Beer-Roasted Pork Knuckle Baked in the Oven
No one has ever stayed hungry after tasting this dish! Beer-roasted pork knuckle baked in the oven always looks impressive on the table. Beer makes the meat more tender and flavorful at the same time. Lemon, combined with the other ingredients, adds a bright note to the knuckle’s taste.
Updated : 10 March, 2026
Easy
More than 1 hour.
Ingredients
1.2 kilograms
Pork knuckle
2 tablespoon
Ready-made mustard
4 tablespoon
Soy sauce
0.5 liter
Beer
6
Garlic
0.5
Lemon
2 teaspoon
Salt
1 teaspoon
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook pork knuckle in beer? Prepare all the necessary ingredients. Since the skin is also meant to be eaten, choose a knuckle with soft skin - it should pierce easily with a knife. Use good-quality soy sauce and beer so you don’t spoil the meat’s flavor. Use naturally brewed soy sauce. Choose light or dark beer as you prefer. Pick a juicy lemon.
Step 2
Start by preparing the knuckle. It should be fresh. If you use a frozen knuckle, thaw it properly: leave it in the refrigerator for 8-10 hours, then 2-3 hours at room temperature. Thawing in water or a microwave will make the meat dry and ruin the flavor. Wash the knuckle well and soak it in room-temperature water for about 30 minutes.
Step 3
How do you marinate the knuckle in beer? Make the marinade. Take a deep bowl of about 1 liter (about 1 qt). Peel and rinse the garlic. Finely chop 2 cloves with a knife (or however you prefer). Leave the rest for later - you’ll need it.
Step 4
Add mustard, soy sauce, salt, and pepper to the garlic. Mix until smooth.
Step 5
Squeeze the juice of half a lemon into the marinade, add the beer, and mix well.
Step 6
After soaking, pat the knuckle dry with a towel and carefully scrape the top layer off the entire surface using a wide knife. Pay special attention to the skin.
Step 7
Pour the marinade over the knuckle and keep it at room temperature for at least 6 hours. I usually start in the evening and leave it overnight. Turn it occasionally so the meat absorbs the marinade evenly.
Step 8
Take the remaining garlic and cut each clove lengthwise into 2-3 pieces - this shape makes it easy to stud the knuckle. Stud the knuckle with garlic so it’s evenly scented. If you don’t have a larding knife, use a long, sharp knife. Pierce from the wide cut side along the bone and push the garlic pieces deep inside.
Step 9
Put the knuckle into a roasting bag and place it on a baking sheet. To prevent accidents, prick the bag with a needle in several places so steam can escape and the bag won’t burst. Place the knuckle in an oven preheated to 150°C / 302°F so the process doesn’t turn into boiling. Bake on a rack below the middle for 1.5-2 hours.
Author note
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