Roast Pork Knuckle

by Editorial Staff

Summary

Prep Time	45 mins
Cook Time	2 hrs 30 mins
Total Time	3 hrs 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Preheat the oven to 200 ° C.
Cut the skin of the pork knuckle into a diamond shape. Season the knuckles.
Put 1/4 liter of water in a saucepan, place the knuckle in it and fry it on the middle bar in the oven for approx. 2 1/2 hours. During the entire cooking time, pour the frying stock over the knuckles every 15 minutes.
Quarter the onion and add to the knuckles after approx. 1 1/2 hours. Increase the temperature to 250 ° C 30 minutes before the end of the cooking time. Brush the meat repeatedly with beer and finish cooking. Keep the finished knuckles warm.
Remove the frying stock from the pot with a little water, pour through a sieve into the pot, bring to the boil once, season to taste and serve unbound with the knuckles.
Side dishes: bread dumplings, cucumber salad or cabbage salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.