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Traditional German Pork Knuckle

Enjoy a healthier version of the beloved German pork knuckle, featuring tender meat, crispy skin, and wholesome vegetables, perfect for family gatherings or meal prep.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces pork knuckles (approximately 2 to 3 lbs each) Use lean cuts for a healthier option.
  • 1 tbsp salt For seasoning.
  • 1 tsp black pepper For seasoning.
  • 3 cloves garlic, minced Enhances flavor.
  • 1 tsp caraway seeds Adds a unique flavor.
  • 2 pieces onions, quartered For base flavor.
  • 2 pieces carrots, chopped For base flavor.
  • 2 pieces celery stalks, chopped For base flavor.
  • 1 cup dark German beer For moisture and flavor.
  • 2 cups beef or vegetable broth Use gluten-free broth for gluten-free option.

Method
 

Preparation
  1. Preheat your oven to 325F (160C).
  2. Pat the pork knuckles dry with paper towels and score the skin in a crisscross pattern.
  3. Rub the pork knuckles with salt, pepper, garlic, and caraway seeds evenly.
  4. Place the seasoned pork knuckles in a roasting pan, adding onions, carrots, and celery around them.
  5. Pour the dark German beer and broth over the vegetables.
  6. Cover the roasting pan with aluminum foil.
Cooking
  1. Roast in the preheated oven for 2.5 hours, basting occasionally.
  2. After 2.5 hours, remove the foil and increase the oven temperature to 425F (220C). Continue roasting for an additional 30 minutes until the skin is crispy.
  3. Let the pork knuckles rest for 10 minutes before carving.
  4. Serve with the roasted vegetables.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freeze wrapped in plastic wrap and aluminum foil for up to 3 months.