Lahodné pečené vepřové koleno: měkké maso, česneková vůně a křupavá kůžička recept

Name: Lahodné pečené vepřové koleno: měkké maso, česneková vůně a křupavá kůžička
Prep time: 180 min
Cook time: 180 min
Total time: 180 min
Yield: 3
Ingredients: 1 pork knuckle (800–1000 g); 5–6 garlic cloves (halve some to insert into the cuts); 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon honey; 1 tablespoon mayonnaise; 1 teaspoon full‑fat mustard; 1 teaspoon of your favorite seasoning (grill mix or roast meat seasoning); baking bag or heavy roasting pan with lid

Easy to prepare
3 serving
180 minutes

Jan, 17. 12. 2025

Print recipe

A knuckle that literally falls apart into fibers. The secret is simple: deeper cuts in the skin with garlic cloves, a gentle marinade of mayonnaise, honey and mustard, and slow roasting in a bag. Finally, a short finish without the bag so the skin nicely browns and crisps up.

For 3 serving

Ingredients

Maso a koření:

1 pork knuckle (800–1000 g)
5–6 garlic cloves (halve some to insert into the cuts)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon honey
1 tablespoon mayonnaise
1 teaspoon full‑fat mustard
1 teaspoon of your favorite seasoning (grill mix or roast meat seasoning)

For roasting:

baking bag or heavy roasting pan with lid

Preparation procedure

Očištění a nařezání Clean the knuckle, pat dry and make several deeper cuts in the skin. Insert lengthwise halved garlic cloves into the cuts.
Základní kořenění Remove any membrane from the cut of the meat, salt and pepper the knuckle on all sides and dust with your favorite seasoning mix.
Marináda In a bowl, mix the mayonnaise, honey and mustard. Rub the mixture all over the knuckle, including under the skin. Let it rest for several hours, ideally overnight in the refrigerator.
Pomalé pečení Place the knuckle into a baking bag (or into a roasting pan with a lid). Roast at 160–170 °C for about 2–2.5 hours until tender. The meat should be very tender when pierced.
Křupavá kůžička Remove the bag (or lid), increase the temperature to 200–220 °C or turn on the top grill and finish for 5–10 minutes until a golden, crispy crust forms. Watch closely to prevent the skin from burning.
Odležení a servírování After turning off the oven, let the knuckle rest for another 20–30 minutes (it's fine in a slightly ajar oven). Serve with fresh bread, mustard, horseradish or with a potato side dish and a pickled cucumber.

Total preparation time: 3 hours (20 minutes preparation + 2–2.5 hours roasting + 30 minutes resting)

Marinating: ideally an additional 4–12 hours

Servings: 2–3

Tips for reliable results

Moisture during roasting is preserved by the baking bag; the knuckle braises in its own juices and won’t dry out.
Depth of flavor is provided by placing garlic in the skin slits – insert halves of the cloves so they don’t burn.
Do not oversalt the skin before grilling, salt on the surface accelerates darkening; it’s better to add extra salt after baking.

Conclusion

Roasted pork knuckle is an ideal festive or weekend dish. Thanks to the marinade of mayonnaise, honey and mustard and the slow roasting in a bag, the meat is silky tender, while a short finish without the bag gives the desired crispy skin. The recipe is reliable and can easily become a family favorite.