Hungarian
Csülök
“Slow-roasted pork knuckle seasoned with garlic, paprika, and caraway, basted with beer for a crispy skin.”
Hard4 hours
Where it comes from
Csülök has its roots in the hearty, meat-driven cuisine of Hungarian villages, often found at festive gatherings.
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On the Palate
What goes into it
Proteins
Herbs & Spices
Sauces & Condiments
How it's made
- 1
Rub pork knuckle with garlic, paprika, salt, and caraway seeds.
- 2
Place in a roasting pan with onions and bay leaves.
- 3
Pour beer over the knuckle and cover with foil.
- 4
Roast slowly in the oven until meat is tender.
- 5
Remove foil and increase heat for a crispy skin.
- 6
Serve with mustard on the side.
