BEER-BRAISED PORK KNUCKLES
Pork shank with beer is a rich and tasty second dish widespread especially in the countries of Northern Europe
It is a poor cut of meat and therefore very cheap but no less tasty than other cuts considered more noble.
It is very simple to prepare but for its success it takes long marinating and cooking times which allow the connective tissue, of which the shin is rich, to soften.
Today’s recipe calls for a prolonged marinating of the pork shank in beer and many spices, rosemary, thyme, nutmeg, which gives the meat flavor, aroma and a slight bitter aftertaste that pleasantly contrasts with the sweetness of the fat of the meat.
You can use a lager beer or, if you prefer a stronger and more intense flavor, a Belgian beer, remembering to choose one that tends to be slightly bitter.
This type of recipe is ideal to prepare during the colder season sprinkled with the cooking juices and accompanied by baked potatoes or sauerkraut.
A slightly unusual rustic dish that will leave your guests speechless!
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Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time25 Minutes
- Cooking time3 Hours 30 Minutes
- Serving3-4 PORTIONS
Choose the beer well: in general it is recommended to use light and sweet beer, otherwise it is too bitter when cooking.
You can also cook braised pork knuckle in beer just on the stove or in the slow cooker.
If cooking on the stove the flame must be very low. You need to cook with the lid on for about 3.5 hours.
To use the slow cooker, set to low and cook for 6.5 hours.
Cooking times may vary depending on the weight of the shank.
You can keep beer braised pork knuckle in the fridge for up to 3 days