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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.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
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.