Beer-Roasted Pork Knuckle | Tender and Crispy
(0)
170 min
Masterpiece
Sezamo
O rețetă tradițională românească desăvârșită: ciolan suculent și aromat, copt lent pe pat de legume cu bere blondă și cimbru, până când șoriciul devine rumen și crocant, iar carnea se desprinde ușor de pe os.
Preparation method
Ingredient preparation
Preheat the oven to 170°C. Peel the onion, carrots, and garlic cloves. Cut the onion into quarters and slice the carrots into thick rounds or thick batons.
Score the pork skin in a diamond pattern or parallel strips, being careful not to cut deep into the meat. In a small bowl, mix the sunflower oil with sweet paprika, dried thyme, salt, and ground black pepper, then rub the pork knuckle thoroughly on all sides with this aromatic marinade.
Roasting
Place the chopped vegetables (the onion, carrots, and lightly crushed garlic cloves) and the bay leaves at the bottom of a deep baking dish or cast-iron pot. Place the seasoned pork knuckle on top of the bed of vegetables.
Chef's tip
For exceptionally crispy crackling, pat the pork knuckle very dry with paper towels before scoring it. During the last 10 minutes of baking, you can turn on the oven's grill or fan-assisted setting.
The juices remaining in the pan can be strained and reduced over medium heat for a few minutes for an intense flavor, rich with aromas of beer and roasted vegetables.
25 min
Under an hour
