Czech Pork Knuckle Recipe

pork knuckle

🥗Healthier: pork shoulder

💰Cheaper: chicken leg

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

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: water

Non-alcoholic beer mimics flavor without alcohol.

sauerkraut

🥗Healthier: fresh cabbage

💰Cheaper: cabbage

Fresh cabbage can be fermented at home.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Clean the pork knuckle under running water. Score the skin all around, cutting it into strips about ½ inch apart.

Make a brine by adding 1/2 cup salt and 2 tablespoons granulated sugar to cold water, then stirring well to create a salty solution.

Brine the knuckle by placing it flesh side down in a pot. Pour the brine over the meat until fully submerged. Add peppercorns, allspice, bay leaves, and crushed garlic. Stir briefly.

Marinate the knuckle in the fridge for three to four days, checking daily to ensure all parts are submerged in the brine.

Roast the marinated knuckle: Pour a cup of hot water into a baking dish. Remove the knuckle from the brine and place it meat-side down in the dish. Preheat the oven to 250 °F and bake for 5½ hours, checking occasionally and adding more water if necessary.

Increase the oven temperature to 450 °F and bake until the skin turns golden brown and crispy blisters form. If your oven has a grill function, turn it on for the last few minutes.

Cooking Techniques

Equipment Needed

Spice Level: