Roasted Pork Knuckle with Beer Gravy

Picture from Coles Publisher

Ingredients

Practice

step 1

Preheat oven to 350 ℉.

step 2

Rinse the pork knuckle under cold water and pat dry.

step 3

In a small bowl, combine the olive oil, salt, and pepper. Rub the mixture all over the pork knuckle.

step 4

Place the pork knuckle in a roasting pan.

step 5

Roast the pork knuckle for 2 hours, or until a meat thermometer inserted into the thickest part of the meat registers 160 ℉.

step 6

Remove the pork knuckle from the oven and let it rest for 10 mins.

step 7

While the pork knuckle is resting, make the gravy.

step 8

In a large saucepan, combine the onion, carrots, and celery. Cook over medium heat until softened, about 5 mins.

step 9

Add the beer and chicken broth to the saucepan. Bring to a boil, then reduce heat and simmer for 10 mins.

step 10

Whisk the cornstarch into the 1/4 cup cold water until smooth. Add to the saucepan and cook, stirring constantly, until the gravy thickens, about 2 mins.

step 11

Slice the pork knuckle and serve with the gravy.

1. To make sure the pork knuckle is cooked through, insert a meat thermometer into the thickest part of the meat. The internal temperature should be 160 degrees F (71 degrees C).
2. If the pork knuckle is browning too quickly, cover it with foil for the last 30 minutes of cooking.
3. You can use any type of beer you like for the gravy, but a dark beer will give the gravy a richer flavor.
4.Serve the pork knuckle with roasted vegetables or mashed potatoes.