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Luxembourgish Pork Knuckle
Schank
A hearty and flavorful Luxembourgish take on the classic pork knuckle, slow-cooked until tender and then roasted to crispy perfection. This dish is often served with a rich gravy and traditional accompaniments.
🧂 Ainekset
- 2 kg Pork knuckles(about 1kg each, skin on)
- 2 large Onions(quartered)
- 2 medium Carrots(roughly chopped)
- 2 Celery stalks(roughly chopped)
- 4 Garlic cloves(smashed)
- 2 Bay leaves
- 3 Thyme sprigs
- 1 tbsp Black peppercorns
- 2 tbsp Salt
- 1.5 l Water
- 250 ml Dark beer(for roasting)
- 2 tbsp Dijon mustard(for basting)
- 1 tbsp Honey(for basting)
👨🍳 Ohjeet
- 1
Preheat oven to 200°C (400°F). Pat the pork knuckles dry with paper towels. Score the skin deeply in a diamond pattern, being careful not to cut into the meat.
💡 Ammattilaisvinkit: Drying the skin is crucial for crispiness. - 2
In a large pot or Dutch oven, combine the pork knuckles, onions, carrots, celery, garlic, bay leaves, thyme, peppercorns, salt, and water. Add enough water to cover the knuckles.
- 3
Bring the water to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the pork is very tender.
💡 Ammattilaisvinkit: The meat should be falling off the bone. - 4
Carefully remove the pork knuckles from the pot and place them on a baking sheet, skin-side up. Discard the vegetables and herbs from the cooking liquid.
- 5
In a small bowl, whisk together the dark beer, Dijon mustard, and honey. Brush this mixture generously over the skin of the pork knuckles.
- 6
Roast in the preheated oven for 30-40 minutes, or until the skin is golden brown and crispy. Baste occasionally with the beer mixture.
💡 Ammattilaisvinkit: Keep an eye on it to prevent burning. - 7
While the knuckles are roasting, you can strain the cooking liquid, skim off any excess fat, and reduce it to make a gravy. Thicken with a cornstarch slurry if desired.
- 8
Serve the crispy pork knuckles hot with the gravy and traditional Luxembourgish sides like potato dumplings or sauerkraut.
💡 Ammattilaisvinkit
- ✓Ensure the skin is completely dry before roasting for maximum crispiness.
- ✓The longer you simmer the pork, the more tender it will become.
- ✓Adjust basting ingredients to your preference.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a splash of Riesling wine to the basting mixture.
- Serve with a side of Luxembourgish mustard.