Bavarian-Style Pork Knuckle in Beer

Traditional, very filling and incredibly tasty! If you love pork as much as I do, then be sure to try the Munich Bavarian style pork knuckle. The dish turns out to be original, unlike anything else, and is prepared from ordinary products. Perfect for a holiday or Sunday dinner.
cook time: 3h 20 min
Miles Denholm
Bavarian-Style Pork Knuckle in Beer

Nutrition Facts (per serving)

152
Calories
11g
Fat
4g
Carbs
8g
Protein

Ingredients (4 portions)

Knuckle:

Pork knuckle 2 kg
Beer 1 l
Onion 2 pc
Carrot 1 pc
Parsley to taste
Garlic 5 clove
Celery stalk 2 pc
Peppercorns to taste
Salt to taste
Honey 1 tbsp
Mustard 1 tsp

Cabbage:

Sauerkraut 1 kg
Apples 1 pc
Onion 1 pc
Champagne 100 ml
Vegetable oil 1 tbsp
Butter 2 tsp

Recipe instructions

Step 1

Step 1
How to make Bavarian pork knuckle? Prepare all the necessary products. You can use both dark and light beer for this recipe. Choose fresh, high-quality knuckle. If you bought frozen, defrost it in advance by placing it on the bottom shelf of the refrigerator. So, singe the knuckle if necessary, and then wash it thoroughly. Place pork feet in a large saucepan.

Step 2

Step 2
Pour beer into the pork. Add cold water until it completely covers the legs.

Step 3

Step 3
Peel carrots, garlic and onions. Rinse all vegetables, parsley and celery stalks well. Cut everything into portions and send to the legs. Add peppercorns. Place the pan over high heat.

Step 4

Step 4
When boiling, a thick foam forms. Remove it and salt the broth to taste.

Step 5

Step 5
Reduce the flame and cook the pork knuckle for about two hours over low heat. The water should not gurgle too much, this is important!

Step 6

Step 6
While the shank is cooking, take care of the cabbage. Rinse the cabbage in clean cold water and squeeze. Grate the apples on a coarse grater (remove the peel from the apples first, if desired). Peel the onions and garlic. I had small onions on hand, so I used 3 small onions.

Step 7

Step 7
Melt the butter in a high-rimmed frying pan and add a tablespoon of vegetable oil. Fry the onion until soft. Place cabbage, apples and finely grated garlic into the frying pan. Pour in champagne or white wine. Mix everything well and simmer under a closed lid over moderate heat until the cabbage is cooked. Finally, open the lid and evaporate the excess liquid. If your apples are not sweet and your cabbage is too sour, add a pinch of sugar.

Step 8

Step 8
Remove the cooked shank to a tray or flat plate.

Step 9

Step 9
Mix 50 ml in a deep small container. beer broth, 1 tbsp. without a slide of honey, 1 tsp. mustard and a pinch of salt. Coat the pork legs with the resulting marinade on all sides.

Step 10

Step 10
Place the cabbage in an even layer on a baking tray and place the knuckle on top. Place in a preheated oven at 200 degrees for 20-40 minutes. Baking time and temperature depend on the capabilities of your oven. If you are cooking shank for the first time, do not go far from the oven and periodically check to see if the meat is burning.

Step 11

Step 11
When a crispy crust appears on the pork legs, the dish is ready!

Additional rubrics

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