Entree: Czechia – Central Culinary Region – Pečené vepřové koleno (Roast pork knuckle braised in beer then roasted until the skin is crisp)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 10 min

Total 3 hrs 30 min

Ingredients

- 1 whole pork knuckle, bone-in, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) kosher salt
- 1 tbsp (15 ml) caraway seeds (approx. 6 g)
- 1 tbsp (15 ml) whole black peppercorns (approx. 7 g)
- 6 cloves (approx. 18 g) garlic, smashed
- 2 medium (approx. 10 oz / 280 g) onions, quartered
- 2 bay leaves (approx. 1 g)
- 12 fl oz (355 ml) Czech lager or mild beer
- 2 cups (480 ml) low-sodium chicken or beef stock
- 2 tbsp (30 ml) vegetable oil for rubbing
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) apple cider vinegar (15 ml)
- 1 tsp (5 ml) smoked paprika (approx. 2 g)
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 4 tbsp (60 g) prepared mustard, for serving
- 4 oz (115 g) prepared horseradish, for serving
- Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 325°F (165°C). Rinse the pork knuckle and pat dry. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the meat.
2. Rub the pork knuckle all over with kosher salt, caraway seeds, and 1 tbsp (15 ml) vegetable oil. Place in a large Dutch oven or roasting pan.
3. Add the quartered onions, smashed garlic, bay leaves, whole peppercorns, thyme, beer and stock to the pan. The liquid should come about halfway up the knuckle; add more stock or water if needed.
4. Cover the pan tightly and braise in the preheated oven for 2 to 2 1/2 hours, until the meat is very tender and nearly falling from the bone.
5. Remove the cover. Increase oven temperature to 425°F (220°C). Brush the skin with honey mixed with apple cider vinegar and the remaining 1 tbsp (15 ml) vegetable oil, and sprinkle smoked paprika over the skin.
6. Roast uncovered for 20–30 minutes, basting once, until the skin is deeply browned and crisp. Watch carefully to avoid burning; rotate pan if necessary for even browning.
7. Transfer the knuckle to a cutting board and rest 10 minutes. Skim and reduce the braising juices over medium heat on the stove to make a simple gravy if desired.
8. Carve the knuckle into portions and serve hot with mustard, horseradish, dumplings or rye bread and sauerkraut. Garnish with parsley.