Picture from Coles Publisher
Roasted Pork Knuckle with Beer Gravy is a classic dish that is perfect for a special occasion or a casual meal with friends. The pork knuckle is slow-roasted until it is fall-off-the-bone tender, and the beer gravy is rich and flavorful. The dish is typically served with roasted vegetables or mashed potatoes.
| Prep Time | Cook Time | Servings |
| 15 mins | 2h 20mins | 4 |
Ingredients
- 1 (3-4 pound) pork knuckle, skin on
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 (12 ounce) bottle dark beer
- 1 cup chicken broth
- 1 tbsp cornstarch
- 1/4 cup cold water
Practice
step 1Preheat oven to 350 ℉.
step 2Rinse the pork knuckle under cold water and pat dry.
step 3In a small bowl, combine the olive oil, salt, and pepper. Rub the mixture all over the pork knuckle.
step 4Place the pork knuckle in a roasting pan.
step 5Roast the pork knuckle for 2 hours, or until a meat thermometer inserted into the thickest part of the meat registers 160 ℉.
step 6Remove the pork knuckle from the oven and let it rest for 10 mins.
step 7While the pork knuckle is resting, make the gravy.
step 8In a large saucepan, combine the onion, carrots, and celery. Cook over medium heat until softened, about 5 mins.
step 9Add the beer and chicken broth to the saucepan. Bring to a boil, then reduce heat and simmer for 10 mins.
step 10Whisk 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 11Slice the pork knuckle and serve with the gravy.
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.
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