfest, other festive occasions or a rustic Sunday lunch. . I used carrot, onion and fencel for the sauce, but you can use celery or leek too.

 

1x1.2 kg Pork knuckle 1 tsp Paprika powder 1/2-3/4 tsp Sea salt Freshly milled black pepper 2 tbsp Lard 1 Onion, roughly chopped 1 Large carrot, roughly chopped 1 Small fencel, roughly chopped 1 Garlic cloves, crushed 1 tsp Wholegrain mustard 300 ml Pilsner (I used Beck's) 500 ml Beef or chicken stock 2 Rosemary sprigs 1 tbsp Parsley, chopped

1. Preheat the oven to 180C/350F. Rub the pork knuckle with paprika powder, salt and pepper.
2. Heat the lard in a large pan and fry the pork knuckle on all sides until golden brown. Transfer the pork knuckle in an oven safe dish.
3. Add the onion, carrot, fencel and garlic into the same pan and fry briefly until they have taken on some colour.
4. Stir in the mustard and deglaze with beer and beef stock. Add the fresh rosemary sprigs. Pour the whole mixture over pork knuckle and bake in the middle of hot oven for about 2 to 2.5 hours, basting occasionally with the sauce.
5. Remove the pork knuckle and place in a bowl. Keep warm. Strain the sauce through a sieve into the pan. Cook the sauce until it has thickened.
6. Sprinkle the chopped parsley over the pork knuckle and serve with sauce.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com