Smoked pork knuckle roasted in dark beer

Tip: tap a step to mark it as done.

1. Simmer the pork knuckle

   Place the pork knuckle in a pot, cover with water, and add the black peppercorns, allspice berries, bay leaves, and whole onion. Simmer for about 2 hours, until tender.

2. Prepare the seasoning mixture

   While the pork knuckle simmers, mix a little beer with a drop of oil, sweet paprika, Vegeta, caraway seeds, and crushed garlic.

3. Roast

   Transfer the cooked pork knuckle to a baking dish or roasting pan. If desired, score the skin to help it cook through. Coat the pork knuckle with the prepared mixture, then pour beer and a little of the cooking water into the pan. Roast in an oven preheated to 190 °C (375 °F) for about 1 hour, until the skin is nicely browned and crisp, basting with the pan juices as it roasts.

Tip: Save the water used to cook the pork knuckle—it makes a good base for split pea or bean soup. The smoked meat makes it salty, so wait until the end to salt the soup.

This recipe was translated from the Slovak original: Pečené údené koleno na tmavom pive