Greek beer-roasted pork knuckle | Tender meat with crispy skin

Preheat the oven to 160 °C. Score the skin of the pork knuckle in a criss-cross pattern using a sharp knife, taking care not to cut deeply into the meat. Rub the knuckle thoroughly with salt and freshly ground black pepper.

In a bowl, mix together the extra virgin olive oil, Dijon mustard, honey, freshly squeezed lemon juice, crushed garlic, dried oregano, and finely chopped rosemary. Thoroughly coat the pork knuckle on all sides with this aromatic spice mixture.

Place the seasoned pork knuckle into a deep baking pan or cast iron roasting dish (gastra), then pour the light beer around it. Cover tightly with aluminium foil or its lid, and roast in the preheated oven for 2 hours until the meat begins to become butter-soft.