Csülök Pékné Módra
A rustic and incredibly flavorful Hungarian dish, 'Csülök Pékné Módra' translates to 'Pork Knuckle Baker's Style'. It features a slow-roasted pork knuckle (csülök) cooked with potatoes, onions, and caraway seeds, resulting in incredibly tender meat and crispy skin, with the potatoes becoming infused with the rich pork drippings.
🧂 Ingredients
- 2 kg Pork knuckle (hock)(about 1kg each, skin on)
- 1 kg Large potatoes(peeled and cut into large chunks (about 4-5 cm))
- 3 Large onions(cut into thick wedges)
- 5 cloves Garlic(smashed)
- 3 tbsp Lard or vegetable oil
- 2 tbsp Hungarian sweet paprika
- 1 tsp Caraway seeds
- 2 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground, or to taste)
- 250 ml Water or beer(for the roasting pan)
👨‍🍳 Instructions
- 1
Preheat your oven to 160°C (320°F). Score the skin of the pork knuckles in a diamond pattern, being careful not to cut into the meat. This helps the skin to crisp up.
- 2
Rub the pork knuckles all over with salt, pepper, and paprika. Make sure to get the seasoning into the scored skin.
- 3
In a large, oven-safe pot or Dutch oven, heat the lard or oil over medium-high heat. Sear the pork knuckles on all sides until nicely browned. Remove the pork knuckles and set aside.
- 4
Add the onion wedges and smashed garlic to the same pot. Sauté for about 5 minutes until they start to soften.
- 5
Add the potato chunks and caraway seeds to the pot with the onions and garlic. Stir to coat them lightly in the rendered fat.
- 6
Place the seared pork knuckles on top of the vegetables in the pot. Pour the water or beer into the bottom of the pot (around the vegetables, not over the pork skin).
- 7
Cover the pot tightly with a lid or foil. Transfer to the preheated oven and roast for 2.5 hours.
- 8
After 2.5 hours, remove the lid or foil. Increase the oven temperature to 200°C (400°F). Continue roasting for another 30-40 minutes, or until the pork skin is crispy and golden brown, and the potatoes are tender and well-browned from the drippings.
- 9
Remove from oven. Let it rest for 10-15 minutes before serving. The meat should be fall-off-the-bone tender.
- 10
Serve the pork knuckle with the roasted potatoes and onions directly from the pot.
đź’ˇ Pro Tips
- âś“Ensure the pork skin is very dry before scoring and seasoning for maximum crispiness.
- âś“If the skin isn't crisping up enough in the last stage, you can briefly place it under the broiler, watching carefully to prevent burning.
- âś“This dish is best served with a side of pickled vegetables or a fresh salad to cut through the richness.
🔄 Variations
- Add a few bay leaves to the roasting pot for added aroma.
- For a richer flavor, you can rub a little mustard onto the pork knuckle before seasoning.
- Some recipes include a splash of red wine in the roasting liquid for added depth.