Recipes · Czech · Main Courses
Pečené Vepřové Koleno (Roast Pork Knuckle)
One serving has 763 kcal and 62 g protein, and at least a fifth of a woman's daily need of thiamin (147%), selenium (140%), niacin (134%), pyridoxine (121%), riboflavin (101%) and phosphorus (100%). Ready in 235 minutes.
- Preparation: 75 min
- Cooking: 160 min
- Makes: 1 serving (602 g)
- Difficulty: Medium
- Diets: Dairy-free, High protein
- Contains: alcohol, gluten, mustard, pork
Ingredients
- 280 g Pork knuckle (fresh hock), raw
- 1 g Salt
- 5 g Garlic
- 1 g Caraway seeds
- 0.3 g Black pepper
- 50 g Onion
- 100 g Beer
- 50 g Water
- 15 g Mustard
- 10 g Horseradish, grated
- 40 g Pickled gherkins
- 50 g Rye bread
Method
- With a very sharp knife, score the skin of the knuckle in a diamond pattern, cutting through the skin but not into the meat.
- Crush the garlic with the salt, mix it with the caraway and pepper and rub it all over the knuckle and into the cuts. Leave it in the fridge for 1 hour, or overnight.
- Heat the oven to 160 °C. Slice the onion into a roasting tin, sit the knuckle on top, skin side up, and pour the beer and water around it.
- Cover with foil and roast for 2 hours, basting with the juices every 30 minutes and adding a little water if the tin dries out.
- Remove the foil, raise the oven to 220 °C and roast for 30-40 minutes more, until the skin is crisp and blistered and the meat comes away from the bone.
- Rest it for 10 minutes, then serve with mustard, grated horseradish, pickled gherkins and rye bread, with the roasting juices on the side.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 763 kcal | 36% |
| Carbohydrates | 37.7 g | |
| Water | 457 mL | |
| Fiber | 5.6 g | 19% |
| Protein | 62.3 g | 130% |
| Tryptophan | 0.73 g | |
| Threonine | 2.6 g | |
| Isoleucine | 2.9 g | |
| Leucine | 5 g | |
| Lysine | 5.2 g | |
| Methionine | 1.6 g | |
| Cystine | 0.74 g | |
| Phenylalanine | 2.6 g | |
| Tyrosine | 2.4 g | |
| Valine | 3.1 g | |
| Histidine | 2.4 g | |
| Fat | 36.1 g | |
| Monounsaturated | 15.3 g | |
| Polyunsaturated | 7.4 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 6.5 g | |
| Saturated | 11.5 g | |
| Trans-Fats | 0.27 g | |
| Cholesterol | 188 mg | |
| Calcium | 142 mg | 14% |
| Copper | 0.55 mg | 61% |
| Iron | 4.1 mg | 23% |
| Magnesium | 102 mg | 33% |
| Manganese | 0.78 mg | 43% |
| Phosphorus | 702 mg | 100% |
| Potassium | 1,236 mg | 26% |
| Selenium | 77 µg | 140% |
| Sodium | 1,465 mg | |
| Zinc | 6.7 mg | 83% |
| Thiamin (vitamin B1) | 1.6 mg | 147% |
| Riboflavin (vitamin B2) | 1.1 mg | 101% |
| Niacin (vitamin B3) | 18.8 mg | 134% |
| Pantothenic acid (vitamin B5) | 2.1 mg | 43% |
| Pyridoxine (vitamin B6) | 1.6 mg | 121% |
| Folate (vitamin B9) | 80.8 µg | 20% |
| Cobalamin (vitamin B12) | 1.5 µg | 64% |
| Choline | 218 mg | 51% |
| Vitamin A | 20.2 µg | 3% |
| Vitamin C | 9.1 mg | 12% |
| Vitamin D (D2 + D3) | 56 IU | 9% |
| Vitamin E | 1.1 mg | 8% |
| Vitamin K | 8.6 µg | 10% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
2.2 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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