Pork Knuckle in Beer

Dive into the comforting world of Eastern European flavors with this delectable Pork Knuckle in Beer recipe. This dish combines the rich, hearty taste of pork knuckle with the sweet and tangy notes of a honey-garlic sauce, all imbued with the deep flavors of dark beer. Perfect for a cozy dinner or a special occasion, this recipe is a treat that ensures a succulent and flavorful meal every time.

Ingredients

🥩 1 large pork knuckle, pre-boiled and salted
🍺 1 liter "ЛІДСКАЕ ПОРТЕР ЦЕМНАЕ" Lidskoe Porter Temnoe/Dark
🍅 100-150g "АВС КЕТЧУП для всей семьи томатный" ABC Ketchup for the Whole Family, tomato flavor
🍯 2 tablespoons natural honey
🧄 3 cloves garlic, minced
🧂 Salt used during boiling, quantity can vary

Instructions

1- Pre-Boil the Pork Knuckle:

• Begin by boiling the pork knuckle in a CALVE stainless steel pot filled with salted water for two hours.
• Ensure the meat is tender and infused with salt.

2- Prepare the Sauce:

• In a glass bowl, mix together 2 tablespoons of natural honey, 100-150g of ABC ketchup, and 3 minced garlic cloves.
• Melt the honey in a microwave if needed.

3- Prepare for Baking:

• Set the pre-boiled knuckle in a white, round, oven-safe baking dish.

4- Coat with Sauce:

• Generously apply the sauce over the knuckle using a silicone brush.
• Ensure a thorough coating.

5- Add the Beer:

• Pour 1 liter of Lidskoe Porter Temnoe dark beer into the dish.
• Ensure the knuckle is partially submerged.

6- Preheat the Oven:

• Set the electric oven to 190°C 375°F.

7- Initial Baking (Covered):

• Cover the dish with aluminum foil and place it in the preheated oven.
• Bake until the flavors start melding; usually 20-30 minutes.

8- Uncover and Baste:

• Remove the foil and baste the knuckle with the beer-ketchup mixture using a ladle.

9- Continue Baking (Uncovered):

• Return the dish to the oven uncovered.
• Baste again if necessary.
• Bake until the knuckle gains a golden-brown crust, about another 20-30 minutes.

10- Rest and Serve:

• Once cooked, let the knuckle rest to allow the juices to redistribute.
• Slice and serve with your choice of sides.

Prep Time: 5-10 minutes (sauce and assembly)
Cook Time: Approximately 2 hours and 30 minutes (2 hours for boiling, 30 minutes baking)
Total Time: About 3 hours
Servings: Not specified
Equipment: CALVE pot, electric stove, glass bowl, silicone brush, electric oven, glass baking dish, aluminum foil, microwave oven, ladle, metal tongs

Cooking Tips:

• Pre-boiling the knuckle softens the meat, ensuring it absorbs flavors during baking.
• Regular basting helps maintain moisture and builds a flavorful crust.
• Serve with traditional accompaniments like sauerkraut, mustard, or potatoes for an authentic experience.

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Pork Knuckle in Beer