Pork knuckle with beer

The cleaned hock is generously salted and peppered, ensuring that the spices penetrate well into the meat. This is an essential step, as salting helps flavor the meat and gives it a savory taste. After we finish seasoning, the next step is frying. In a deep pot, add the lard, which must be well heated. The hock is fried on all sides to achieve a golden and crispy crust, which will seal in the juices of the meat. This cooking technique is important because the dish will become tastier and have a pleasant texture.

Once the hock is evenly fried, we carefully remove it from the pot and set it aside. In the same pot, we add finely chopped vegetables, such as carrots, onion, and celery. These will add extra flavor to our dish. The vegetables are sautéed in the remaining lard, stirring occasionally, until they become slightly translucent and their inviting aroma begins to fill the air. This is the ideal moment to add a few peppercorns and bay leaves to intensify the flavor.

After the vegetables are ready, we place the hock back in the pot among the vegetables and add water or meat broth until it is almost completely covered. We cover the pot with a lid and let the dish simmer on low heat for about 2-3 hours, or until the meat becomes tender and easily pulls away from the bone. It is important to check the liquid level from time to time and ensure it does not evaporate completely, adding water if necessary.

During the simmering process, the delicious aroma of the hock and vegetables will fill the entire kitchen, delighting our senses. Finally, when the hock is perfectly cooked, we remove it from the pot and let it rest for a few minutes before slicing. It will be accompanied by the sauce made from the vegetables and cooking juices, which can be strained to obtain a fine sauce. We serve the hock with sides of mashed potatoes or sautéed cabbage to complete this savory dish, ideal for a family meal or a special occasion.

 Ingredients: 1-2 raw pork hocks (the meatier part) 7-8 onions 3-4 cloves of garlic 1.5 l of meat broth 5-6 tablespoons of lard 1 bottle of blonde beer (0.5 l)