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 dish in Prague, featuring crispy skin and succulent meat. This recipe will show you how to make this delicious 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 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

Cups - Metric

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

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