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


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 187kj
  • Fat Total 10g
  • Saturated Fat 5g
  • Protein 9g
  • Carbohydrate 14g
  • Sugar 3g
  • Sodium 508mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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