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Main dishes

Honey-mustard pork knuckle with garlic

Name: Honey-mustard pork knuckle with garlic
Yield: 4 servings
Cuisine: Slovak
Ingredients: 800–1000 g Pork knuckle (hock); 5–6 Garlic cloves; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Honey; 1 tbsp Mayonnaise; 1 tsp Mustard

Garlic-studded pork knuckle with a honey, mustard, and mayonnaise marinade, slow-roasted at 160–170°C (325–340°F) for 2–2.5 hours. Serves 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 10 min
Cook time: 2 hr – 2 hr 30 min
Temperature: 160–170 °C (325–340 °F)
Servings: 4 servings
Difficulty: Medium
Cuisine: Slovak

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Honey-mustard pork knuckle is roasted low and slow until the meat is tender and the skin is browned. Garlic cloves are tucked into deep cuts in the skin, and the knuckle is coated with a marinade of honey, mustard, mayonnaise, salt, and pepper. Ideally, let it marinate overnight. It roasts for 2 to 2.5 hours at 160–170°C (325–340°F) and serves four.

Ingredients

4 servings

Pork knuckle (hock) 800–1000 g
Garlic cloves 5–6
Salt 1 tsp
Black pepper 1 tsp
Honey 1 tsp
Mayonnaise 1 tbsp
Mustard 1 tsp

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Instructions

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Clean the pork knuckle and pat dry with a paper towel. Make deep cuts in the skin and tuck the garlic cloves into them.
Let the meat marinate, preferably overnight.
Transfer the knuckle to a baking sheet or roasting pan and roast at 160–170°C (325–340°F) for 2 to 2.5 hours.
Turn off the oven and leave the meat in the warm oven for another 30 minutes to finish cooking. Then serve.

Tip: Rub the honey, mustard, and mayonnaise marinade into the cuts with the garlic, too. Honey burns easily during a long roast, so cover the knuckle with aluminum foil if the skin darkens too soon.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 476 kcal
Protein: 43 g
Carbohydrates: 4.2 g
of which sugars: 1.5 g
Fat: 31 g
of which saturates: 9.7 g
Fiber: 0.3 g
Salt: 2.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bravčové koleno v medovo-horčicovej marináde s cesnakom