German Roasted Pork Knuckle with Beer and Caraway Recipe
Juicy pork knuckle with crispy skin, slowly roasted in beer with onion and caraway, is a classic from Bavarian beer gardens. In Germany it often appears when watching a match or at family gatherings, when hearty food rules the table. The taste is a bit like a mix of Polish roasted pork neck and Czech pork in beer – lots of meat, lots of sauce and no pretending this is a diet dish.
This pork knuckle combines the best of Central European comfort food: slow roasting in beer, aromatic caraway and a thick, flavourful sauce. The long baking time gives meltingly tender meat under a shatteringly crisp skin, just like in a Bavarian beer garden.
Chef's tips
Score the skin carefully but deeply enough – this helps the fat render and the skin crisp up properly. If the skin isn’t crisp enough at the end, switch on the grill function for a few minutes, watching closely so it doesn’t burn.
How to serve
Serve on a large platter with plenty of sauce, alongside mashed or boiled potatoes, bread dumplings and warm sauerkraut. A simple green salad with a sharp vinaigrette nicely cuts through the richness.
Ingredients
- pork knuckle - 2 pieces
- beer - 500 ml
- onion - 3 pieces
- carrot - 2 pieces
- garlic - 4 cloves
- vegetable oil - 2 tablespoons
- caraway seeds - 2 teaspoons
- bay leaf - 3 pieces
- salt - 2 teaspoons
- black pepper - 1 teaspoon
- vegetable stock - 300 ml
- mustard - 2 tablespoons
Preparation
- Rinse the pork knuckles under cold water and pat them thoroughly dry with paper towels. Score the skin in a criss-cross pattern with a sharp knife, trying not to cut into the meat.
- In a small bowl mix the salt, pepper and 1 teaspoon of caraway seeds. Rub the pork knuckles thoroughly with the seasoning, including into the cuts in the skin.
- Peel the onions and slice them into thick wedges. Peel the carrots and cut into slices. Peel the garlic and lightly crush with a knife.
- Heat the oil in a large pan over medium-high heat. Sear the pork knuckles on all sides for 3–4 minutes, until the skin starts to brown and turn slightly crisp.
- Put the onion, carrot, garlic, bay leaves and the remaining caraway seeds into a large roasting tin or ovenproof dish. Mix, then place the seared pork knuckles on top.
- Pour the beer and stock into the dish so that the liquid reaches roughly halfway up the meat. Cover the dish with a lid or aluminium foil.
- Place in an oven preheated to 180°C (top and bottom heat) and roast for about 90 minutes. Every 20–30 minutes baste the pork knuckles with the sauce from the bottom of the dish.
- After 90 minutes remove the cover, brush the skin of the pork knuckles with mustard and increase the temperature to 200°C. Roast for another 30–40 minutes, until the skin is deeply browned and very crispy. If the sauce reduces too much, add a little water or stock.
- Take the finished pork knuckles out of the oven and leave to rest for 10 minutes so the meat can relax. Serve with the roasting juices, which you can blend slightly to make them smoother.
Storage
Store leftovers in the fridge for up to 3 days, tightly covered. Reheat gently in the oven with a little extra stock or water so the meat doesn’t dry out, and briefly grill the skin at the end to crisp it up again.
