Easy Homemade Traditional Pork Knuckle (Crispy, Comforting & Healthy-ish)

Pork Knuckle has a way of filling a house with nostalgia — the aroma of slow-roasting meat, caraway and garlic drifting through the rooms. I still remember coming home on a chilly Sunday to my grandmother’s roast waiting on the table; that warm, crunchy skin and melt-in-your-mouth meat felt like the ultimate hug. This easy, traditional Pork Knuckle recipe brings that same comfort to your kitchen and is perfect for a Sunday family feast, a holiday table, or a cozy weeknight when you want something special without fuss.

🧂 Ingredients:

• 1 pork knuckle (also called pork hock or pork shank), 3–4 lbs (1.4–1.8 kg) — bone-in
• 2 tablespoons coarse salt (plus extra for rubbing the skin)
• 1½ teaspoons freshly ground black pepper
• 1 tablespoon sweet paprika (or smoked paprika for a deeper flavor)
• 4 garlic cloves, minced
• 1 large onion, quartered
• 2 cups chicken or beef broth (or water)
• 12 oz (350 ml) beer (lager or ale) or extra broth/water for braising
• 2 bay leaves
• 1 teaspoon caraway seeds (optional)
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 tablespoons olive oil or neutral oil
• Optional glaze: 2 tablespoons honey + 1 tablespoon Dijon mustard (for last 20–30 minutes)
• Optional garnish: chopped parsley, coarse sea salt, mustard, pickles or sauerkraut on the side

Yields: Serves 4–6 depending on size.
Prep time: 15–20 minutes (+ optional overnight drying).
Cook time: 2–3 hours (braise + roast).
Total time: ~3 hours (or 1 hour if using pressure cooker + roasting step).

👩‍🍳 Directions:

1. Pat the pork knuckle very dry with paper towels. Score the skin in a shallow crisscross pattern (this helps crackle). Rub the skin and meat with coarse salt, black pepper, paprika, and minced garlic.
2. (Optional but highly recommended) Place the seasoned knuckle uncovered in the fridge overnight or for 4–6 hours to dry the skin — it helps make the skin super crispy.
3. Preheat oven to 325°F (160°C). Heat oil in a large oven-safe pan or Dutch oven over medium-high heat. Brown the knuckle on all sides (about 6–8 minutes total) to build flavor.
4. Add the quartered onion, bay leaves, caraway seeds (if using), thyme, broth and beer around (not over) the knuckle so the skin stays mostly exposed. Bring to a gentle simmer.
5. Cover the pot tightly and transfer to the oven. Braise for 2–2½ hours, or until the meat is tender and the connective tissue has broken down (it should pull away from the bone easily).
6. Increase oven temperature to 425°F (220°C). If you like a sticky glaze, brush the honey–Dijon glaze over the skin now. Roast uncovered for 20–30 minutes to crisp and color the skin — watch closely so it doesn’t burn.
7. Remove from oven and let the pork knuckle rest 10–15 minutes before carving. Sprinkle with a little coarse sea salt and chopped parsley. Serve with your favorite sides (see ideas below).

Quick Instant Pot/Pressure Cooker method:

1. Brown knuckle with sauté function, then add onion, broth and beer.
2. Cook on high pressure for 45 minutes, natural release 15 minutes.
3. Transfer to a baking sheet, glaze if desired, and broil or roast at 450°F (230°C) for 15–25 minutes to crisp the skin.

💡 Tips & Variations:

• For extra-crispy skin: dry the skin in the fridge overnight, score shallowly, and finish at high heat. Patience + salt = crackling.
• Low-carb swap: replace mashed potatoes with cauliflower mash or roasted root vegetables.
• Gluten-free: use gluten-free beer or substitute with extra broth or sparkling water for the braise. Ensure any prepared mustard/honey glaze is GF.
• Lighter/leaner option: trim some exterior fat before cooking and use a longer braise at lower temp to still get tender meat.
• Vegan alternative (flavor-inspired, not identical): braise large portobello mushrooms or slow-roast seasoned king oyster mushrooms or jackfruit with the same spice rub and beer/broth for a smoky, meaty-style centerpiece. Serve with roasted vegetables and pickles.
• Make-ahead: braise a day ahead, cool, refrigerate. Reheat in oven at 325°F (160°C) covered, then finish under broiler to re-crisp skin.
• Storing leftovers: refrigerate in an airtight container up to 3–4 days. Freeze up to 3 months (slice first for easier reheating). Reheat gently in oven (covered with foil, 325°F) then uncover to crisp.
• Use the bones: simmer bones for 6–12 hours to make a rich broth or soup base — you’ll get extra nutrition and flavor.

Serving ideas:

• Classic: sauerkraut and buttered mashed potatoes.
• Hearty: spaetzle or garlic roasted potatoes and braised red cabbage.
• Light: big green salad, oven-roasted carrots, and steamed greens.
• Condiments: whole-grain mustard, horseradish, pickles, or apple sauce to cut the richness.

🩺 Health & Lifestyle Tie-in:
Pork knuckle is rich in protein and collagen (great for joints and skin when you use the stock). It’s also higher in fat than lean cuts, so portion size and sides matter if you’re watching calories or heart health. Choosing lots of vegetables, swapping some carbs for low-carb veggies, and using the bones for mineral-packed broth can tilt this comforting dish toward a more nourishing meal. Eating balanced, home-cooked meals now can help lower long-term health costs — small changes in what you cook can support better well-being and potentially fewer doctor visits or health expenses down the road.

SEO & practical note: If you’re looking for “easy pork knuckle recipe,” “traditional pork knuckle,” or “homemade crispy pork knuckle,” this method balances simple steps with classic flavor. Want to save time? Use the pressure-cooker shortcut, and finish high-heat for the crunch.

❤️ Conclusion:
If you make this Pork Knuckle, I’d love to hear how it turned out — leave a comment or tag me on social so I can see your version. There’s something so satisfying about gathering around a big, rustic roast — enjoy every crunchy, tender bite!

#fblifestyle

Pork Knuckle

This easy, traditional Pork Knuckle recipe brings comfort to your kitchen with crispy skin and tender meat, perfect for family feasts or cozy weeknights.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, German

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 piece pork knuckle (3–4 lbs, bone-in) Also called pork hock or pork shank
• 2 tablespoons coarse salt Plus extra for rubbing the skin
• 1.5 teaspoons freshly ground black pepper
• 1 tablespoon sweet paprika Or smoked paprika for a deeper flavor
• 4 cloves garlic Minced
• 1 large onion Quartered
• 2 cups chicken or beef broth Or water
• 12 oz beer Lager or ale, or extra broth/water for braising
• 2 leaves bay leaves
• 1 teaspoon caraway seeds Optional
• 2 sprigs fresh thyme Or 1 teaspoon dried thyme
• 2 tablespoons olive oil Or neutral oil
• 2 tablespoons honey Optional glaze
• 1 tablespoon Dijon mustard Optional glaze

Optional Garnish

• to taste chopped parsley
• to taste coarse sea salt
• to taste mustard
• to taste pickles
• to taste sauerkraut

Method

 

Preparation

1. Pat the pork knuckle very dry with paper towels. Score the skin in a shallow crisscross pattern.
2. Rub the skin and meat with coarse salt, black pepper, paprika, and minced garlic.
3. (Optional) Place the seasoned knuckle uncovered in the fridge overnight or for 4–6 hours to dry the skin.

Cooking

1. Preheat the oven to 325°F (160°C).
2. Heat oil in a large oven-safe pan over medium-high heat. Brown the knuckle on all sides (about 6–8 minutes total).
3. Add onion, bay leaves, caraway seeds, thyme, broth, and beer around the knuckle. Bring to a gentle simmer.
4. Cover the pot tightly and transfer to the oven. Braise for 2–2.5 hours until tender.
5. Increase oven temperature to 425°F (220°C). Brush the glaze over the skin if desired. Roast uncovered for 20–30 minutes.
6. Remove from oven and let rest for 10–15 minutes before carving. Sprinkle with coarse sea salt and parsley.

Instant Pot Method

1. Brown the knuckle with sauté function, then add onion, broth, and beer.
2. Cook on high pressure for 45 minutes with a natural release of 15 minutes.
3. Transfer to a baking sheet, glaze if desired, and broil or roast at 450°F (230°C) for 15–25 minutes.

Notes

For extra-crispy skin, score the skin and finish at high heat. Use gluten-free beer for a gluten-free option. Store leftovers for up to 3–4 days or freeze for up to 3 months.