Go Back

Crispy German Pork Knuckle

A traditional dish featuring a crispy exterior and tender meat, perfect for impressing guests.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole pork knuckle The star of the show, perfect for slow cooking.
  • 2 tbsp salt For seasoning; enhances the flavor of the meat.
  • 1 tbsp black pepper Adds a touch of heat.
  • 4 cloves garlic Fresh cloves are best for aromatic depth.
  • 1 large onion For sweetness during the roasting process.
  • 1 large carrot Adds earthy flavors while braising.
  • 2 cups chicken or vegetable broth Helps keep the meat moist.
  • 1 cup beer Optional, adds flavor depth.

Method
 

Preparation
  1. Pat the pork knuckle dry with paper towels to achieve a crispy skin.
  2. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
Seasoning
  1. Rub the salt and black pepper over the knuckle, ensuring it gets into the cuts.
Searing
  1. Heat a large skillet over medium-high heat and sear the pork knuckle on all sides until golden brown, about 10 minutes.
Braising
  1. Transfer the seared pork to an oven-proof pot and add chopped onion, carrots, garlic, and broth. If using beer, pour it in now.
  2. Cover the pot and place it in an oven preheated to 300°F (150°C) for about 3 hours.
Crisping
  1. Increase the oven temperature to 425°F (220°C). Remove the lid and roast the pork knuckle for an additional 30-45 minutes until the skin is crispy and blistering.
Resting
  1. Let the pork knuckle rest for about 15 minutes before slicing to allow the juices to redistribute.
Serving
  1. Slice the knuckle and serve with your favorite sides, such as crispy fries or a fresh garden salad.

Notes

For the best results, dry the skin overnight in the fridge. Use a meat thermometer to ensure the internal temperature reaches at least 160°F (70°C). Don't skip the braising process for tenderness.