Pig knuckle is the extreme shank end of the leg bone. Since this piece of the animal is a well-used muscle that also consists of a great deal of skin, tendons and ligaments, it requires a long cooking time through braising or stewing. The pig stock is very rich in flavor, and with the malt from the beer, it’s even richer. The combination of mashed peas, barley and the pan-fried bread is hard to beat.
Brown the meat in a small amount of oil in a pan for 5 minutes on a high heat (or brown it for one minute using a gas burner).
Add the onions and lower the heat to medium. Fry the onion for around 5 minutes until it is soft.
Place the dark beer, malt extract, bay leaf, salt and pepper in a pan with a lid. Cook the pig knuckle over a low heat for 3 hours until the meat falls off the bone.