Pork knuckle in dark beer | Ievgen Klopotenko 

I have traveled a lot in Germany and the Czech Republic and noticed that beer is especially revered in these countries. That's why I want to prepare one of the most popular beer dishes in the Czech Republic and Germany - pork knuckle in dark beer, that's how it tastes perfect. This is a simple recipe, because of the beer the meat will have a malty and slightly caramel taste, a beautiful golden crust. Marinade for the handle in beer is, in fact, beer, mustard and salt. The pork knuckle will be very tasty, the meat will turn out tender and will be easily separated from the bone.
Portions: 1 pc.
Preparation time: 2 hours
Cooking time: 1 hour
Ingredients for making knuckles in beer
1 pork knuckle (front leg)
500 ml of dark beer
400 g of mushrooms
2 st. l. mustard seeds
salt to taste
Step by step recipe for blue knuckle in dark beer
In a large saucepan, boil water and place the handle in it. Add salt and cook for 2 hours on low heat.
Carefully remove the pork knuckle from the pan and grease 2 tbsp. l. mustard seeds, salt to taste and add coriander seeds, if desired. Next, put the handle in the sleeve for baking and add 400 g of oyster mushrooms.
Pour 500 ml of dark beer into the sleeve and secure the edges. Preheat oven to 200 degrees.
Bake the pork knuckle at 200 degrees for 1 hour. If you want to get a crust, open the sleeve a little earlier. But open very carefully so as not to get burned.
It's easy to cook!
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⏱ Time Code:
0:00 - We prepare a knuckle in dark beer
1:14 - What to do if the handle is greasy
1:49 - Boil the pork knuckle
2:46 - How to make the skin of the handle golden
3:30 - What beer to choose for stewing meat
4:30 - Grease the handle with mustard
4:50 - Add mushrooms and beer
5:39 - Bake the knuckle in the oven
6:33 - Presentation of the finished dish
7:59 - Tasting mushrooms and knuckles
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