How to Make the Perfect Pork Knuckle with Beer Gravy

pork knuckle

🥗Healthier: pork shoulder

💰Cheaper: chicken leg

Pork shoulder is leaner, while chicken leg is more economical.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: broth

Non-alcoholic beer retains flavor without alcohol, broth is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, margarine is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter, while bouillon cubes reduce costs.

Preheat the oven to 350°F (180°C).

Make holes in the skin of the pork knuckle with a sharp knife.

Make small incisions into the meat and insert pieces of garlic.

Brush the pork knuckle with white vinegar.

Add olive oil and a rub made of salt, pepper, fennel seeds, and juniper berries.

Insert meat needles into the lower part of the knuckle and skin to prevent it from creeping up while roasting.

Remove the pork knuckle and mix chopped carrots, celery, and onions in the roasting pan.

Pour German dark beer over the vegetables and add bay leaves and chicken stock.

Place the rack back in the roasting pan and prepare aluminum foil to support the knuckle.

Slow roast the pork knuckle in the oven for about 2 hours and 10 minutes.

Strain the broth from the roasting pan and reduce it in a saucepan.

Mix cornstarch and water in a jar, shake it, and add it to the reduced broth to thicken.

Let the pork knuckle rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens