Description
Perfect Crispy German Pork Knuckle with Beer Gravy Recipe
Ingredients
Scale
- 1.25 kg Pork knuckle
- 1 tbsp White vinegar
- 4 cloves Garlic cloves
- 10 g Juniper berries
- 1 tbsp Caraway seeds
- 1 tbsp Fennel seeds
- 2 tbsp Kosher salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 500 ml Dark German beer
- 500 ml Low-sodium chicken stock
- 1 medium Carrot
- 1 medium Onion
- 1 whole Head of garlic
- 2 leaves Bay leaves
- 2 tbsp Cornstarch
- 1 tsp Sugar
- 500 ml Water
- to taste Additional salt
Instructions
- Prick the pork knuckle skin all over with a sharp pin or knife, making about 100 tiny holes.
- Rub white vinegar into the exposed pork flesh, avoiding the skin.
- Insert garlic slivers into small incisions made in the meat.
- Crush together juniper berries, caraway seeds, fennel seeds, kosher salt, and black pepper into a coarse powder.
- Rub olive oil generously over the skin and apply the seasoning mix all over.
- Stretch the skin tightly and pierce it with skewers in an ‘X’ pattern.
- Marinate uncovered in the fridge overnight.
- Preheat the oven to 180°C / 350°F (160°C fan).
- Combine all beer gravy ingredients in a deep roasting pan and set the knuckle upright on a rack.
- Roast for 2 hours and 10 minutes, rotating halfway through until the internal temperature reaches 85°C / 185°F.
- Remove from the oven and increase the temperature to 260°C / 500°F (240°C fan).
- Brush the skin with remaining vinegar and roast again for 30 minutes, rotating halfway.
- Rest the pork knuckle for 15 minutes before carving.
- Strain the pan juices into a saucepan, simmer, then add cornstarch slurry, sugar, and extra salt until thickened.
- Serve the knuckle with a generous pour of the dark beer gravy.
Notes
- Prep Time: 120 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 1 g
- Sodium: 1800 mg
- Fat: 50 g
- Saturated Fat: 15 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 150 mg
Keywords: Crispy German Pork Knuckle, Beer Gravy, Pork Recipe