Crispy Pork Knuckle
Crispy pork knuckle is a dish made from the lower part of a pig’s leg, usually the section around the ankle joint, called the knuckle or hock.It’s typically:SeasonedSlow-cooked or braised to make the meat tenderThen roasted or deep-fried so the skin becomes very crispyWhat it’s likeSkin: crunchy, crackly, crispyMeat: rich, juicy, and tenderFlavor: savory, fatty, and often saltyPopular in different cuisinesYou’ll find versions in several cuisines, especially:German/ Bavarian: often called SchweinshaxeThai: crispy pork leg dishes are also commonCentral European cuisinesUsually served withSauerkrautPotatoes or mashed potatoesMustardPickled vegetablesRice, in some Asian versions
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Ingredients
- 2 large pork knuckles about 2 to 2 1/2 pounds each), split if possible
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon caraway seeds lightly crushed, optional
- 1 tablespoon paprika
- 1 tablespoon baking powder
- 1 tablespoon neutral oil
For simmering
- 1 medium onion quartered
- 4 cloves garlic smashed
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon salt
- Water enough to cover
Instructions
Simmer the pork knuckles
- Place the pork knuckles in a large pot.
- Add onion, garlic, peppercorns, bay leaves, and 1 teaspoon salt.
- Add enough water to cover the knuckles by about 1 inch.
- Bring to a boil, then reduce to a gentle simmer.
- Cover loosely and cook for about 2 to 2 1/2 hours, or until the meat is tender but not falling apart.
Dry the skin
- Remove the pork knuckles from the pot and pat them very dry with paper towels.
- Let them sit uncovered on a tray for 30 minutes, or refrigerate uncovered for 2 to 8 hours for even crispier skin.
Season
- Preheat the oven to 450°F.
- In a small bowl, mix: 2 tablespoons kosher salt black pepper garlic powder onion powder caraway seeds if using paprika baking powder
- Rub the pork knuckles with the oil.
- Sprinkle and rub the seasoning mixture all over, especially on the skin.
Roast until crispy
- Place the pork knuckles on a wire rack set over a baking sheet.
- Roast at 450°F for 25 to 35 minutes, turning once if needed, until the skin is deeply browned and crispy.
- If needed, broil for 2 to 5 minutes at the end, watching carefully so it does not burn.
Rest and serve
- Let rest for 10 minutes.
- Serve hot with mustard, sauerkraut, and potatoes.
Dry skin is key: the drier the skin, the crispier it gets.
Baking powder helps blister and crisp the skin.
If your knuckles are very large, they may need a little longer in the oven.
You can score the skin lightly before roasting, but don’t cut too deeply into the meat.
Baking powder helps blister and crisp the skin.
If your knuckles are very large, they may need a little longer in the oven.
You can score the skin lightly before roasting, but don’t cut too deeply into the meat.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 267kcal (13%)Carbohydrates: 9g (3%)Protein: 16g (32%)Fat: 22g (34%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 57mg (19%)Sodium: 4448mg (193%)Potassium: 128mg (4%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 87IU (2%)Vitamin C: 7mg (8%)Calcium: 215mg (22%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- Dutch oven or large heavy pot
- Small bowl for seasoning
- wire rack that fits inside the baking sheet
- aluminum foil optional for easier cleanup
- Instant-read thermometer optional
- Mortar and pestle or spice grinder for caraway seeds and peppercorns
- Roasting gloves or sturdy oven mitts
- Splatter guard if broiling
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