Pork Knuckle with Dark Beer

A crackling, puffed skin hiding tender meat that falls off the bone. The dark beer cooking juices are reduced until syrupy, coating the meat perfectly.

• Prep time: 30 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 785
• Protein: 39 g
• Carbs: 33 g
• Fat: 49 g

Ingredients

• 600 g Pork hock ( with rind )
• 1000 ml Brown beer ( strong )
• 4 piece Onion ( roughly diced )
• 4 piece Carrot ( thickly sliced )
• 200 g Celeriac ( cubed )
• 6 piece Garlic ( unpeeled )
• 2 tsp Caraway seeds ( whole )
• 2 piece Thyme ( fresh )
• 4 piece Bay leaf ( dried leaves )
• 2 tbsp Gray sea salt ( for the crust )
• 4 tbsp Sunflower oil ( for browning )
• 10 piece Juniper berries ( lightly crushed )

Instructions

1. Preparing the rind

   Using a sharp knife, score the pork rind into diamonds without cutting into the meat. Rub vigorously with grey sea salt to ensure the seasoning penetrates the scores.

2. Coloring the garnish

   In a Dutch oven, heat the oil. Sear the onions, carrots, and celeriac until well browned. Add the unpeeled garlic cloves, juniper berries, and herbs.

3. Moistening and slow cooking

   Place the knuckles on the bed of vegetables. Pour in the brown beer and a little mineral water to reach halfway up. Bake at 160°C. Baste the meat every fifteen minutes with the cooking juices.

4. Crispy finish

   Increase the oven to 220°C or switch to grill mode. Let the rind puff up and become crispy under the high heat while the juice reduces and becomes glossy.

Chef's tips

• Never pour liquid over the rind, it must stay dry to become perfectly crispy.
• If the juices reduce too quickly, add a bit of mineral water to maintain the sauce base.
• The meat is ready when it pulls away from the central bone with no resistance.

Storage

Keeps for 3 days in the fridge. Reheat in the oven to preserve the skin's crispiness.