Pork Knuckle with Dark Beer
Ingredients
- 600 gPork hock (with rind)
- 1,000 mlBrown beer (strong)
- 4 pcOnion (roughly diced)
- 4 pcCarrot (thickly sliced)
- 200 gCeleriac (cubed)
- 6 pcGarlic (unpeeled)
- 2 tspCaraway seeds (whole)
- 2 pcThyme (fresh)
- 4 pcBay leaf (dried leaves)
- 2 tbspGray sea salt (for the crust)
- 4 tbspSunflower oil (for browning)
- 10 pcJuniper berries (lightly crushed)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in the oven to preserve the skin's crispiness.
