Traditional Germany Pork Knuckle Recipe

 

 

Ingredients

2 pork knuckles (about 2–3 lbs each)
1 tbsp salt
1 tsp black pepper
3 cloves garlic, minced
1 tsp caraway seeds
2 onions, quartered
2 carrots, chopped
2 celery stalks, chopped
1 cup dark German beer
2 cups beef or vegetable broth

Instructions

Prepare the Pork Knuckle: Preheat your oven to 325°F (160°C). Pat the pork knuckles dry with paper towels. Score the skin in a crisscross pattern to help it crisp up.
Season: Rub the pork knuckles with salt, pepper, garlic, and caraway seeds. Place them in a roasting pan.
Add Vegetables: Add the onions, carrots, and celery around the pork knuckles in the roasting pan.
Roast: Pour the beer and broth over the vegetables. Cover the pan with aluminum foil and roast for 2.5 hours, basting occasionally with the pan juices.
Crisp the Skin: Remove the foil and increase the oven temperature to 425°F (220°C). Roast for an additional 30 minutes, or until the skin is crispy and golden brown.
Serve: Let the pork knuckles rest for 10 minutes before carving. Serve with the roasted vegetables and your choice of sides.