Czech Beer-Braised Pork Knuckle with Sauerkraut and Dumplings
Joyce Hamilton
Pork Knuckle
Crisp-skinned beer-braised pork knuckle with tangy sauerkraut and fluffy dumplings.
Nutrition (per serving)
This is one of those celebratory dishes that tastes like a warm hug: a pork knuckle slowly braised in beer and aromatics until the meat is falling-apart tender, finished hot and fast so the skin goes gloriously crisp. It’s the sort of Czech comfort food I love to make when friends come over — showy, hearty and unapologetically flavorful.
Serve it with tangy sauerkraut and soft dumplings to soak up the braising juices. The technique is simple: brown, braise low and slow, then roast to crisp. The result is a crunchy exterior, deeply savory meat and a sauce that makes everyone reach for seconds.
Ingredients
- Pork knuckle (pork hock):3.5 lb
- Kosher salt:2 tsp
- Black pepper, freshly ground:1 tsp
- Caraway seeds:1 tsp
- Vegetable oil:2 tbsp
- Yellow onion, sliced:1 piece
- Garlic cloves, smashed:4 pieces
- Dry lager beer:12 oz
- Chicken stock (or water):2 cups
- Bay leaves:2 pieces
- Brown sugar:1 tbsp
- Sauerkraut, drained:3 cups
- Apple, peeled and thinly sliced (optional):1 piece
- Butter:2 tbsp
- Fresh parsley, chopped:2 tbsp
- All-purpose flour (dumplings):2 cups
- Baking powder (dumplings):1.5 tsp
- Salt (dumplings):1 tsp
- Egg (dumplings):1 piece
- Milk (dumplings):1 cup
- Melted butter (dumplings):2 tbsp
Instructions
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Pat the pork knuckle dry and score the skin in a crosshatch pattern with a very sharp knife (don’t cut too deep into the meat). Season all over with 1½ tsp salt, the pepper and the caraway seeds; let sit at room temperature while you prepare other ingredients.
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Preheat the oven to 325°F. Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the knuckle on all sides until deeply browned, 8–10 minutes total. Transfer the knuckle to a plate.
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Lower heat to medium and add the sliced onion and smashed garlic to the pot. Cook until softened, about 5 minutes. Stir in the brown sugar and cook 1 minute.
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Pour in the beer and scrape the bottom of the pot to release browned bits. Add the chicken stock, bay leaves and the reserved pork knuckle. Bring to a gentle simmer, cover, and transfer to the oven.
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Braise in the oven for about 2 hours, basting once or twice, until the meat is very tender and pulling from the bone. Add the drained sauerkraut and sliced apple (if using) to the pot for the last 30 minutes of braising so flavors marry.
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When meat is tender, remove the knuckle to a baking sheet and increase oven to 425°F. Spoon some braising liquid over the skin and roast 25–35 minutes more until the skin puffs and crisps — watch closely so it doesn’t burn.
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While the knuckle roasts, make the dumplings: whisk flour, baking powder and 1 tsp salt in a bowl. In another bowl whisk the egg, milk and melted butter. Stir wet into dry until just combined; do not overmix.
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Bring a large pot of salted water to a gentle simmer. Drop spoonfuls of the dumpling batter (about 2 tbsp each) into the simmering water; cook in batches for 8–10 minutes until they puff and float. Remove with a slotted spoon and keep warm.
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Warm the sauerkraut gently in the braising pot with a knob of butter and adjust seasoning. Rest the knuckle 10 minutes before slicing or pulling the meat.
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To serve, carve or pull the meat from the bone, arrange on plates with sauerkraut and dumplings, spoon over braising jus, and sprinkle with chopped parsley.
Tips & Notes
- Score the skin dry and shave through the top layer of fat without cutting the meat for the crispiest crackling.
- If you prefer extra-smoky flavor, swap beer for a half-and-half mix of lager and a smoky porter.
- You can braise 1 day ahead; refrigerate, then remove excess fat from the surface before roasting to crisp the skin.
