Pork Knuckle Marinated in Dark Beer, 'Vepřo knedlo'
Main Dishes • Czech
Description
Pork knuckle marinated in dark beer, 'Vepřo knedlo'.
Ingredients
- Garlic 7-8 cloves
- Dark Ale 0 qt
- Ginger 0 oz
- Quince 1 piece
- Soy Sauce 3 tablespoons
- Honey 2 tablespoons
- Dijon Mustard 2 tablespoons
- Marjoram a pinch
- Basil to taste
- Oregano a pinch
- Thyme to taste
Step-by-Step Guide
Step 1
Marinate the pork knuckle. Traditional 'Vepřo knedlo' should be marinated only in dark beer. Calculate the amount based on the size of the knuckle and the container you will use for marinating. For a knuckle weighing 1 kilogram, you will need 1-1.5 liters of beer.
Step 2
Additionally, you will need the following ingredients: – ginger root – a piece 4-5 cm; – quince 2-3 pieces; – garlic – 7-9 cloves; – dried herbs: marjoram, basil, oregano, thyme; – black and red ground pepper; – ground coriander and nutmeg; – bay leaf; – salt.
Step 3
Thoroughly rinse the knuckle to remove bone fragments. If necessary, scrub the skin with a stiff brush until it turns light yellow. Peel and slice the ginger root and quince (after removing the core) into rounds and thin wedges.
Step 4
Peel the garlic, cut each clove in half, and slightly crush them with the flat side of a knife. In a separate small bowl, mix coriander, nutmeg, dried herbs, spices, salt, and pepper. Use the sharp end of a knife to make deep cuts in the meat and fill each cut with the spice mixture and a piece of crushed garlic.
Step 5
Rub the remaining spices over the surface of the knuckle, lightly moistening it with beer. Place pieces of ginger and quince at the bottom of the pot or bowl where the knuckle will be marinated. Lay the knuckle in the pot and surround it with the remaining ginger and quince. Add the bay leaf. Pour beer over the meat and let it marinate on the bottom shelf of the refrigerator for one day.
Step 6
Prepare the pork knuckle: take the pot with the knuckle out of the refrigerator and set it to boil. When the liquid in the pot comes to a boil, reduce the heat and cook the meat for 2.5 hours. Using a cooking fork and knife, remove the knuckle, let it cool, and dry it with paper towels. Mix: – soy sauce – 3 tablespoons; – mustard – 2 tablespoons; – honey – 2 tablespoons.
Step 7
Brush the knuckle with the resulting mixture. Place it on a baking sheet and put it in an oven preheated to 200°C (392°F). Bake the knuckle for about 30-40 minutes until a beautiful golden crust forms. Remove the finished knuckle from the oven, cover it with foil, and let it rest for 10-15 minutes; otherwise, all the juices will run out when you cut it, and the meat will be dry. Serve the knuckle with baked potatoes, fresh, pickled, or salted vegetables, and sauerkraut.
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