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German Pork Knuckle

German Pork Knuckle

2 hr 50 min · 4 min 40s active · makes ~4.85 l · Medium

Roasted pork knuckle seasoned with juniper berries, cloves, and garlic. Tender, fall-apart meat with crispy skin serves four.

German Pork Knuckle

Roasted pork knuckle seasoned with juniper berries, cloves, and garlic. Tender, fall-apart meat with crispy skin serves four.

German Pork Knuckle

TOTAL TIME

2 hr 50 min

ACTIVE TIME

4 min 40s

QUANTITY

~4.85 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

A

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/13

Tools0/10

Ingredients

0/13 gathered · 4 servings

2piece

2,000ml

2piece

2piece

2piece

4clove

3piece

15piece

8piece

1tsp

4piece

2tbsp

500ml

	#	Product	Quantity	Notes	State
	1		2piece	—	—
	2		2,000ml	—	—
	3		2piece	—	—
	4		2piece	—	—
	5		2piece	—	—
	6		4clove	—	—
	7		3piece	—	—
	8		15piece	—	—
	9		8piece	—	—
	10		1tsp	—	—
	11		4piece	—	—
	12		2tbsp	—	—
	13		500ml	—	—

Tools

11 items

Serveware

1 item

Procedure

25 steps

1 of 25

Lower the pork knuckles into the stockpot.

Pork knuckles · 2 piece

⏱ 10s

ResultPork knuckles

2 of 25

Pour the water over the knuckles so they are fully submerged.

Water · 2,000 ml

⏱ 10s

ResultPork knuckles and water

3 of 25

Peel the onions and lay them on the board.

Yellow onion · 2 piece

⏱ 30s

ResultPeeled yellow onion

4 of 25

Cut each peeled onion in half through the root.

Peeled yellow onion · step 3

⏱ 15s

ResultHalved onions

5 of 25

Drop the onion halves into the pot.

Halved onions · step 4

⏱ 5s

ResultPork knuckles and water and halved onions

6 of 25

Peel the carrots and lay them on the board.

Carrots · 2 piece

⏱ 30s

ResultPeeled carrots

7 of 25

Add the peeled whole carrots to the pot.

Peeled carrots · step 6

⏱ 5s

ResultPork knuckle and peeled carrot mixture

8 of 25

Break the celery stalks in half and add them to the pot.

Celery stalk · 2 piece

⏱ 5s

ResultPork knuckle and peeled carrot mixture

9 of 25

Crush the garlic cloves with the flat of your hand and drop them in unpeeled.

Garlic · 4 clove

⏱ 5s

ResultPork knuckle and peeled carrot mixture

10 of 25

Add the bay leaves to the pot.

Bay leaf · 3 piece

⏱ 5s

ResultPork knuckle and peeled carrot mixture

11 of 25

Tip the whole black peppercorns into the pot.

Black peppercorns · 15 piece

⏱ 5s

ResultPork knuckle and peeled carrot mixture

12 of 25

Lightly crush the juniper berries between your fingers and add them to the pot.

Juniper berry · 8 piece

⏱ 5s

ResultPork knuckle and peeled carrot mixture

13 of 25

Sprinkle in the caraway seeds.

Caraway seeds · 1 tsp

⏱ 5s

ResultPork knuckle and peeled carrot mixture

14 of 25

Add the whole cloves to the pot.

Cloves · 4 piece

⏱ 5s

ResultPork knuckle and peeled carrot mixture

15 of 25

Stir the salt into the liquid.

Salt · 2 tbsp

⏱ 5s

ResultPork knuckle and peeled carrot mixture

16 of 25

Bring the pot to a full boil over high heat, then skim off any grey foam that rises to the surface.

⏱ 10 min

ResultBoiling broth

17 of 25

Reduce the heat to a steady gentle simmer and cook the knuckles, partially covered, for 90 minutes until the meat is tender and has begun to pull from the bone.

⏱ 1 hr 30 min

ResultSimmered pork knucklesused in step 19

18 of 25

Preheat the oven

220°C

⏱ 10 min

19 of 25

Lift the knuckles out of the broth with tongs and set them in the roasting tin, skin side up, shaking off excess liquid.

Simmered pork knuckles · step 17

⏱ 20s

ResultSimmered pork knuckles

20 of 25

Using the tip of a sharp knife, score the skin of each knuckle in a crosshatch pattern, cutting through the rind but not into the meat.

⏱ 1 min

ResultScored pork knuckles

21 of 25

Pour the dark beer around the base of the knuckles in the roasting tin.

Dark beer · 500 ml

⏱ 10s

ResultScored pork knuckles and dark beer

22 of 25

Slide the roasting tin into the oven.

⏱ 10s

ResultScored pork knuckles and dark beer

23 of 25

Roast the knuckles for 50 minutes, basting with the beer juices every 15 minutes, until the skin is deep mahogany and crackling-crisp.

220°C

⏱ 50 min

ResultRoasted pork knuckles

24 of 25

Pull the roasting tin from the oven using oven gloves and set it on a heatproof surface.

⏱ 15s

ResultRoasted pork knuckles

25 of 25

Leave the knuckles to rest in the tin for 10 minutes so the juices redistribute before serving.

⏱ 10 min

ResultRested pork knuckles

Total Time2 hr 50 min

#	Product	Tool	Action
1	2 piece		Lower the pork knuckles into the stockpot.⏱ 10sResultPork knuckles
2	2,000 ml		Pour the water over the knuckles so they are fully submerged.⏱ 10sResultPork knuckles and water
3	2 piece		Peel the onions and lay them on the board.⏱ 30sResultPeeled yellow onion
4	Peeled yellow onionstep 3		Cut each peeled onion in half through the root.⏱ 15sResultHalved onions
5	Halved onionsstep 4		Drop the onion halves into the pot.⏱ 5sResultPork knuckles and water and halved onions
6	2 piece		Peel the carrots and lay them on the board.⏱ 30sResultPeeled carrots
7	Peeled carrotsstep 6		Add the peeled whole carrots to the pot.⏱ 5sResultPork knuckle and peeled carrot mixture
8	2 piece		Break the celery stalks in half and add them to the pot.⏱ 5sResultPork knuckle and peeled carrot mixture
9	4 clove		Crush the garlic cloves with the flat of your hand and drop them in unpeeled.⏱ 5sResultPork knuckle and peeled carrot mixture
10	3 piece		Add the bay leaves to the pot.⏱ 5sResultPork knuckle and peeled carrot mixture
11	15 piece		Tip the whole black peppercorns into the pot.⏱ 5sResultPork knuckle and peeled carrot mixture
12	8 piece		Lightly crush the juniper berries between your fingers and add them to the pot.⏱ 5sResultPork knuckle and peeled carrot mixture
13	1 tsp		Sprinkle in the caraway seeds.⏱ 5sResultPork knuckle and peeled carrot mixture
14	4 piece		Add the whole cloves to the pot.⏱ 5sResultPork knuckle and peeled carrot mixture
15	2 tbsp		Stir the salt into the liquid.⏱ 5sResultPork knuckle and peeled carrot mixture
16	—		Bring the pot to a full boil over high heat, then skim off any grey foam that rises to the surface.⏱ 10 minResultBoiling broth
17	—		Reduce the heat to a steady gentle simmer and cook the knuckles, partially covered, for 90 minutes until the meat is tender and has begun to pull from the bone.⏱ 1 hr 30 minResultSimmered pork knucklesused in step 19
18	—	220°C	Preheat the oven⏱ 10 min
19	Simmered pork knucklesstep 17		Lift the knuckles out of the broth with tongs and set them in the roasting tin, skin side up, shaking off excess liquid.⏱ 20sResultSimmered pork knuckles
20	—		Using the tip of a sharp knife, score the skin of each knuckle in a crosshatch pattern, cutting through the rind but not into the meat.⏱ 1 minResultScored pork knuckles
21	500 ml		Pour the dark beer around the base of the knuckles in the roasting tin.⏱ 10sResultScored pork knuckles and dark beer
22	—		Slide the roasting tin into the oven.⏱ 10sResultScored pork knuckles and dark beer
23	—	220°C	Roast the knuckles for 50 minutes, basting with the beer juices every 15 minutes, until the skin is deep mahogany and crackling-crisp.⏱ 50 minResultRoasted pork knuckles
24	—		Pull the roasting tin from the oven using oven gloves and set it on a heatproof surface.⏱ 15sResultRoasted pork knuckles
25	—		Leave the knuckles to rest in the tin for 10 minutes so the juices redistribute before serving.⏱ 10 minResultRested pork knuckles
Total Time			2 hr 50 min

Serving

Transfer the knuckles to a large serving platter, spoon the roasting juices over the top, and bring to the table. The bay leaf and cloves are there for flavour; don't eat them.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,065kcal
	114g
	54g
	18g
	15g
	5g
	3g
	3,876mg

Ingredients0/13

Tools0/10

Recipe

German Pork Knuckle

Roasted pork knuckle seasoned with juniper berries, cloves, and garlic. Tender, fall-apart meat with crispy skin serves four.

What you’ll doYou will simmer pork knuckles with vegetables and spices for 90 minutes until tender, then transfer them to a roasting tin, score the skin, and roast in beer for 50 minutes with frequent basting until the skin cracks and darkens. A 10-minute rest follows before serving.

Serves4

Total2 hr 50 min

LevelMedium

Ingredients

Pork knuckles2 piece
Water2,000 ml
Yellow onion2 piece
Carrots2 piece
Celery stalk2 piece
Garlic4 clove
Bay leaf3 piece
Black peppercorns15 piece
Juniper berry8 piece
Caraway seeds1 tsp
Cloves4 piece
Salt2 tbsp
Dark beer500 ml

Tools

TongsLarge stockpotLarge serving platterOvenRoasting tinChef's knifeWooden spoonPeelerOven gloveChopping boardPan lid

Method

1

Lower the pork knuckles into the stockpot.

10sLarge stockpotPork knuckles · 2 piece

2

Pour the water over the knuckles so they are fully submerged.

10sLarge stockpotWater · 2,000 ml

3

Peel the onions and lay them on the board.

30sChopping board, Chefs knifeYellow onion · 2 piece

4

Cut each peeled onion in half through the root.

15sChopping board, Chefs knifePeeled yellow onion · step 3

5

Drop the onion halves into the pot.

5sLarge stockpotHalved onions · step 4

6

Peel the carrots and lay them on the board.

30sChopping board, PeelerCarrots · 2 piece

7

Add the peeled whole carrots to the pot.

5sLarge stockpotPeeled carrots · step 6

8

Break the celery stalks in half and add them to the pot.

5sLarge stockpotCelery stalk · 2 piece

9

Crush the garlic cloves with the flat of your hand and drop them in unpeeled.

5sLarge stockpotGarlic · 4 clove

10

Add the bay leaves to the pot.

5sLarge stockpotBay leaf · 3 piece

11

Tip the whole black peppercorns into the pot.

5sLarge stockpotBlack peppercorns · 15 piece

12

Lightly crush the juniper berries between your fingers and add them to the pot.

5sLarge stockpotJuniper berry · 8 piece

13

Sprinkle in the caraway seeds.

5sLarge stockpotCaraway seeds · 1 tsp

14

Add the whole cloves to the pot.

5sLarge stockpotCloves · 4 piece

15

Stir the salt into the liquid.

5sLarge stockpotSalt · 2 tbsp

16

Bring the pot to a full boil over high heat, then skim off any grey foam that rises to the surface.

10 minLarge stockpot, Wooden spoon

17

Reduce the heat to a steady gentle simmer and cook the knuckles, partially covered, for 90 minutes until the meat is tender and has begun to pull from the bone.

Result · Simmered pork knuckles · used in step 19

1 hr 30 minLarge stockpot, Pan lid

18

Preheat the oven

220°C10 minOven

19

Lift the knuckles out of the broth with tongs and set them in the roasting tin, skin side up, shaking off excess liquid.

20sRoasting tin, TongsSimmered pork knuckles · step 17

20

Using the tip of a sharp knife, score the skin of each knuckle in a crosshatch pattern, cutting through the rind but not into the meat.

1 minRoasting tin, Chefs knife

21

Pour the dark beer around the base of the knuckles in the roasting tin.

10sRoasting tinDark beer · 500 ml

22

Slide the roasting tin into the oven.

10sRoasting tin, Oven, Oven glove

23

Roast the knuckles for 50 minutes, basting with the beer juices every 15 minutes, until the skin is deep mahogany and crackling-crisp.

220°C50 minRoasting tin, Oven

24

Pull the roasting tin from the oven using oven gloves and set it on a heatproof surface.

15sRoasting tin, Oven, Oven glove

25

Leave the knuckles to rest in the tin for 10 minutes so the juices redistribute before serving.

10 minRoasting tin

26

Transfer the knuckles to a large serving platter, spoon the roasting juices over the top, and bring to the table. The bay leaf and cloves are there for flavour; don't eat them.

Result · Rested pork knuckles

20sLarge serving platterRested pork knuckles · step 25

Printed 8 October 2026