Traditional Roasted Pork Knuckle (Pečena Svinjska Koljenica)
Tradicionalno jelo · Croatian
A classic Croatian dish featuring a slow-roasted pork knuckle, resulting in incredibly tender meat and crispy skin. Marinated with garlic, herbs, and often beer, it's a hearty and flavorful centerpiece.
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Sastojci
- Pork knuckle4 large
- Garlic1 head
- Rosemary4 sprigs
- Bay leaves4 leaves
- Dark beer500 ml
- Saltto taste
- Black pepperto taste
- Caraway seeds1 tbsp
Koraci
- 1
Preheat oven to 160°C (320°F).
- 2
Score the skin of the pork knuckles in a diamond pattern, being careful not to cut into the meat.
- 3
Rub the pork knuckles generously with salt and black pepper.
- 4
Stuff the scored skin with slivers of garlic and small pieces of rosemary.
- 5
Place the pork knuckles in a roasting pan. Add bay leaves, caraway seeds, and pour the dark beer around them.
- 6
Cover the roasting pan tightly with foil.
- 7
Roast for 3 hours, or until the meat is very tender.
- 8
Remove the foil. Increase oven temperature to 220°C (430°F) to crisp the skin.
- 9
Roast for another 20-30 minutes, basting occasionally with the pan juices, until the skin is golden brown and crispy.
- 10
Let rest for 10 minutes before serving.
