Beer-Baked Pork Knuckle with Lemon

No one has ever gone hungry after tasting this dish! Pork knuckle baked in beer is always a beautiful presentation. Foamy alcohol makes meat more tender and tasty at the same time. The lemon, combined with the rest of the ingredients, adds a bright note to the flavor of the shank.
cook time: 20h
Nora Vaughn
Beer-Baked Pork Knuckle with Lemon

Nutrition Facts (per serving)

210
Calories
16g
Fat
5g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Garlic (head) 6 clove
Salt (taste) 2 tsp
Ground black pepper 1 tsp
Pork knuckle 1.2 kg
Lemons 0.5 pc
Soy sauce 4 tbsp
Beer 0.5 l
Ready mustard 2 tbsp

Recipe instructions

Step 1

Step 1
How to cook shank in beer? Prepare all the necessary ingredients. Since the skin in this dish is also edible, choose a shank with soft skin. It should be easily pierced with a knife. Take good quality soy sauce and beer so as not to spoil the taste of the meat. Use naturally fermented soy sauce. Beer — light or dark — take it at your discretion. Take a juicy lemon.

Step 2

Step 2
Start by preparing the shanks. It must be fresh. If you are using a frozen shank, defrost it properly. To do this, leave for 8-10 hours in the refrigerator, and then 2-3 hours at room temperature. Defrosting in water or the microwave will make the meat dry and the taste will be spoiled. Wash the shank well and soak it in water at room temperature for about 30 minutes.

Step 3

Step 3
How to marinate shanks in beer? Prepare the marinade. To do this, take a deep bowl with a volume of about a liter. Peel and rinse the garlic. Finely chop 2 cloves using a knife or any other method convenient for you. Leave the rest for now, they will come in handy later.

Step 4

Step 4
Add mustard, soy sauce, salt and pepper to the garlic. Stir until smooth.

Step 5

Step 5
Squeeze the juice of half a lemon into the marinade, add beer, and mix everything.

Step 6

Step 6
After soaking, wipe the shank with a towel and use a wide knife to carefully scrape off the top layer from the entire surface. Pay special attention to the skin.

Step 7

Step 7
Pour the marinade over the shank and keep it in it at room temperature for at least 6 hours. I usually put the shank in the evening and leave it overnight. Turn over periodically to ensure the meat is thoroughly coated.

Step 8

Step 8
Take the remaining garlic, cut each clove lengthwise into 2-3 pieces. With this cutting, it will be convenient to stuff the knuckle with it. Stuff the shank with garlic so that it is evenly saturated with the aroma of garlic. If you donʼt have a special scooping knife, you can use a knife with a long, sharp blade. Pierce the shank from the wide cut side along the bone and move the pieces of garlic deeper along the blade.

Step 9

Step 9
Place the shank in a baking sleeve and place on a baking sheet. To avoid an emergency when baking, pierce the sleeve with a needle in several places. This is done so that the steam formed in the first minutes of baking escapes and does not tear the sleeve. Place the shank in an oven preheated to 150 degrees so that the baking process does not turn into cooking. Bake on a shelf below average for 1.5-2 hours.

Additional rubrics

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