bavarian pork knuckle recipe

Written ByJenny Smyth Posted on
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The Best bavarian pork knuckle recipe

I’m so excited to share this traditional Bavarian pork knuckle recipe with you all. As a busy mom of three, I’m always on the lookout for hearty and comforting meals that can be easily prepared on a weeknight. This pork knuckle recipe is a staple in our household, and I’m sure it will become one in yours too.

The combination of tender pork, crispy crackling, and rich flavors is absolutely divine. Plus, it’s surprisingly easy to make and requires minimal preparation time. My kids love helping me in the kitchen, and this recipe is perfect for them to learn some basic cooking skills.

We often serve it with roasted vegetables and potatoes, but feel free to get creative with your side dishes. The best part? This recipe makes enough for a crowd, so it’s perfect for family gatherings or special occasions.

Not only is it delicious, but it’s also packed with nutrients and can be made healthier by using a mixture of leaner cuts of meat and herbs for added flavor. In fact, I often serve it at our family game nights or movie nights, and everyone raves about it. My husband loves how easy it is to reheat and serve with a side of sauerkraut or braised red cabbage.

It’s truly a crowd-pleaser! So if you’re looking for a new family favorite or just want to try something different, give this Bavarian pork knuckle recipe a try! You won’t regret it.

Bavarian Pork Knuckle

4.5 from 1940 votes

Bavarian Pork Knuckle is a hearty and flavorful dish. This recipe features a crispy skin and tender meat, slow-cooked to perfection.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pork Knuckle

1 pork knuckle (about 2 kg)
2 tbsp salt
1 tbsp black pepper
2 tbsp caraway seeds
2 tbsp mustard seeds
2 tbsp juniper berries

For the Sauce

1 onion
2 carrots
2 celery stalks
2 cloves garlic
2 tbsp vegetable oil
2 cups beef broth
1 tbsp tomato paste

👨‍🍳Directions

1Preheat the oven to 250°C.
2Score the skin of the pork knuckle with a sharp knife in a crisscross pattern.
3Be careful not to cut too deep.
4Rub the pork knuckle with salt, black pepper, caraway seeds, mustard seeds, and juniper berries.
5Make sure the spices are evenly distributed over the entire surface of the pork knuckle.
6Place the pork knuckle in a roasting pan and roast in the preheated oven for 1 hour.
7After 1 hour, increase the oven temperature to 275°C and roast for another 1 hour.
8The skin should be golden brown and crispy.
9While the pork is roasting, prepare the sauce.
10Chop the onion, carrots, and celery into small pieces.
11Heat the vegetable oil in a pan over medium heat and add the chopped vegetables and garlic.
12Sauté until the vegetables are softened and lightly browned.
13Add the beef broth and tomato paste to the pan with the vegetables.
14Stir well to combine and bring the mixture to a boil.
15Reduce the heat and let the sauce simmer for 10 minutes.
16The sauce should thicken slightly and the flavors should be well combined.
17Remove the pork knuckle from the oven and let it rest for 10 minutes before carving.
18Serve the pork knuckle with the sauce on the side.
19The pork should be tender and juicy, with a crispy skin.

🔧Equipment

Baking sheet
Oven
Roasting pan
Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 100mg🧂Sodium: 1200mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 35g

📝Notes

You can adjust the spices to your taste. For a spicier version, add some paprika or cayenne pepper to the rub.

Watch Video Of How Bavarian Pork Knuckle Works

This Bavarian pork knuckle recipe is truly a staple in our household, and I’m confident it will become one in yours too! It’s perfect for any occasion – whether you’re hosting a big dinner party or just need a hearty meal for your family.

And don’t worry about leftovers; they’ll keep beautifully in the fridge for up to five days. Just reheat them when needed by steaming or sautéing – simple as that!

In fact, I often serve leftover pork knuckle as part of our weekly meal prep routine – just shred it up into smaller pieces and add some veggies like carrots or zucchini for an easy lunch.

❓ Frequently Asked Questions About Bavarian Pork Knuckle

Q: What is the difference between a pork knuckle and a ham hock?

A: A pork knuckle is actually the lower part of the pig’s leg, whereas a ham hock is the upper part of the pig’s leg. The meat from both cuts can be used in various recipes, but they have slightly different textures and flavors.

Q: Can I use boneless pork knuckles in this recipe?

A: While boneless pork knuckles are available in some stores, I highly recommend using bone-in cuts for this recipe. The bone adds flavor and texture to the dish, making it more authentic and delicious.

Q: How long does it take to cook a pork knuckle?

A: Cooking time will depend on the size of your pork knuckle and your preferred level of doneness. Generally speaking, you can expect to cook a 2-pound pork knuckle for about 2-3 hours in the oven or 1-2 hours on the stovetop.

Q: Can I make this recipe without any fat or oil?

A: While you can reduce the amount of fat used in this recipe, it’s essential to use some oil or fat to prevent the meat from drying out during cooking.

Q: Can I store leftover pork knuckle in the fridge?

A: Yes, you can store leftover pork knuckle in an airtight container in the fridge for up to 5 days. Simply reheat it when needed by steaming or sautéing.

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