📝 About This Recipe
Transport yourself to the heart of Munich with this iconic German classic, featuring a succulent pork knuckle encased in impossibly crunchy, salty crackling. Slow-roasted to perfection, the meat becomes fall-off-the-bone tender while the skin transforms into a golden masterpiece. It is the ultimate celebration of rustic Bavarian soul food, traditionally served at Oktoberfest alongside a rich, malty dark beer reduction.
🥗 Ingredients
The Pork
- 2 large pieces Pork Knuckle (Haxe) (rear knuckles are preferred, skin-on)
- 3 tablespoons Kosher Salt (for drawing out moisture from the skin)
- 1 tablespoon Caraway Seeds (lightly toasted and crushed)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 4 cloves Garlic (minced into a paste)
Roasting Base & Gravy
- 2 large Yellow Onion (roughly chopped)
- 2 medium Carrots (peeled and chopped)
- 1 large Celery Stalk (chopped)
- 500 ml German Dark Lager (Dunkel) (a malty beer like Paulaner or Ayinger)
- 500 ml Beef Stock (low sodium)
- 1 tablespoon Tomato Paste
- 2 pieces Bay Leaves
- 4 pieces Juniper Berries (lightly crushed)
- 2 tablespoons Cold Butter (to finish the sauce)
👨🍳 Instructions
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1
Pat the pork knuckles completely dry with paper towels. Using a very sharp knife or a clean utility blade, score the skin in a diamond pattern or horizontal lines, being careful to cut through the fat but not into the meat.
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2
Mix the salt, crushed caraway seeds, cracked pepper, and minced garlic in a small bowl. Rub this mixture vigorously all over the knuckles, ensuring you get deep into the scored lines of the skin.
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3
Preheat your oven to 160°C (320°F). For the best crackling, let the seasoned pork sit uncovered in the refrigerator for at least 1 hour (or overnight) to further dry the skin.
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4
In a heavy roasting pan, scatter the onions, carrots, and celery. Stir in the tomato paste to coat the vegetables slightly. Place the pork knuckles directly on top of the vegetables, standing them upright if possible.
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5
Pour the dark beer and half of the beef stock into the bottom of the pan, being careful not to get any liquid on the pork skin. Add the bay leaves and juniper berries to the liquid.
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6
Place the pan in the oven and roast for approximately 2.5 to 3 hours. Every 45 minutes, baste the meat (but not the skin!) with the juices from the pan.
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7
Check the internal temperature of the meat; it should be around 80-85°C (175-185°F) for that tender, pull-apart texture. If the pan gets too dry, add the remaining beef stock.
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8
Once the meat is tender, increase the oven temperature to 230°C (450°F) or turn on the grill/broiler function. This is the critical stage for the crackling.
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9
Roast for another 15-25 minutes. Watch closely as the skin begins to puff up and blister into 'popcorn' crackling. Rotate the pan to ensure even browning, but do not let it burn.
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10
Remove the knuckles from the pan and set them on a warm plate to rest for 10 minutes. Do not cover them, or the steam will soften the crispy skin.
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11
While the meat rests, strain the pan juices into a saucepan, discarding the solids. Skim off excess fat. Simmer the liquid over medium-high heat until reduced by half.
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12
Whisk in the cold butter to give the gravy a glossy finish. Season with salt and pepper to taste. Serve the knuckle whole for an impressive presentation, with the gravy on the side.
💡 Chef's Tips
The secret to perfect crackling is a dry surface; if the skin is damp, it will be chewy rather than crispy. Avoid basting the skin with liquid during the final high-heat stage as this prevents the 'popping' effect. If the knuckle won't stand up, use the chopped vegetables as a 'cradle' to prop it upright. Use a dark, malty beer (Dunkel) rather than a hoppy IPA, as hops can turn bitter when reduced in a sauce.
🍽️ Serving Suggestions
Serve with traditional Kartoffelknödel (German potato dumplings) to soak up the rich gravy. A side of Sauerkraut or Braukohl (red cabbage) provides the perfect acidic balance to the fatty pork. Pair with a cold glass of Bavarian Dunkel or a crisp Weissbier. Include a dollop of sharp Dusseldorf mustard or freshly grated horseradish on the side.