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Traditional German Pork Knuckle

A classic dish featuring slow-roasted pork knuckle with crunchy crackling skin, infused with spices and served with hearty sides.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece pork knuckle Choose one with a good amount of skin for crackling.
  • 2 tablespoons salt For seasoning and drawing out moisture.
  • 1 tablespoon black pepper To enhance overall flavor.
  • 4 cloves garlic Adds an aromatic layer.
  • 1 piece onion, quartered Contributes sweetness during roasting.
  • 1 cup vegetable or chicken broth To keep the meat moist.
  • to taste fresh herbs (thyme and rosemary) For garnish and flavor.

Method
 

Preparation
  1. Rinse the pork knuckle under cold water and dry it thoroughly with paper towels.
  2. Use a sharp knife to score the skin in a crisscross pattern without cutting into the meat.
  3. Rub salt and black pepper all over the pork knuckle, ensuring it's applied into the scored areas.
  4. Place the seasoned pork knuckle in the fridge overnight.
Cooking
  1. Preheat your oven to 350°F (175°C). Place the knuckle in a roasting pan with the onion, garlic, and broth.
  2. Roast for about 1.5 to 2 hours, basting occasionally, until the skin is golden brown and crispy.
  3. For extra crunch, increase the oven temperature to 400°F (200°C) for the last 15-20 minutes.
  4. Allow the pork knuckle to rest for at least 15 minutes before carving.

Notes

Ensure your pork knuckle is at room temperature before roasting; check the internal temperature for doneness (should be at least 145°F or 63°C). Pair this dish with sides that complement the richness, such as roasted vegetables or a refreshing slaw. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.