📝 About This Recipe
Transport your kitchen to a rustic Munich beer hall with this quintessential German classic. This recipe masterfully balances a low-and-slow aromatic beer braise to achieve melt-in-your-mouth tenderness with a final high-heat blast for that iconic, glass-shattering crackling skin. Infused with caraway, juniper, and dark lager, it is a soul-warming centerpiece that celebrates the art of patience and tradition.
🥗 Ingredients
The Star of the Show
- 2 large Pork Knuckles (Haxe) (rear knuckles preferred, skin-on and bone-in)
- 2 tablespoons Kosher Salt (for dry-brining the skin)
The Braising Liquid & Aromatics
- 500 ml German Dark Lager (Dunkel) (or a malty Dopplebock)
- 500 ml Pork or Beef Stock (low sodium)
- 2 medium Yellow Onions (quartered)
- 2 large Carrots (roughly chopped)
- 2 pieces Celery Stalks (roughly chopped)
- 6 cloves Garlic (smashed)
- 1 tablespoon Caraway Seeds (lightly toasted and crushed)
- 6 pieces Juniper Berries (crushed)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
The Gravy Finish
- 2 tablespoons Unsalted Butter (cold)
- 1 tablespoon All-Purpose Flour (optional for thickening)
👨🍳 Instructions
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1
Using a very sharp knife or a clean box cutter, score the pork skin in a diamond pattern or parallel lines, being careful to cut through the fat but not into the meat itself.
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2
Rub the kosher salt generously into the scores and all over the skin. If time permits, let the knuckles sit uncovered in the refrigerator for 2-4 hours to dry out the skin for better crackling.
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3
Preheat your oven to 325°F (165°C).
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4
In a large Dutch oven or heavy-bottomed roasting pan, arrange the onions, carrots, celery, and garlic to create a 'trivet' for the meat.
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5
Place the pork knuckles on top of the vegetables, standing them upright if possible.
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6
Pour the dark beer and stock into the pan until the liquid reaches about 1/3 of the way up the pork. Do not get the skin wet; keep the liquid level below the scored skin.
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7
Add the caraway seeds, juniper berries, bay leaves, and peppercorns to the liquid.
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8
Place the pan in the oven uncovered. Braise for 2.5 to 3 hours. Every 45 minutes, baste the meat (but not the skin) with the pan juices.
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9
Once the meat is tender and starting to pull away from the bone, increase the oven temperature to 450°F (230°C) or turn on the convection/broil setting.
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10
Roast for an additional 20-30 minutes. Watch closely as the skin begins to puff and 'pop' into golden-brown crackling. Rotate the pan for even browning.
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11
Remove the knuckles from the pan and let them rest on a cutting board for 10-15 minutes.
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12
While resting, strain the pan liquids into a saucepan, discarding the solids. Skim off excess fat.
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13
Simmer the liquid over medium-high heat to reduce by half. Whisk in the cold butter (or a flour-butter roux) to create a glossy, rich gravy.
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14
Carve the knuckle by slicing through the crackling and around the bone, serving large chunks of meat with a piece of skin for every guest.
💡 Chef's Tips
Dry skin is the secret to success; use a hairdryer on the cool setting if the skin feels damp before the final roasting phase. Avoid covering the pot during the braise, as the steam will soften the skin and prevent it from crisping later. If the skin isn't bubbling evenly, use a kitchen torch to carefully finish small stubborn patches. Always use a malty, dark beer rather than a hoppy IPA, as hops become unpleasantly bitter when reduced. Check the internal temperature; the meat is perfect when it hits 195°F-205°F internally, allowing the collagen to fully melt.
🍽️ Serving Suggestions
Serve with traditional Semmelknödel (German bread dumplings) to soak up the rich beer gravy. Pair with a side of warm, vinegary sauerkraut or red cabbage to cut through the richness of the pork. A dollop of spicy Dusseldorf mustard or freshly grated horseradish adds a perfect piquant bite. Enjoy with a tall glass of the same Dunkel lager used in the braising liquid. Finish the meal with a light cucumber salad (Gurkensalat) for a refreshing contrast.