Crispy Pork Knuckle (Czech Veprove Koleno)

Roasted pork knuckle served on a wooden plate with horseradish, mustard and dill pickles.

Crispy Pork Knuckle (Czech Veprove Koleno)

Roasted pork knuckle is a classic pub food in Prague, the capital of the Czech Republic. It has shiny and crispy skin on the outside and succulent meat on the inside. In this recipe, I will show you how to make this pork delicacy at home!

Course Main Course

Cuisine Czech

Keyword Pork Recipes

Prep Time 15

Cook Time 6

Marinating time 3

Total Time 3 6 15

Servings people

Calories 1702kcal

Author Petra Kupská

Ingredients

1 pork knuckle raw, with skin-on, about 3-4 pounds (1.5-2 kg)

Marinating brine:

3.3/4 quarts water (3.5 liters)
½ cup salt (5 ounces - 140 g)
2 Tablespoons granulated sugar (26 g)
7 balls allspice
18 pieces peppercorns
4 bay leaves
6 cloves garlic

For serving:

fresh bread
dill pickles
yellow mustard Czech, Polish or German style
horseradish
sauerkraut
other pickled veggies

Instructions

Clean the knuckle under running water. Take a sharp knife and score the skin all around. Continue to cut the skin in the shape of strips about ½ inch (1.2 cm) apart.
Make a brine: Add salt and sugar to the cold water, and stir well to create a salty solution.
Brine the knuckle: Place the pork knuckle in the pot, flesh side down, bone side up. Pour the brine over the meat so that it is completely submerged. Add the peppercorns, allspice, and bay leaves. Peel the garlic cloves and roughly crush them with a knife; there is no need to press them finely. Add the garlic to the brine as well. Stir briefly.
Marinating: Put the pot with the brined knuckle in the fridge and let it marinate for three to four days. Check every day. If part of the meat is not immersed, turn it over so that the brine soaks into all its areas.
Roast the brined knuckle: Pour a cup of clean, hot water into the baking dish. Remove the knuckle from the brine and place it meat-side down in the dish. Preheat the oven to 250°F/120°C and bake the pig knee for 5½ hours. Check occasionally and add a little more water if necessary.
Make a crispy crust: Increase the heat to 450°F/230°C and bake until the skin is golden brown. Crispy blisters will form on the surface. If your oven has a grill function, turn it on for the last few minutes. However, keep an eye on the roast so that the surface doesn't burn—in the hot oven, it goes quickly!

Notes

Makes 2 portions for two hungry people.
SERVING: If possible, serve it on a round wooden board and stick a fork into it for a better visual effect. Fresh bread, pickles, horseradish, mustard, and pickled sauerkraut go perfectly with the knuckle.
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