Beer-roasted pork knuckle with onion

Pork knuckle becomes tender when slowly roasted in beer under a lid, then browns when uncovered at the end. Rub the meat with garlic and marjoram, set it on onions, add beer and roast until tender. Two medium knuckles make about four servings, depending on how much meat is on the bone.

Ingredients and choosing the meat

• 2 raw pork knuckles, about 800 g each
• 500 ml pale beer
• 2 onions
• 4 garlic cloves
• 1 tablespoon oil
• 2 teaspoons dried marjoram
• 1 teaspoon sweet paprika
• 1 teaspoon salt and pepper to taste
• 2 bay leaves and 3 allspice berries
• Water to top up the liquid in the dish

Choose raw knuckles of similar size so they cook at a similar rate. Cured or pre-cooked meat will differ in saltiness and cooking time. This recipe uses raw pork knuckle. Pale beer adds a malty flavour; its bitterness varies, so choose one with a mild profile.

Preparing the pork

Pat the meat dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat. Crush the garlic with the salt and mix with the oil, marjoram, paprika and pepper. Rub over the knuckles and into the cuts. Cover and refrigerate for at least 2 hours or overnight.

Peel the onions and cut into thick wedges. Place them in a covered ovenproof dish with the bay leaves and allspice, then set the knuckles on top. Pour the beer in at the edge so it does not wash the seasoning off the skin. The liquid should sit at the bottom rather than cover the meat.

Slow roasting step by step

1. Heat the oven to 160°C with top and bottom heat. Cover the dish and place it on the middle shelf.
2. Roast for about 2.5 to 3 hours. Check the liquid and baste the meat with the juices about every 45 minutes.
3. If much of the liquid evaporates, add a little hot water. Do not let the onions and spices burn on the bottom.
4. Check the meat near the bone: a fork should enter easily and the meat should be tender. Larger knuckles may need longer under the lid.
5. Remove the lid, raise the temperature to 210°C and roast for another 20 to 30 minutes, until the skin browns. Watch it, as timing varies by oven.
6. Remove the dish and rest the meat for about 10 minutes before portioning.

Do not judge by the colour of the skin alone. The meat near the bone must be thoroughly cooked and tender. If you have a thermometer, check the thickest part without touching the bone. Pork should reach at least 63°C and rest for 3 minutes, but knuckle usually needs longer cooking to soften its tissues.

Sauce and accompaniments

Transfer the onions and cooking liquid to a saucepan, removing the bay leaves and allspice. Skim off excess fat and heat the sauce. Mash the soft onions with a fork or blend them into the liquid. If the sauce is too strong, dilute it with water. Taste before adding salt, as the flavours concentrate during roasting.

Serve the pork with boiled potatoes and braised cabbage, or with horseradish or mustard. Young cabbage makes a vegetable side, while bigos is another cabbage dish for a separate meal.

Storage and reheating

Remove the meat from the bones and cool it and the sauce quickly. Refrigerate in a covered container and eat within 2 to 3 days. To reheat, add a few tablespoons of water or sauce and heat covered until the meat is hot in the centre. The skin may lose its crispness during storage.

FAQ

Does the pork knuckle need boiling first?

Not in this recipe. The raw meat becomes tender during the long roast in a covered dish with liquid. If the pieces are larger than those specified, check with a fork and cook longer if needed.

How do I brown the skin?

Remove the lid and raise the temperature towards the end. Keep the skin above the liquid and watch it during the final minutes, as the seasoning and surface can burn before the meat browns evenly.

Can I replace the beer?

Yes. Use a similar amount of stock or water, although the sauce will taste different. Adjust the salt to suit the liquid and monitor its level as you would with beer.