Crispy Pork Knuckle Roast
A traditional German-style roasted pork knuckle with a crispy, golden-brown crust. This dish is perfect for a hearty dinner.
Ingredients
- ●1 pork knuckleabout 1.5 kg
- ●1 yellowed onionchopped
- ●2 tbsp caraway seeds
- ●1 tsp sugar
- ●1 tsp salt
- ●1 tsp black pepper
- ●1 cup beerany German lager works well
- ●1 cup water
- ●1 cup flour
- ●2 tbsp lard or oil
Instructions
- 1
Preheat oven to 220°C.
- 2
Season the pork knuckle with salt, black pepper, and caraway seeds.
- 3
Heat the lard or oil in a large Dutch oven over medium heat.
- 4
Sear the pork knuckle until browned on all sides, about 5 minutes per side.
- 5
Transfer the pork knuckle to a plate and set aside.
- 6
Add the chopped onion to the Dutch oven and cook until caramelized, about 20 minutes.
- 7
Add the beer and water to the Dutch oven, scraping up any browned bits from the bottom.
- 8
Return the pork knuckle to the Dutch oven and bring the liquid to a simmer.
- 9
Transfer the Dutch oven to the preheated oven and roast the pork knuckle for 20 minutes.
- 10
Increase the oven temperature to 250°C and continue roasting for an additional 20-25 minutes, or until the skin is crispy and golden brown.
- 11
Remove the pork knuckle from the oven and let rest for 10 minutes before slicing and serving.