Main content

https://www.lifestylefood.com.au/recipes/17208/ovenroasted-pork-knuckle-with-sebago-mash-sauerkraut-and-bier-gravy

LifestyleFOOD.com.au

Oven-roasted Pork Knuckle with Sebago Mash, Sauerkraut & Bier Gravy

Be inspired by this Bavarian-inspired recipe from the Bavarian Bier Cafe’s Pure Bier Fest.

Ingredients

  • Pork Knuckle

  • 1 pork hock (around 850g)

  • 1 small brown onion

  • 1 bay leaf

  • 1 clove

  • 50g nitrate salt

  • 2 juniper berries

  • Sauerkraut

  • 250g tinned Marinated Sauerkraut

  • 20g brown onions, finely diced

  • 20g speck, finely diced

  • 100ml stock from cooked pork knuckle

  • Salt and pepper, to taste

  • Sebago Mash

  • 200g sebago potatoes

  • 30ml full-cream milk

  • 40ml cream

  • 20g unsalted butter

  • Salt and nutmeg, to taste

  • Bier Gravy

  • 200ml stock from cooked pork knuckle

  • 50ml Löwenbräu Bier

  • 100g pork bones

  • 20g carrots

  • 20g brown onions

  • 20g celeriac

  • 5g tomato paste

  • Salt and pepper, to taste

Method

  • Prepare Pork Knuckle the day before serving::

  • 1.

    Bring a 3-litre pot of water to the boil and add onion, cloves, salt, bay leaf, juniper berries and pork hock. Boil for 1½ hours, strain the stock and place pork hock in fridge to cool down over night. Reduce stock to half a litre and set aside.

  • On the day of serving::

  • 1.

    Place cold hock on an oven tray and rub generously with salt to crisp the skin.

  • 2.

    Pre-heat oven to 200ºC, with fan on maximum, and place hock in for 25-30 minutes. Now turn oven up to 225-230ºC and roast for a further 15-20 minutes. Remove hock from oven and allow to rest in a warm place for 10 minutes before serving.

  • To make Sauerkraut::

  • 1.

    Slowly fry the bacon and onion in a mid-size pot until slightly brown.

  • 2.

    Deglaze pot with half the stock and add the marinated Sauerkraut. Now add remaining stock and let simmer for 1 hour. Strain liquid and season with salt and pepper.

  • To make Sebago Mash::

  • 1.

    Boil potatoes in the skin, peel straight after straining and set aside for 5 minutes, allowing moisture to steam out. Mash potatoes and strain through a fine sieve. Pre-heat milk, cream and seasoning, and add gradually to mashed potatoes, stirring constantly. Now stir in butter and season with salt and nutmeg.

  • To make Gravy::

  • 1.

    Add bier to stock and reduce to 100ml. Roast your pork bones and vegetables on their own in the oven at 170ºC. Place everything in a medium pot, add tomato paste and let paste sweat a little before adding stock. Stir well then simmer for around 2 hours, letting the stock reduce further. Strain through a fine sieve and then a tea towel. Thicken if required.

  • To serve::

  • 1.

    Place a serve of Sebago Mash on each plate, top with the Pork Knuckle, pour Gravy over and add a spoon of Sauerkraut on the side.

Notes

For more information, visit www.bavarianbiercafe.com

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 2 ratings