German-style Roasted Pork Knuckle

Ingredients

• 2 pork knuckles (1.5 kg / 3.3 lbs each) 2 pork knuckles (1.5 kg / 3.3 lbs each)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons caraway seeds 2 tablespoons caraway seeds
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon salt 1 tablespoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 onion, sliced 1 onion, sliced
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth

Nutrition

• Calories (kcal / KJ): 650 kcal / 2718 KJ
• Fat: 45g (total), 15g (saturated)
• Carbohydrates: 2g (total), 0g (sugars)
• Protein: 60g
• Fiber: 0g
• Salt: 2.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, caraway seeds, Dijon mustard, olive oil, salt, black pepper, paprika, dried thyme, and dried rosemary to make the marinade.
3. 3.
   Rub the marinade all over the pork knuckles, ensuring they are evenly coated. Let them marinate for at least 2 hours, or overnight for best results.
4. 4.
   Place the sliced onion in a roasting pan and place the marinated pork knuckles on top.
5. 5.
   Pour the chicken broth into the roasting pan, ensuring it covers the bottom but doesn't touch the pork knuckles.
6. 6.
   Cover the roasting pan tightly with aluminum foil and roast in the preheated oven for 3 hours.
7. 7.
   Remove the foil and increase the oven temperature to 220°C (430°F).
8. 8.
   Roast the pork knuckles for an additional 30 minutes, or until the skin becomes crispy and golden brown.
9. 9.
   Remove from the oven and let the pork knuckles rest for 10 minutes before serving.
10. 10.
    Serve the German-style Roasted Pork Knuckle with sauerkraut, mashed potatoes, and mustard for an authentic German experience.

Treat your ingredients with care...

• Pork knuckles — Make sure to marinate the pork knuckles for at least 2 hours, or overnight, to allow the flavors to penetrate the meat and tenderize it.

Tips & Tricks

• For an extra crispy skin, pat dry the pork knuckles with paper towels before applying the marinade.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the marinade.
• Serve the pork knuckles with a side of horseradish sauce for an extra kick of flavor.
• Leftover pork knuckle can be used in sandwiches or salads for a delicious next-day meal.
• To achieve a more intense flavor, marinate the pork knuckles for 24 hours.

Serving advice

Serve the German-style Roasted Pork Knuckle hot, straight from the oven, to fully enjoy the crispy skin. Accompany it with traditional German sides like sauerkraut, mashed potatoes, and mustard for a complete and authentic meal.

Presentation advice

Place the German-style Roasted Pork Knuckle on a large serving platter, garnished with fresh herbs such as parsley or thyme. The crispy skin should be facing upwards to showcase its golden brown color and enticing texture.