Pork Knuckle in Dark Beer with Crispy Skin (Czech Vepřové Koleno)
Pork knuckle cooked in dark beer the way they do it in Czechia and Germany, made at home in a pressure cooker with an air fryer lid: 35 minutes under pressure, then 20 minutes of air frying for crackling, bubbly skin. Plus a quick beer gravy from the cooking liquid.
- 11 ingredients
- 8 steps
- Video 11:40
- Time: 35 minutes pressure cooking, then 20 minutes air frying
Video in Russian, with English and Spanish subtitles on YouTube. Watch on YouTube
Method
The pork knuckle0:00
Dark beer, onion, leek and garlic0:42
Salt and spices2:56
Pressure cooking, 35 minutes3:26
Out of the pressure cooker4:32
Air frying, 20 minutes5:55
Beer gravy6:31
Crispy pork knuckle10:22
From the video
Ingredients: 1 pork knuckle (shank), 2 bottles of dark beer, 1 bottle of water, onion, leek, a few garlic cloves, about 1 heaping tbsp salt, my homemade spice mix (ground bay leaf, coriander, cumin, dill seed), black pepper, a little dried ginger. Gravy: 2 heaping tbsp flour toasted to golden brown plus the strained cooking liquid, blended smooth.