Pork knuckle cooked with spices and dark beer is the pride of Czech cuisine. The dish turns out to be very tasty, delicate and rich, and is great for a large company.
Pick your recipe
You will need
-
- pork knee;
- water - 1 cup;
- onions - 2 pieces;
- mustard - 50 grams;
- black pepper peas - 1 teaspoon;
- bay leaf - 3-4 pieces;
- ground black pepper - 1 pinch;
- ground sweet paprika - ½ teaspoon;
- caraway seeds - 1 teaspoon;
- vegetable oil - ½ cup;
- dark beer - 300 milliliters;
- garlic - 5 cloves.
Instruction manual
1
Wash the pork knee thoroughly, soak it in cold water for 1-2 hours and scrape it well. Using a sharp knife, cut the skin of the pork knee across the depth of about 2 centimeters.
2
Peas pepper, caraway seeds and garlic thoroughly mash, mix with salt, mustard, sweet paprika and thoroughly rub the knee with this mixture.
3
Put the knee in a greased form with vegetable oil, pour onion with chopped half rings, add ground pepper, bay leaf and a little caraway seeds. Fill everything with dark beer and tightly wrap the shape on top with foil.
4
Put the knee prepared for baking in a preheated oven to 180-200 degrees and bake for 1.5-2 hours.
5
After this time, gently open the foil and add some water if necessary.
6
When the meat becomes soft, remove the foil and leave the knee to bake until a crispy golden crust forms.
7
Put the finished knee on the dish, serve traditionally with mustard and grated horseradish.
8
There is another great way to cook a pork knee, which is very famous in Czech cuisine. Prepare a knee: wash, soak and scrape. Boil water, salt, put bay leaf, caraway seeds, black pepper (ground and peas) and a couple of onions in it. Dip the knee into the boiling broth and cook until fully cooked for about 1.5-2 hours. When the meat begins to lag behind the bone, very carefully lay the knee in a mold pre-lubricated with a mixture of mustard, 1 tablespoon of vegetable oil, sweet paprika, crushed garlic, caraway seeds and pepper and bake in a preheated oven to 180-200 degrees until golden brown.
9
Serve the finished dish with mustard, horseradish, hot peppers or sauerkraut.