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Crispy Pork Knuckle

A labor of love that yields a perfectly crispy pork knuckle, featuring a golden skin and tender meat, perfect for family feasts or gatherings.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Central European, German
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 Piece pork knuckle (about 2-3 lbs) Look for a well-marbled piece for juiciness and flavor.
  • 1 tablespoon salt Ensures the skin crisps beautifully while enhancing flavor.
  • 1 tablespoon black pepper Freshly ground brings out the best flavor.
  • 1 tablespoon caraway seeds These add a distinct earthy flavor that pairs wonderfully with pork.
  • 2 cloves garlic, minced Fresh garlic adds aromatic delight.
  • 1 onion quartered Enhances the broth and adds depth.
  • 2 bay leaves bay leaves Adds a hint of herbal aroma.
  • 1 cup beer (optional) A good lager or dark beer works wonders.
  • 1 tablespoon vegetable oil Helps to achieve that enviable crispy skin.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a small bowl, mix the salt, black pepper, caraway seeds, and minced garlic. Rub this mixture generously all over the pork knuckle.
  3. Score the skin in a diamond pattern using a sharp knife.
  4. In a roasting pan, place the quartered onion and crumple the bay leaves.
  5. Place the pork knuckle on top of the onion and drizzle vegetable oil over the skin.
  6. If using beer, pour it around the knuckle.
  7. Roast in the oven for 2 to 2.5 hours, basting every 30-45 minutes.
  8. Let the pork knuckle rest for about 10 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can also prepare the spice rub a day in advance.