Roasted Pork Knuckle with Beer Gravy

As an avid food enthusiast, I am constantly on the lookout for new and exciting recipes to try in my kitchen. Recently, I came across a tantalizing recipe for pork knuckles that piqued my interest. Without hesitation, I gathered all the necessary ingredients and embarked on a culinary adventure that would leave me with a mouthwatering dish.

Roasted Pork Knuckle with Beer Gravy Recipe


  • 4 pork knuckles (about 4 kg).
  • salt and black pepper.
  • rosemary and sage.
  • frying oil 3-4 tbsp.
  • onion 350 grams.
  • garlic 15 grams.
  • sweet pepper powder 2 tsp.
  • mustard 1 tsp.
  • olive oil 2 tbsp.
  • light beer 500 milliliters.


  1. To begin this epicurean journey, I acquired four succulent pork knuckles, totaling approximately 4 kilograms in weight. The key to infusing these meaty delights with flavor was a combination of salt, black pepper, rosemary, and sage. I generously seasoned the pork knuckles with this aromatic blend, ensuring that each nook and cranny was coated with the tantalizing mixture.
  2. After the seasoning process, I carefully wrapped the pork knuckles in foil and placed them in the refrigerator. I allowed them to marinate for a minimum of two hours, allowing the flavors to meld together and penetrate the meat thoroughly. For those seeking an even more intense taste, refrigerating them overnight is highly recommended.
  3. When it was time to commence the cooking process, I heated a generous amount of frying oil in a pan over high heat. With great anticipation, I gently placed each pork knuckle into the sizzling oil, searing them on each side for approximately two to three minutes. This step not only added a beautiful golden crust to the exterior but also sealed it in succulent juices, guaranteeing tender and moist meat.
  4. As the intoxicating aroma filled my kitchen, I sautéed 350 grams of onions and 15 grams of garlic in the residual oil. This step added a delightful depth of flavor to the dish. After two minutes of gentle frying, I incorporated two teaspoons of sweet pepper powder, half a teaspoon of black pepper, one teaspoon of mustard, and two tablespoons of olive oil into the pan. This combination of spices and condiments elevated the taste profile, ensuring a harmonious blend of flavors.
  5. To enhance the richness of the dish, I poured 500 milliliters of light beer into the pan. This addition not only added a subtle bitterness but also acted as a tenderizing agent, resulting in meat that falls effortlessly off the bone. To further enhance the aromatic notes, I nestled fresh sprigs of rosemary and sage amidst the pork knuckles, infusing their essence into the savory concoction.
  6. With great anticipation, I transferred the pan into a preheated oven set at 240-250°C. The pork knuckles were allowed to roast for approximately 50-60 minutes before being flipped to ensure even cooking. An additional 20-25 minutes in the oven resulted in a beautiful golden hue and a tantalizing aroma that permeated throughout my kitchen.
  7. One final flip was necessary to ensure an even crispness on all sides. After an additional 15-20 minutes at 240-250°C, I removed the delectable pork knuckles from the oven and allowed them to rest, covered loosely with aluminum foil, for eight to ten minutes. This resting period allowed the juices to redistribute, ensuring a moist and tender final product.
  8. While the pork knuckles rested, I turned my attention to preparing a delightful sauce to accompany the main attraction. Using the flavorful pan drippings as a base, I created a rich and savory sauce that complemented the pork knuckles perfectly. The combination of caramelized onions, fragrant garlic, and the residual spices created a sauce that was both velvety and packed with flavor.
  9. Finally, it was time to indulge in the fruits of my labor. I placed a generous portion of the succulent pork knuckle on a plate, drizzled it with the tantalizing sauce, and savored each bite. The first forkful revealed meat that was tender, juicy, and bursting with the flavors of rosemary, sage, and beer. The crispy exterior provided a delightful contrast to the melt-in-your-mouth interior, creating a symphony of textures.

Cooking pork knuckles was an absolute delight. From the initial seasoning to the final bite, every step was filled with anticipation and excitement. The combination of aromatic herbs, spices, and beer created a dish that was both robust and unforgettable. If you’re looking to embark on a culinary adventure that will leave your taste buds dancing, I highly recommend trying this recipe for yourself.

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About the Author: Rachel Michaels

A food photographer and travel blogger from New York City. Rachel's interest in cooking and travel began during her study abroad program in Italy, where she fell in love with Italian cuisine. She now captures the beauty of food and travels through her photography and blog posts.

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