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This recipe by Jack Black Ambassador, Chef Ollie, takes mouth-watering deliciousness to the next level. Luckily we have two long-weekends coming up, so there’ll be plenty of time for making good food and drinking ice cold Jack Black Beers. Here's the recipe, we hope you enjoy!


- 4 large pork knuckles (approximately 1.5 to 2 kg each)

- 100 ml sunflower oil

- 6 teaspoons salt (adjust to taste)

- 16 sprigs of thyme, sprigs removed

For the Mustard:

- 2 cloves garlic

- 4 sprigs thyme

- 1 tablespoon sunflower oil

- 4 eggs

- 1/2 cup white vinegar

- 6 tablespoons sugar

- 8 teaspoons mustard powder

- 50 ml of Jack Black’s Brewer’s Lager or Skeleton Coast IPA

- 1 teaspoon salt


Start by preheating your oven to 160°C

Pat the pork knuckle dry with paper towels. With a sharp knife, carefully score the skin of the pork knuckle. Make sure not to cut too deeply, you just want to break the skin to allow the seasoning to penetrate.

Rub the pork knuckle with the sunflower oil evenly. Then, sprinkle the salt and fresh thyme all over the knuckle, making sure to get it into the scores you've made in the skin.

 Place the seasoned pork knuckle directly on the roasting tray.

 Put the tray in the preheated oven and roast for about 2.5 to 3 hours. The exact cooking time can vary based on the size of the knuckle. The goal is for the skin to become crispy and the meat to be tender and easily pull away from the bone. If the skin isn't as crispy as you'd like by the end of cooking, you can put the grill on and watch as the skin crackles up.

Make the beer mustard while the pork knuckles are roasting.

Peel and chop the garlic cloves.

Remove the thyme leaves from the stems.

In a medium-sized pot, heat 1 tablespoon of sunflower oil over medium heat. Add the chopped garlic and thyme leaves. Cook, stirring frequently, until the garlic is fragrant but not browned, about 1-2 minutes.

Pour 50ml Jack Black Beer into the pot. Let the mixture simmer for a minute to allow the beer to reduce slightly and the flavours to meld.

In a bowl, beat the eggs lightly.

Add the garlic, thyme, and beer to the beaten eggs in the bowl while whisking to temper eggs. Add the white vinegar, sugar, mustard powder, and salt to the bowl and continue to whisk. Add the contents back to the pot.

Whisk the mixture continuously over medium heat. Keep whisking until the mixture thickens, which should take about 7-10 minutes. Make sure the heat is not too high to prevent the eggs from scrambling.

Once thickened, remove the pot from the heat. Allow the mustard to cool to room temperature.

Transfer the mustard to a clean jar or container with a lid. Cover with cling film touch the surface of the mustard. Store in the refrigerator.

Serve the Jack Black Beer mustard with the crispy pork knuckles alongside an ice cold Jack Black Beer. 

For the video featuring Ollie cooking this video, head on over to our Instagram. Now all that’s left to do, is invite your mates and put those Jack Black Beers in the fridge. Cheers!



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