Pork Knuckle with Beer Sauce

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

Preheat the oven to 180C/350F. Rub the pork knuckle with paprika powder, salt and pepper.
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.
Add the onion, carrot, fencel and garlic into the same pan and fry briefly until they have taken on some colour.
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.
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.
Sprinkle the chopped parsley over the pork knuckle and serve with sauce.

19 comments:

DEZMOND 5/10/24 13:12: Nice dark grey plates! I cooked some millet today and bought some spinach for tomorrow and managed to find one of the last melons too.
Tom 5/10/24 13:50: ...years ago my mother would make this, but as fancy!
My name is Erika. 5/10/24 14:38: Finding pork knuckle is tricky here, but I actually had some awhile back and it was delicious. Nice recipe! Have a super day Angie.
eileeninmd 5/10/24 14:57: Hello,
Everything you share looks delicious! This recipe looks tasty.
Thanks for sharing! Have a great weekend.
Brian's Home Blog 5/10/24 15:25: I can almost tasty all those terrific flavors just reading the recipe!
Christine 5/10/24 15:35: Yummy!
Anonymous 5/10/24 16:26: Wow this sounds so good!! I will be trying this when the weather cools down
Anne in the kitchen
Granny Sue 5/10/24 17:45: Oh my, Angie, this sounds so delicious! I do love rosemary with almost any meat.
MELODY JACOB 5/10/24 20:53: The combination of crispy skin, tender meat, and flavorful beer sauce makes it a perfect dish for festive occasions like Oktoberfest or a cozy Sunday lunch. www.melodyjacob.com
Anonymous 5/10/24 21:38: This has to be my husband's favorite meal when we travel to Germany. Have pinned...thank you. Karen (Back Road Journal)
Cooking Julia 5/10/24 23:50: This pork looks very tender and juicy, a delight!
Citu 6/10/24 00:02: Se ve muy rico. Te mando un beso.
Margaret D 6/10/24 04:53: Be tasty Angie.
Anonymous 6/10/24 06:37: Sounds delicious Angie.
Tandy | Lavender and Lime https://tandysinclair.com
David M. Gascoigne, 6/10/24 13:13: Here it’s called a pork hock and it’s a specialty of a local German restaurant in the small town of Heidelberg, settled as you might imagine by German immigrants. I had it once; it was delicious but I think my arteries screamed for a week!
ellie 6/10/24 13:26: I grew up on a Hog Farm, but I never had pork knuckles. So interesting to see your recipe. Thanks so much!
Caitlin'nMegan 6/10/24 13:27: It looks so great! Such wonderful presentation💛
Raymund | angsarap.net 9/10/24 00:52: This is really nice! I would love to have one now
Diane 10/10/24 13:33: Pork knuckle is one of my favourite food, will certainly try this recipe thanks. Diane