Crispy Pork Knuckle | German Style Recipe

pork knuckle

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is more economical.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple cider

Non-alcoholic beer maintains flavor without alcohol, while apple cider offers a sweet alternative.

Boil the pork knuckle in a pot with a large onion, 3 or 4 garlic cloves, 4 or 5 bay leaves, 2 tablespoons of salt, 1 teaspoon of caraway seeds, 1 teaspoon of black peppercorns, and 5 allspice corns.

Cover the pot and simmer on low for 60 to 90 minutes, depending on the size of the knuckle; mine took 90 minutes to become tender.

Transfer the cooked knuckle to a deep baking dish and use a sharp knife to make cuts into the skin.

Prepare a marinade by mixing 2 tablespoons of olive oil, 1 tablespoon of salt, 1 tablespoon of black pepper, and 1 or 2 crushed cloves of garlic.

Brush the marinade on all sides of the pork knuckle, ensuring to cover every part.

Add 3 cloves of garlic (smashed), 2 medium-sized onions (roughly chopped), and 3 stalks of rosemary to the baking dish.

Pour in 2 or 3 ladles of the broth made while boiling the knuckle and add dark beer to the dish.

Bake the knuckle at 150°C (300°F) for approximately 2 hours, basting every 30 minutes and flipping the knuckle after about an hour.

For the final 30 minutes, turn the knuckle skin side up and increase the temperature to 250°C (475°F) until the skin is deep golden brown and lightly charred.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens