Entree: Czechia – Central Culinary Region – Pečené vepřové koleno (Roast pork knuckle braised in beer then roasted until the skin is crisp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 10 min

Total 3 hrs 30 min

Ingredients

1 whole bone-in pork knuckle, 1.4 kg gross; estimated 700 g cooked edible meat and skin (yield assumption: approximately 50% of gross weight)
Kosher salt, 30 ml (2 tbsp; approximately 18 g, brand-dependent)
Caraway seeds, 6 g (15 ml; 1 tbsp)
Black peppercorns, 7 g (15 ml; 1 tbsp)
Garlic, 18 g (6 cloves), smashed
Onions, 280 g (2 medium), quartered
Bay leaves, 1 g (2 leaves)
Czech-style lager, 355 ml (12 fl oz; approximately 355 g) (estimated edible portion: 355 g)
Low-sodium chicken stock, 480 ml (2 cups; approximately 480 g)
Vegetable oil, 30 ml (2 tbsp; approximately 28 g), divided between rubbing and glazing
Honey, 15 ml (1 tbsp; approximately 21 g)
Apple cider vinegar, 15 ml (1 tbsp; approximately 15 g)
Smoked paprika, 2 g (5 ml; 1 tsp)
4 sprigs fresh thyme or 1 tsp (1 g) dried thyme (estimate: Fresh thyme selected from the stated fresh-or-dried options; 4 g is an estimate for four sprigs.)
Prepared mustard, 60 g (4 tbsp), for serving
Prepared horseradish, 115 g (4 oz), for serving
Fresh parsley, approximately 5 g, for garnish (optional) (estimated edible portion: 5 g)

Instructions

1. 1. Heat the oven to 165°C. Pat the pork knuckle dry and score the skin in a crosshatch pattern without cutting into the meat.
2. 2. Rub the knuckle with the kosher salt, caraway seeds, and half of the vegetable oil. Place it in a Dutch oven or roasting pan.
3. 3. Add the onions, garlic, bay leaves, peppercorns, thyme, lager, and chicken stock. The liquid should reach about halfway up the knuckle; add water if needed to reach that level.
4. 4. Cover tightly and braise for 2 to 2½ hours, until the meat is very tender and nearly falling from the bone.
5. 5. Uncover the pan and raise the oven temperature to 220°C. Mix the honey and apple cider vinegar, brush the mixture and remaining oil over the skin, then sprinkle the smoked paprika over it.
6. 6. Roast uncovered for 20–30 minutes, basting once, until the skin is deeply browned and crisp. Watch closely to prevent burning and rotate the pan if needed.
7. 7. Transfer the knuckle to a board and rest for 10 minutes. If desired, skim the braising liquid and reduce it in a saucepan over medium heat to serve as gravy.
8. 8. Carve and serve the knuckle hot with the prepared mustard and horseradish. Garnish with parsley if desired; dumplings, rye bread, or sauerkraut may be served alongside.