📝 About This Recipe
Transport yourself to the heart of a Munich beer hall with this quintessential Bavarian classic. This roasted pork knuckle is a masterclass in textures, featuring succulent, fall-off-the-bone meat encased in a layer of golden, bubbly, and incredibly crunchy crackling. Braised in dark lager and aromatic root vegetables before a high-heat finish, it is a rustic, soul-warming centerpiece that defines German comfort food.
🥗 Ingredients
The Pork
- 2 large pieces Raw Pork Knuckle (Haxe) (rear knuckle preferred, skin-on and bone-in, about 1-1.2kg each)
- 2 tablespoons Kosher Salt (plus more for the skin)
- 1 tablespoon Black Pepper (freshly cracked)
- 1 tablespoon Caraway Seeds (lightly toasted and crushed)
The Braising Base
- 2 medium Yellow Onion (peeled and quartered)
- 2 large Carrots (roughly chopped)
- 2 pieces Celery Stalks (roughly chopped)
- 4 cloves Garlic (smashed)
- 1 tablespoon Tomato Paste
- 500 ml German Dark Lager (Dunkel) (such as Hofbräu or Ayinger)
- 500 ml Beef Stock (low sodium)
- 4-5 pieces Juniper Berries (lightly bruised)
- 2 pieces Bay Leaves
The Gravy Finish
- 2 tablespoons Cold Butter (cubed)
- 1 teaspoon Cornstarch (dissolved in 1 tablespoon water (optional))
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F). Use a very sharp utility knife or a clean box cutter to score the pork skin in a diamond pattern or parallel lines, being careful to cut through the skin and fat but not into the meat.
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2
In a small bowl, mix the salt, pepper, and crushed caraway seeds. Rub this mixture vigorously all over the pork, ensuring it gets deep into the scored slits of the skin.
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3
In a heavy-bottomed roasting pan or Dutch oven, scatter the onions, carrots, celery, and garlic. Place the pork knuckles on top of the vegetables, skin-side up.
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4
Pour the dark beer and beef stock into the pan around the knuckles, being careful not to get the skin wet. The liquid should come about 1/3 of the way up the pork. Add the bay leaves and juniper berries to the liquid.
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5
Place the pan in the oven uncovered. Roast for approximately 2.5 to 3 hours. Every 45 minutes, baste the meat (not the skin!) with the juices from the pan.
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6
Check the internal temperature of the meat; it should be around 85°C (185°F) for tender results. If the liquid evaporates too much, add a splash more beer or water.
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7
Once the meat is tender, remove the pan from the oven. Carefully lift the knuckles and place them on a separate baking sheet lined with foil.
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8
Increase the oven temperature to 230°C (450°F) or turn on the broiler/grill setting. Wipe any excess moisture off the pork skin with a paper towel and sprinkle with a fresh pinch of salt.
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9
Return the pork to the high-heat oven for 15-25 minutes. Watch closely! The skin will begin to puff and blister into crackling. Rotate the tray occasionally for even browning.
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10
While the skin crisps, strain the roasting liquids from the original pan into a saucepan, discarding the solids. Skim off excess fat.
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11
Bring the liquid to a simmer and reduce by one-third. Whisk in the cold butter for a glossy finish, or use the cornstarch slurry if you prefer a thicker gravy.
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12
Remove the pork from the oven once the skin is fully 'popped' and golden brown. Let it rest for 10 minutes before carving or serving whole.
💡 Chef's Tips
For the best crackling, leave the pork knuckles uncovered in the fridge overnight to dry out the skin before cooking. Do not cover the pan with a lid or foil during the roasting process, as steam will prevent the skin from ever getting truly crispy. If the skin isn't bubbling evenly, you can use a kitchen blowtorch to carefully finish small stubborn patches. Always use a dark malt-forward beer (Dunkel) rather than a hoppy IPA, as hops become unpleasantly bitter when reduced into a sauce.
🍽️ Serving Suggestions
Serve with traditional Kartoffelknödel (potato dumplings) to soak up the rich beer gravy. A side of warm, vinegary Sauerkraut or Rotkohl (braised red cabbage) provides the necessary acidity to cut through the fatty pork. Pair with a cold glass of Munich Dunkel or a crisp Weissbier. Include a dollop of sharp German mustard or freshly grated horseradish on the side.