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Traditional German Pork Knuckle

A deliciously crispy and tender pork knuckle recipe that captures the essence of comfort food in Germany, perfect for gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole pork knuckle (about 4-5 lbs) Look for a well-marbled cut for better flavor.
  • 2 teaspoons salt To enhance the meat's natural flavors.
  • 1 teaspoon black pepper For a mild kick.
  • 2 teaspoons caraway seeds Adds a distinctive herbal note.
  • 1 whole onion, quartered For infusing the broth.
  • 3-4 cloves garlic Provides aromatic depth.
  • 2 cups chicken or beef broth To keep the meat moist.
  • 1 tablespoon vegetable oil For searing and flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Pat the pork knuckle dry with paper towels and score the skin in a grid pattern to help it crisp up.
  2. Season the pork knuckle generously with salt, pepper, and caraway seeds, ensuring it penetrates the meat and skin.
Cooking
  1. Heat the vegetable oil in a large oven-proof skillet over medium-high heat. Sear the pork knuckle on all sides until golden brown, about 5-7 minutes per side.
  2. Add the onion and garlic to the skillet, stirring them into the drippings for a minute before adding the broth. The liquid should cover about a third of the pork knuckle.
  3. Cover the skillet with aluminum foil or a lid and transfer it to the preheated oven. Roast for approximately 2.5 hours, basting occasionally.
  4. Remove the cover in the last 30 minutes of cooking to allow the skin to crisp up. Optionally, increase the oven temperature to 400°F (200°C) at this point.
  5. Check for doneness by piercing the meat; it should be tender and easily pulled apart.
  6. Let the pork knuckle rest for about 15 minutes before serving to allow the juices to redistribute.

Notes

Score the skin deeply but avoid cutting into the meat; this helps render fat for a crispy texture. Marinate overnight for enhanced flavor. Consider serving with traditional sides like dumplings or red cabbage.