Braised Pork Knuckle in Beer

1. 1 Pork knucklepack 1.2 kg ≈ $4.00 210 g
2. 2 Lager beerpack 500 ml ≈ $2.00 108 ml
3. 3 Onions≈ $1.60 per kg 48 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Cumin 1 g
6. 6 Bay leaves to taste
7. 7 Honey 7 g
8. 8 Mustard 6 g
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the pork¹ knuckle, season generously with salt and pepper, then place it in a pot with onions³, garlic⁴, caraway seeds, and a bay leaf.

2. Pour in beer and water until the liquid almost covers the meat. Bring to a boil, then skim off any foam.

3. Simmer covered on low heat for 2 hours, until the meat pulls away from the bone tenderly.

4. Transfer the knuckle to a baking dish. Mix honey with mustard and 2 tablespoons of the braising liquid, then brush over the skin.

5. Roast at 410°F (210°C) for 35–40 minutes, basting with the juices every 10 minutes, until the skin is deep golden-brown.

6. Let it rest for 5 minutes before serving with braised cabbage or mashed potatoes.