Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of pork knuckle with paper towels and score the skin in a crosshatch pattern; rub it thoroughly with 10 grams of coarse sea salt and 3 grams of freshly ground black pepper, then let it rest at room temperature for 30 minutes.

2. 2

   Preheat your oven to 230 degrees Celsius (450 degrees Fahrenheit) to simulate initial tandoor-like heat; place 1 large chopped onion in the bottom of a sturdy roasting pan, and drizzle with 30 milliliters of vegetable oil.

3. 3

   In a small bowl, whisk together 60 grams of gochujang, 100 grams of plum jam, 4 minced garlic cloves, 5 grams of caraway seeds, 2 grams of dried marjoram, and 15 milliliters of honey to create the spicy plum glaze.

4. 4

   Place the seasoned pork knuckle on top of the chopped onion in the roasting pan; pour 500 milliliters of dark Czech beer around the knuckle, ensuring it does not cover the skin directly.

5. 5

   Roast the pork knuckle in the preheated oven for 30 minutes until the skin begins to crisp; then reduce the oven temperature to 160 degrees Celsius (325 degrees Fahrenheit) for the remainder of the cooking.

6. 6

   Baste the pork knuckle every 30 minutes with the spicy plum glaze, and continue roasting for an additional 2 to 2.5 hours, or until the meat is fork-tender and the internal temperature reaches 85 degrees Celsius (185 degrees Fahrenheit).

7. 7

   Remove the roasted pork knuckle from the oven and let it rest, loosely covered with foil, for 15 minutes before carving to allow the juices to redistribute for optimal tenderness.