pork hock

Recipe video above. Realistically, one knuckle will serve 2. But for wow factor, serve one per person!!!While producing tender Pork Knuckle flesh is straightforward enough, very few recipes truly nail the crispy crackling. So here is a recipe that finally does! The skin is crispy all over and fabulously bubbly, shattering into a thousand porky shards when you bite instead of breaking your teeth on hard, leathery patches!Meanwhile, the flesh is seasoned with traditional flavourings and the Pork Knuckle is served with an authentic, dark and malty German beer gravy. It&#039;s every carnivore&#039;s dream come true!

German Pork Knuckle (Schweinshaxe) - Slow Roasted with Crispy crackling!

x 1.25kg / 2.5lb pork knuckle ((Note 1))

tbsp white vinegar ((Note 2))

garlic (,

salt

tsp black pepper

tsp juniper berries ((Note 5))

tsp caraway seeds

fennel seeds

dark German beer ((Note 6))

chicken stock / broth (, low sodium)

carrot (, unpeeled, sliced 2cm / 0.8" thick)

onion (, unpeeled, halved,

garlic (, cut in two halves horizontally)

juniper berries ((Note 5))

bay leaves (, preferably fresh otherwise dried)

tsp cornflour/cornstarch

water

tsp white sugar

Prick skin: Poke lots of small holes all over the pork knuckle’s skin, using a small sharp knife or even a pin (eg. safety pin, sewing pin). Take care not to pierce through the fat into the flesh (Note 7).

Vinegar: Brush (or rub) 1 tbsp of the vinegar on the pork flesh only, including inside cracks / crevices and meat under the skin where it meets the flesh (but do not peel skin back). Avoid getting vinegar on the skin.

Stud with garlic: Make shallow incisions in the pork flesh (only) with a small knife then stuff with the garlic slivers.

Seasoning rub: Pound the rub ingredients in a mortar and pestle until it&#039;s a coarse powder (or use a Nutribullet, spice grinder or similar).

Rub seasoning on pork: Rub pork skin with olive oil. Then rub the seasoning mix all over the pork – on the flesh, skin, and getting into all the cracks and crevices.

Skewer skin (secret for crispy skin! Note 8): Pull the skin down to stretch it tight so there&#039;s no creases. Then thread through 2 metal skewers in a &quot;X&quot; formation near the base of the knuckle. Pierce through skin 2cm / 0.8&quot; from the base of the pork knuckle to hold the stretched skin in place.

&quot;Marinate&quot; overnight: Place pork standing on a plate, then leave uncovered in the fridge overnight (Note 9).

Preparation and seasoning:

Preheat oven to 180°C / 350°F (160°C fan).

Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables).

Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note 10)

Slow roast: Roast for 2 hours 10 minutes, rotating tray half way. (If the liquid in the pan is getting too low and in danger of drying out, top with 1/2 cup of water at a time.) Roast until the internal temperature in the thickest part of meat reaches 85°C / 185°F.

Slow-roasting:

Remove knuckle from oven, transfer knuckle to a tray.

Increase oven: Increase oven to 260°C / 500°F (240°C fan) (Note 11)

Brush skin with vinegar: Brush skin with 1/2 the remaining 1 tbsp of vinegar. Place in oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar.

Skin should be crispy, dip golden and mostly bubbly.

Rest: Rest 15 minutes before serving with German Beer Gravy!

Make crispy Pork Knuckle crackling!

Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 - 2 cups.

Thicken: Bring liquid to a simmer. Mix cornflour and water, then pour into liquid while stirring. Add sugar and salt to taste.

Simmer: Simmer for 2 minutes or until it becomes a thin syrup consistency (German beer gravy should not be as thick as normal gravy, but quite runny). If it&#039;s too thick, add a touch of water. Too thin, simmer to reduce - it will thicken. Serve with pork knuckle!

German beer gravy:

Learn how to make German Roasted Pork Hocks (Pork Knuckles) anytime you want something traditionally German and wonderfully delicious! A hearty Oktoberfest meal for any time of the year!

Oma's Schweinshaxe ~ How to make Pork Hocks

pork hocks

carrot

onion

leeks

Prep and Cook

Prep and cook according to the recipe. Broil to crispen skin and serve

Air fryers come in different sizes and wattages. The temperature and air frying time given below is for a 1400W air fryer.Ideally, the temperature should be 200C. But our air fryer is small and the thickest part of the hock was almost touching the heat source on top. So, adjustments had to be made. If your air fryer is larger, crank it up to 200C for better results. The air frying time should be shorter too.

Air fried crispy pork hock

front pork hock

peppercorns

garlic

black pepper

bay leaf

Place the pork hock in a large pan and cover with water.

Add the rest of the ingredients and bring to the boil.

Lower the heat and simmer until tender. Check the liquid once in a while and add more water, if needed, to make sure the hock is submerged in liquid throughout the simmering. Alternatively, if your pan in on the shallow side, turn the hock over carefully every half an hour.

Scoop out the hock and rest on a rack. Leave to cool and for the skin to dry out.

Move the hock to the air fryer basket.

Air fry at 190C for 20 minutes.

Flip the hock over and air fry for another 20 minutes.

This traditional Polish pork hock recipe, or golonka, combines slow-cooked tenderness with a rich, crispy roasted finish. It's a comforting and hearty meal perfect for special occasions or family dinners.

Polish Pork Hock (Golonka)

Pork hocks (about 6 lbs total)

Carrots (peeled)

Parsnips (peeled)

Celery root

White onion

Bay leaves

Allspice berries

tsp Peppercorns

Salt

Dark beer

tbsp Mustard

tbsp Honey

Garlic (minced)

Paprika

tsp Thyme

tsp Caraway seeds

Clean and Sear the Hocks

Clean the pork hocks and sear them over high heat until the skin is browned. This step adds flavor and helps achieve a crispy skin when roasting.

Cook the Hocks

Place the hocks in a large pot with the carrots, parsnips, celery root, onion, bay leaves, allspice berries, peppercorns, and salt. Cover with water and bring to a boil. Reduce heat and simmer for 2 hours until the hocks are tender. Reserve 1 cup of the cooking liquid.

Prepare and Cook the Hocks

Make the Marinade

In a bowl, combine the beer, mustard, honey, minced garlic, paprika, thyme, caraway seeds, and salt. Mix well.

Marinate the Hocks

Preheat the oven to 400°F (200°C). Place the cooked hocks in a roasting pan and brush with the marinade. Let them sit for 30 minutes to an hour.

Roast the Hocks

Pour the reserved cooking liquid and the remaining marinade into the roasting pan. Cover with foil and roast for 1 hour. Remove the foil and roast for an additional 20 minutes, basting occasionally, until the skin is crispy and golden brown.

Prepare the Marinade and Roast

Top 4 pork hock recipes from across the web

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Air fried crispy pork hock

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Top 4 pork hock recipes from across the web

The most viewed pork hock recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

German Pork Knuckle (Schweinshaxe) ...

Oma's Schweinshaxe ~ How to make Po...

Air fried crispy pork hock

Polish Pork Hock (Golonka)

The most viewed pork hock recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine