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Traditional German Pork Knuckle

A comforting dish featuring crispy skin and mouthwatering flavors, perfect for cold evenings and hearty family dinners.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 650
Ingredients Method Notes

Ingredients
  

Pork and Seasoning
  • 2 pieces pork knuckles (about 2-3 lbs each) Opt for fresh pork knuckles from a reputable butcher.
  • 1 tbsp salt To enhance the flavor.
  • 1 tsp black pepper
  • 3 cloves garlic, minced
  • 1 tsp caraway seeds
Vegetables and Liquid
  • 2 pieces onions, quartered
  • 2 pieces carrots, chopped
  • 2 stalks celery, chopped
  • 1 cup dark German beer Or use gluten-free beer for a gluten-free version.
  • 2 cups beef or vegetable broth Vegetable broth can be used for lighter diets.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Pat the pork knuckles dry with paper towels.
  2. Score the skin in a crisscross pattern without cutting too deep into the meat.
  3. Rub the salt, black pepper, minced garlic, and caraway seeds onto the pork knuckles.
Cooking
  1. Place the pork knuckles in a roasting pan and arrange the quartered onions, chopped carrots, and celery around them.
  2. Pour the dark German beer and broth over the vegetables, then cover tightly with aluminum foil.
  3. Roast for about 2.5 hours, basting occasionally to keep everything moist.
  4. After 2.5 hours, remove the foil and increase the oven temperature to 425°F (220°C). Roast for an additional 30 minutes or until the skin is golden brown and crispy.
  5. Let the pork knuckles rest for 10 minutes before slicing.

Notes

Storage: Leftovers should be stored in an airtight container in the fridge for up to 3 days. For freezing, wrap tightly and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.