Pork knuckle that literally melts in your mouth can be prepared using a two-step recipe shared by Styler editor Anastasia Ostapova. The essence of the method is that the meat is first simmered slowly for almost three hours in a mixture of dark beer and bread kvass with vegetables and orange, and then baked in the oven under a thick sauce until a golden crust forms. You should allow about 3.5–4 hours for the entire recipe, with most of that time spent letting the meat simmer on its own, so you don't need to stand constantly by the stove.
Preparing the Meat and Vegetables
Before cooking, it is important to check the skin of the knuckle for any leftover bristles. There is no need to wash raw pork before cooking: according to a warning from the United States Department of Agriculture (USDA), water splashes can spread bacteria onto kitchen surfaces. Carrots are peeled and cut into large chunks, onions are cut into quarters, and the orange is thoroughly washed and sliced with the peel on. The vegetables should not be cut small, as they will cook for a long time along with the meat. The orange in the recipe gives a light citrus aroma that pairs wonderfully with pork.
Simmering in Beer and Kvass
The prepared knuckles are placed in a large pot and covered with a mixture of dark beer and bread kvass. Carrots, onions, orange, garlic, bay leaf, peppercorns, and salt are added to the same pot. The liquid should almost completely cover the meat; if there isn't enough beer and kvass, a little water can be added—the amount depends on the size of the pot. After boiling, the heat is reduced to a minimum, the pot is covered with a lid, and the knuckle is simmered for three hours at a gentle simmer, periodically checking the liquid level and carefully turning the meat. Strong boiling must be avoided so that the meat does not fall apart right in the pot. Doneness is checked with a knife or fork: if the meat is easily pierced and begins to separate from the bone, it is tender enough.
Sauce and Baking for a Crust
While the knuckles cool slightly, the baking sauce is prepared: honey, yellow mustard, soy sauce, sweet paprika, and minced garlic are mixed in a bowl. The sauce should be thick enough to stay on the surface of the meat. Thanks to the honey, a shiny, golden crust forms during baking, while the mustard and garlic provide a rich flavor. Carefully removed from the pot, the knuckles are transferred to a baking dish—this must be done gently so the tender meat doesn't fall apart—and generously brushed with sauce on all sides. The dish is placed in an oven preheated to 200 degrees Celsius for 20–30 minutes using the top-and-bottom heating mode. The meat is already cooked, so the main task at this stage is to get a crust; you can brush the meat with sauce again during baking. The honey in the sauce can caramelize quickly, so if the crust darkens too fast, loosely cover the knuckle with foil.
Serving and Important Caveats
The finished knuckle is covered with a shiny, dark golden crust while remaining juicy inside; the meat turns out so tender that it easily separates from the bone and can be eaten even with a fork, without a knife. It is best to serve the dish hot, accompanied by mashed potatoes, braised cabbage, pickled cucumbers, or a vegetable salad. It is also worth noting that the recipe contains mustard and soy, and the beer, kvass, and soy sauce may contain gluten, so you should check the packaging labels if necessary.
