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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:
Seasoned
Slow-cooked or braised to make the meat tender
Then roasted or deep-fried so the skin becomes very crispy
What it’s like
Skin: crunchy, crackly, crispy
Meat: rich, juicy, and tender
Flavor: savory, fatty, and often salty
Popular in different cuisines
You’ll find versions in several cuisines, especially:
German/ Bavarian: often called Schweinshaxe
Thai: crispy pork leg dishes are also common
Central European cuisines
Usually served with
Sauerkraut
Potatoes or mashed potatoes
Mustard
Pickled vegetables
Rice, in some Asian versions
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Rest time 10 minutes
Total Time 3 hours 30 minutes
Course Dinner, Main Course
Cuisine European, German
Servings 4 servings
Calories 267 kcal
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Ingredients
 
 

For simmering

Optional serving sides

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.
Start Cooking
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

Keyword baked, comfort food, crispy, pork
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