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Beer Roasted Spicy Pork Knuckle

Beer Roasted Spicy Pork Knuckle

    

Fabulous and really tasty roasted knuckle. Served with bread, sour cucumber, chili peppers, mustard or horseradish.

Cook

No. of servings

6

Ready in

Difficulty

medium

 

 

garlic4cloves4cloves
ground black pepper1tsp1teaspoon
ground red hot paprika1tsp1teaspoon
ground red paprika2tsp2teaspoon
honey 1tbsp1tablespoon
light beer1.3cup300milliliters
onion8.75oz250grams
pork knuckle3pcs3pieces
pork lard-
salt-
salt1tsp1teaspoon
water-

1. 

pork knuckle 3 pcs  water  salt

Wash three large front pork knuckles and, if needed, use a knife to remove remaining hair from the skin. Put the knuckles in cold water, add salt, bring to the boil and cook for about 2 hours. If you use a pressure cooker, cook the knuckles for 45-60 minutes.

2. 

Take the cooked knuckles out, allow them to cool and debone them.

3. 

honey  1 tbsp  light beer ¾ cup (200 ml)

Mix honey with beer.

4. 

ground black pepper 1 tsp  ground red hot paprika 1 tsp  ground red paprika 2 tsp  salt 1 tsp

Mix in spices and salt.

5. 

pork lard  onion 8.75 oz (250 g)

Peel onion, cut it into rounds, separate them and pour into the baking tin greased with lard.

6. 

garlic 4 cloves  light beer 6.75 tbsp (100 ml)

Place the knuckles on onion, brush them with garlic, pour in broth (300 ml) and pour them over with half of the marinade. Cover and roast in the oven at 430°F (220°C) for 20 minutes. Uncover, turn on the heat, pour the knuckles over with remaining marinade and roast again. After half an hour pour beer in and roast until done.

Bon appetit!

 

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