Crispy Pork Knuckle (Czech Veprove Koleno)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
6 hrs
-
Additional Time
3 d
-
Total Time
3 d 6 hrs 15 mins
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Servings
2 people
-
Calories
1702 kcal
-
Course
Main Course
-
Cuisine
Czech
Crispy Pork Knuckle (Czech Veprove Koleno)
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Roasted pork knuckle is a classic pub dish in Prague, featuring crispy skin and succulent meat. This recipe will show you how to make this delicious delicacy at home!
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Ingredients
- 1 pork knuckle raw, with skin-on, about 3-4 pounds (1.5-2 kg)
Marinating brine:
- 3 ¾ quarts water
- ½ cup salt
- 2 Tablespoons granulated sugar
- 7 balls allspice
- 18 pieces peppercorns
- 4 bay leaves
- 6 cloves garlic peeled and crushed
For serving:
- fresh bread
- dill pickles
- yellow mustard Czech, Polish or German style
- horseradish
- Sauerkraut
- other pickled veggies
Instructions
- Clean 1 pork knuckle under running water. Using a sharp knife, score the skin all around, cutting it into strips about ½ inch (1.2 cm) apart.
- Make a brine by adding ½ cup salt and 2 Tablespoons granulated sugar to cold 3 ¾ quarts water, then stirring well to create a salty solution.
- Brine the knuckle by placing it flesh side down in a pot. Pour the brine over the meat until fully submerged. Add 18 pieces peppercorns, 7 balls allspice, 4 bay leaves, and roughly crushed 6 cloves garlic. Stir briefly.
- Marinate the knuckle in the fridge for three to four days, checking it daily to ensure all parts are submerged in the brine.
- Roast the marinated knuckle: Pour a cup of hot water into a baking dish. Remove the knuckle from the brine and place it meat-side down in the dish. Preheat the oven to 250 °F and bake for 5½ hours, checking occasionally and adding more water if necessary.
- Create a crispy crust by increasing the oven temperature to 450 °F and baking until the skin turns golden brown and crispy blisters form. If your oven has a grill function, turn it on for the last few minutes, but keep a close watch to prevent burning, as it can happen quickly at this high heat.
Notes
- SERVING:
- STORAGE:
- One pork knuckle makes 3-6 portions.
- SERVING: For a better visual effect, serve the roasted knuckle on a round wooden board with a fork stuck into it. Accompany it with fresh bread, pickles, horseradish, mustard, and pickled sauerkraut.
- Art of eating: While eating, use a knife to cut off individual bites of the pork roast, dip them in the condiment, and enjoy their great taste! Wash down with a well-chilled beer.
- STORAGE: Cover the cooled meat with foil and place it in the fridge for up to three days. I do not recommend freezing the meat, as it contains a high-fat percentage.
Nutrition Information
Show Details
Calories
1702kcal
(85%)
Carbohydrates
24g
(8%)
Protein
117g
(234%)
Fat
150g
(231%)
Saturated Fat
60g
(300%)
Polyunsaturated Fat
11g
Monounsaturated Fat
67g
Trans Fat
0.3g
Cholesterol
456mg
(152%)
Sodium
28767mg
(1199%)
Potassium
86mg
(2%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
32IU
(1%)
Vitamin C
6mg
(7%)
Calcium
135mg
(14%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 1702 kcal
% Daily Value*
| Calories | 1702kcal | 85% |
| Carbohydrates | 24g | 8% |
| Protein | 117g | 234% |
| Fat | 150g | 231% |
| Saturated Fat | 60g | 300% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 67g | 335% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 456mg | 152% |
| Sodium | 28767mg | 1199% |
| Potassium | 86mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 135mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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