Pork knuckles are a staple of Czech cuisine. Everyone knows them, everyone has tried them, but not everyone is truly perfect. This method of preparation is different from common recipes, and perhaps that is why you will love it. The meat is unusually tender, juicy and rich in spicy flavors that develop beautifully during the long cooking process.

Once you try this method, you will probably never go back to any other.

Which knuckle should I choose?
A pork knuckle with plenty of meat weighing about 1.5 kg is ideal. This is the type that remains wonderfully juicy after cooking and does not fall apart.

First, carefully clean the skin with a knife, rinse the entire knee with cold water and dry with paper towels.

Miracle marinade
In a deep bowl, crush eight cloves of garlic. Add about one and a half tablespoons of vegetable oil, a teaspoon of salt, a teaspoon of black pepper, a teaspoon of cumin and half a teaspoon of fennel.

Crush the mixture well, ideally in a mortar, so that the flavors combine perfectly.

With a sharp knife, make incisions about a centimeter deep in the skin of the knee. Rub the entire knee on all sides with the prepared mixture and press a little marinade into the incisions.

Then put the knee in the refrigerator for at least 60 minutes. If you have time, feel free to let it marinate overnight: the result will be even better.

Tasty base
Meanwhile, cut four large onions into half rings.

After marinating, briefly fry the knee in a hot pan with a little oil on all sides, about a minute at a time. Be careful not to burn the garlic, as it can turn bitter.

Remove the garlic and fry the onion in the same pan until golden, about five minutes.

Long simmering = perfect tenderness
Place the fried onion in the bottom of a large pot or roasting pan, place the garlic on top. Pour in a liter of good quality tomato juice and add half a liter of water.

Cook over low heat for about an hour and a half.

Then add four more cloves of garlic, two hot peppers, two bay leaves and four pinches of allspice. Simmer for another hour and a half, until the meat is tender and almost falling off the bone.

Why you’ll love this recipe
The meat is exceptionally tender and juicy
The spices give the knee a rich, balanced flavor
It’s perfect for a holiday lunch or a weekend get-together
Delicious with bread, potatoes, and sauerkraut
Traditional ingredients, authentic preparation, and quick cooking time: a combination that never disappoints. If you’re lookin