German Pork Knuckle Crispy Crackling (Print-Friendly Version)

Slow roasted pork knuckle with exceptionally crisp skin and dark German beer gravy. Succulent Bavarian comfort food.

# What You’ll Need to Make This:

→ Pork Knuckle and Marinade

01 - 1 x 1.25 kg pork knuckle, hindquarter cut, skin on, flat bottom
02 - 2 tablespoons white vinegar
03 - 3 garlic cloves, sliced into slivers

→ Marinade Rub

04 - 2 teaspoons kosher or cooking salt
05 - 1 teaspoon ground black pepper
06 - 1 teaspoon juniper berries
07 - 1 teaspoon caraway seeds
08 - 1 teaspoon fennel seeds

→ Beer Gravy

09 - 500 ml dark German beer
10 - 500 ml low-sodium chicken stock
11 - 1 carrot, unpeeled, sliced into 2 cm rounds
12 - 1 onion, unpeeled, halved and sliced 1.25 cm thick
13 - 1 head garlic, halved horizontally
14 - 5 juniper berries
15 - 2 bay leaves, preferably fresh

→ Gravy Thickening and Seasoning

16 - 2 teaspoons cornflour
17 - 120 ml water
18 - 1 teaspoon white sugar
19 - 0.25–0.5 teaspoon kosher or cooking salt, to taste

# How to Prepare:

01 - Prick the pork knuckle skin thoroughly with a small sharp knife or pin, being careful not to pierce through the fat into the meat.
02 - Brush 1 tablespoon of vinegar onto the pork flesh only, including inside crevices and under the skin where accessible. Avoid contact with the skin.
03 - Create shallow cuts in the pork flesh and insert garlic slivers into the incisions.
04 - Using a mortar and pestle or spice grinder, crush salt, pepper, juniper berries, caraway seeds, and fennel seeds into a coarse powder.
05 - Rub the pork skin with a small amount of olive oil. Coat the entire knuckle — flesh, skin, and crevices — with the seasoning mixture.
06 - Pull the skin taut by stretching it and secure near the base with two skewers in an X formation to keep the skin smooth and tight.
07 - Stand pork upright on a plate and place uncovered in the refrigerator overnight to dry and develop flavor.
08 - Set oven to 180°C top/bottom heat (160°C fan). Add dark beer, chicken stock, carrot, onion, halved garlic head, juniper berries, and bay leaves to a deep roasting pan.
09 - Place a rack over the roasting pan. Set the pork knuckle upright on the rack, bone vertical. Stabilize with foil if necessary.
10 - Roast for 2 hours and 10 minutes, rotating the tray halfway through. Ensure pan liquid does not run dry, topping up with water as needed. Internal meat temperature should reach 85°C.
11 - Remove pork knuckle from oven and transfer to a clean tray.
12 - Increase oven to 260°C (240°C fan). Brush the skin with half of the remaining vinegar.
13 - Roast pork for 30 minutes, brushing with remaining vinegar halfway through and rotating tray. Skin should become golden, bubbling, and crisp.
14 - Allow the pork knuckle to rest for 15 minutes before serving.
15 - Strain pan juices into a saucepan to yield 375–500 ml. Bring to a simmer. Mix cornflour with water, stir into juices, and cook for two minutes until slightly syrupy. Season with sugar and salt to taste. Adjust thickness with water or further reduction as needed.

# Extra Tips:

01 - Use hindquarter pork knuckles for best results, as they provide more tender meat and ample skin for crisp crackling.
02 - Pricking and stretching the skin are critical steps for ensuring uniformly crispy crackling.
03 - Uncovered refrigeration overnight dries the skin and intensifies seasoning penetration.
04 - Serve alongside tangy salads or braised potatoes to counterbalance the dish’s richness.

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