Czech-Style Pork Knuckle Braised in Beer

Cooking method

1. Step 1:

   

   How do you make Czech-style pork knuckle braised in beer? First, gather all the ingredients listed in the recipe. Singe the knuckle to remove any remaining bristles, then wash the pork leg thoroughly. Wash the onion, carrot, garlic, and celery well. I usually leave the skins on the vegetables, but you can peel the onion, carrot, and garlic cloves first if you prefer.

2. Step 2:

   

   Put the pork knuckle in a large pot and add all the vegetables, peppercorns, and bay leaves. If you like, you can add other aromatics and spices at this point: leeks, parsley stems or root, juniper berries, and so on.

3. Step 3:

   

   Pour in the dark beer — it should completely cover the meat and vegetables. Set the pot over high heat. Once it boils, salt to taste (I needed about 1 tablespoon of fine salt), skim off the foam, reduce the heat to low, cover, and simmer the knuckle for about one and a half to two hours.

4. Step 4:

   

   Meanwhile, make the sauerkraut side. If the sauerkraut is very sour, drain it in a colander and rinse under cold running water. Peel the onion and cut it into half-rings or a little smaller.

5. Step 5:

   

   Heat the vegetable oil in a heavy-bottomed skillet. Add the onion and cook, stirring, until it reaches the color you like.

6. Step 6:

   

   Squeeze the excess liquid from the sauerkraut and add it to the fried onion. Cook, stirring, for a few minutes. Pour in the broth or plain water, add seasonings (ground pepper, garlic, and a pinch of sugar if needed), stir, cover, and cook over moderate heat for 30 minutes. Open the lid now and then to stir the cabbage. If the skillet looks dry, add a splash of boiling water and keep cooking.

7. Step 7:

   

   Make the glaze. In a small bowl, mix the honey, beer braising liquid, and whole-grain mustard. You can add a little soy sauce at this point.

8. Step 8:

   

   Lift the braised knuckle out of the liquid and let it cool slightly.

9. Step 9:

   

   Brush the glaze all over the knuckle, coating it well on every side.

10. Step 10:

    

    Spread the sauerkraut in an even layer in a baking dish. For this recipe I like to use a covered roaster (Dutch oven) — the dish comes out amazing in it.

11. Step 11:

    

    Set the knuckle on top of the cabbage and place it in a preheated oven for 30–60 minutes. Set the temperature between 325°F and 350°F (160–180°C), depending on what your oven does best. I usually keep the roaster covered and let it braise at a low temperature for about half an hour, then take off the lid, raise the heat a bit, and leave it until a golden, crisp crust forms.

12. Step 12:

    

    As it roasts, alternately baste the knuckle with the beer braising liquid and brush on the remaining glaze. Serve it hot.