Pork knuckle in dark beer
Description
I'll tell you how to properly prepare pork knuckle in beer! The key to this dish is not to forget to baste the knuckle with beer (beer sauce) while it's in the oven. That way it will turn out aromatic and very delicious.
Instructions
- 1
Step 1
1. Rinse the pork knuckle under running water, place it in a pot, and completely cover with water. Peel the onion and add it to the pot. Peel the carrot and cut it into large pieces, then add it to the pot as well. Add bay leaf, pepper, and salt. Bring the water to a boil, skim off the foam with a skimmer, and simmer for about two hours over low heat with the lid slightly ajar. Remove the pot from the heat and let the knuckle cool down right in the broth.
- 2
Step 2
2. Take a saucepan and mix mustard, honey, and beer in it. Place over heat, stirring. The sauce can be made spicy or sweet to taste.
- 3
Step 3
3. Next, transfer the knuckle into a baking dish (heatproof), pour the beer sauce over it, sprinkle with caraway seeds on top, and place it in a preheated oven (190 degrees Celsius) to bake. Roast the knuckle until a brown crust forms. Every ten to fifteen minutes, baste the knuckle with the sauce.
- 4
Step 4
4. Place the cooked knuckle on a plate and slice it. Serve with grated horseradish or spicy mustard.