Entree: Slovakia – Northern Culinary Region – Pečené Bravčové Koleno (Crisp-roasted pork knuckle slow-roasted until tender with crackling, traditionally served with mustard, horseradish, and sauerkraut)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Additional 1 hr

Total 4 hrs 5 min

Ingredients

- 1 pork knuckle (ham hock), approx. 3 lb (1.4 kg), skin on
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) coarse salt, plus more for finishing
- 1 tsp (2 g) caraway seeds
- 6 cloves garlic, about 18 g, lightly crushed
- 1 large onion, about 8 oz (225 g), quartered
- 2 medium carrots, about 8 oz (225 g), halved
- 2 bay leaves
- 12 oz (355 ml) pale lager beer or 2 cups (480 ml) water for braising
- 1 tbsp (15 ml) honey (optional, to help browning)
- Freshly ground black pepper to taste
- 1/2 cup (120 g) prepared mustard for serving
- 1/2 cup (120 g) prepared horseradish or to taste for serving
- 2 cups (480 g) sauerkraut, warmed, for serving
- Chopped fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 325°F (160°C). Rinse and pat the pork knuckle dry. Using a sharp knife, score the skin in a crosshatch pattern, taking care not to cut into the meat.
2. Rub the skin and scored surface with 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 g) coarse salt, then press caraway seeds and crushed garlic into and around the knuckle. Let rest uncovered in the refrigerator for at least 1 hour or overnight for better crackling.
3. Place onion, carrots, and bay leaves in a roasting pan large enough for the knuckle. Nestle the knuckle on top of the vegetables, skin side up. Pour beer or water into the pan until it comes about 1 in (2.5 cm) up the side of the knuckle (do not submerge the skin).
4. Cover the pan tightly with foil and roast in the preheated oven for 2 to 2.5 hours, or until the meat is very tender and near falling off the bone.
5. Increase oven temperature to 450°F (230°C). Remove foil, brush the skin lightly with honey if using, and roast uncovered 15–25 minutes more, watching carefully, until the skin is blistered and crisped into crackling.
6. Remove from oven and let rest 10 minutes. Transfer knuckle to a cutting board and carve or pull meat from the bone. Serve with warmed sauerkraut, mustard, and horseradish, garnished with chopped parsley.