* 1 (3-4 pound) pork knuckle, skin on * 1 tbsp olive oil * 1 tsp salt * 1/2 tsp black pepper * 1 onion, chopped * 2 carrots, chopped * 2 celery stalks, chopped * 1 (12 ounce) bottle dark beer * 1 cup chicken broth * 1 tbsp cornstarch * 1/4 cup cold water
**INSTRUCTIONS**
1. Preheat oven to 350 ℉.
2. Rinse the pork knuckle under cold water and pat dry.
3. In a small bowl, combine the olive oil, salt, and pepper. Rub the mixture all over the pork knuckle.
4. Place the pork knuckle in a roasting pan.
5. Roast the pork knuckle for 2 hours, or until a meat thermometer inserted into the thickest part of the meat registers 160 ℉.
6. Remove the pork knuckle from the oven and let it rest for 10 mins.
7. While the pork knuckle is resting, make the gravy.
8. In a large saucepan, combine the onion, carrots, and celery. Cook over medium heat until softened, about 5 mins.
9. Add the beer and chicken broth to the saucepan. Bring to a boil, then reduce heat and simmer for 10 mins.
10. Whisk the cornstarch into the 1/4 cup cold water until smooth. Add to the saucepan and cook, stirring constantly, until the gravy thickens, about 2 mins.
11. Slice the pork knuckle and serve with the gravy.
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[Recipe](https://joyouce.com/blogs/recipes/roasted-pork-knuckle-with-beer-gravy)
**INGREDIENTS**
* 1 (3-4 pound) pork knuckle, skin on
* 1 tbsp olive oil
* 1 tsp salt
* 1/2 tsp black pepper
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 1 (12 ounce) bottle dark beer
* 1 cup chicken broth
* 1 tbsp cornstarch
* 1/4 cup cold water
**INSTRUCTIONS**
1. Preheat oven to 350 ℉.
2. Rinse the pork knuckle under cold water and pat dry.
3. In a small bowl, combine the olive oil, salt, and pepper. Rub the mixture all over the pork knuckle.
4. Place the pork knuckle in a roasting pan.
5. Roast the pork knuckle for 2 hours, or until a meat thermometer inserted into the thickest part of the meat registers 160 ℉.
6. Remove the pork knuckle from the oven and let it rest for 10 mins.
7. While the pork knuckle is resting, make the gravy.
8. In a large saucepan, combine the onion, carrots, and celery. Cook over medium heat until softened, about 5 mins.
9. Add the beer and chicken broth to the saucepan. Bring to a boil, then reduce heat and simmer for 10 mins.
10. Whisk the cornstarch into the 1/4 cup cold water until smooth. Add to the saucepan and cook, stirring constantly, until the gravy thickens, about 2 mins.
11. Slice the pork knuckle and serve with the gravy.