Czech Pork Knuckle Recipe

Want to know how to make Czech pork knuckle? Try this recipe! This crispy pork knuckle you may have tasted in one of Prague's restaurants. An iconic Czech dish that goes perfectly with a slice of fresh bread, pickles, mustard and horseradish. Washed down with a cold beer is a must!

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PRAGUE PORK KNUCKLE INGREDIENTS:
➜ 1 pork knuckle raw, with skin-on
➜ Marinating brine:
➜ 3.¾ 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

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The secret to this recipe? First marinating in brine with spices, then slowly roasting in the oven for a long time.
00:00 Introduction
00:25 Scoring the skin
01:32 Making the brine
02:55 Letting the knuckle marinate
04:09 Baking the knuckle in the oven
04:56 Serving

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