Ingredients
1 pork knuckle (around 1.5-2 kg)
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 cup beef broth
1 cup dark beer
1 tbsp tomato paste
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste
Directions
1. Preheat your oven to 180°C (350°F).
2. Rinse the pork knuckle under cold water and pat it dry with paper towels. Season generously with salt and freshly ground black pepper.
3. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the pork knuckle and brown it on all sides, about 8-10 minutes in total. Remove the pork knuckle and set it aside.
4. In the same pot, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
5. Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
6. Pour in the beef broth and dark beer, scraping up any browned bits from the bottom of the pot. Add the soy sauce, Worcestershire sauce, paprika, thyme, rosemary, and bay leaves. Stir to combine.
7. Return the pork knuckle to the pot, nestling it among the onions and sauce. Ensure the pork knuckle is at least halfway submerged in the liquid.
8. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for 2.5 to 3 hours, or until the pork knuckle is tender and the meat easily pulls away from the bone.
9. Once the pork knuckle is done, remove it from the oven and let it rest for about 10 minutes before slicing.
10. Before serving, remove the bay leaves from the sauce and adjust seasoning with more salt and pepper if needed. Serve the pork knuckle with the rich sauce spooned over the top. Enjoy!