Beer Roasted Pork Knuckles
The Meatmen
October 16, 2014
Oktoberfest is coming up again everyone! Time to take another look at a favourite we all love… Beer Roasted Pork Knuckles! The steps are simple, but it might take a bit of time to make. Fret not however, as patience pays off for you and your mates! We added potatoes and apples to roast with the pork, and pour in a good amount of dark beer for that taste we love.
When paired with sauerkraut, this makes a lovely dish to feast with your beers. Cheers!
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Ingredients
Adjust Servings
| 2Pork Knuckles (1kg each) | |
| 1tsp salt | |
| 1tsp black pepper | |
| 15juniper berries | |
| 1tsp fennel seeds | |
| 3 onions | |
| 6 potatoes | |
| 4 apples | |
| 2cup dark beer | |
| 2cup water |
Directions
1.
Peel and slice 3 onions.
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2.
Lay them on a roasting tin.
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3.
Season 2 pork knuckles with 1 tsp salt and 1 tsp black pepper.
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4.
Place pork knuckles on top of onions.
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5.
Sprinkle 15 juniper berries (cracked and chopped) over pork knuckles.
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6.
Grate 2 cloves of garlic and sprinkle 1 tsp fennel seeds over pork knuckles.
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7.
Pour half a cup of dark beer over pork knuckles.
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8.
Roast in 220°C oven for 30 mins.
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9.
Peel 6 potatoes and cut them into halves.
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10.
Quarter and core 4 green apples.
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11.
Remove roasting tin from oven and add potatoes and apples.
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12.
Add another half cup of dark beer.
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13.
Baste the knuckles with beer.
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14.
Back to the oven at 160°C for an hour.
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15.
After an hour, add more beer and baste the pork knuckles.
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16.
Roast for another hour, add beer and baste again.
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17.
For the last 30 mins, crank up the oven to 220°C.
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18.
Remove pork knuckles and potato from roasting tin.
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19.
On a stove, deglaze the tin with 400ml of hot water.
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20.
Serve with sauerkraut and gravy.
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