Our best tips for the best result
The goal is to achieve the juiciest meat possible, and for that, we share our top tips:
- Choose high-quality meat – we bought a fresh pork knuckle at our local butcher.
- Take the knuckle out of the refrigerator about 1 hour before roasting.
- Pat the skin thoroughly dry – this is crucial for a crispy, delicious crust later.
- For extra crispy skin (which we highly recommend), brush it with vinegar or salted water before the final stage of roasting.
- After roasting, let the meat rest for about 15 minutes, then carve and serve with your chosen side dishes.
Serving ideas
We like to serve it in the traditional way, with potato dumplings and braised sauerkraut. Definitely have some bread on hand as well, so you can soak up the last drops of that divine sauce. These are our favorite side dishes:
- Mashed potatoes and peas
- Bread Stuffing Loaf
- Buckwheat Stir Fry with Vegetables
- Roasted Potatoes with Paprika
- Mashed potatoes
Storing and freezing
Once we’ve prepared the perfect, crispy pork knuckle, we often wish the flavor could last for several days. Good news? With proper storage, the meat stays juicy and safe to eat.
Refrigerator storage: First, let the knuckle cool to room temperature. Then, remove the meat from the bone and store it in a tightly sealed container. Keep in the fridge for up to 3 days. The sauce can also be stored covered in the refrigerator.
Freezer storage: First, let the knuckle cool to room temperature. Remove the meat from the bone and store it in a tightly sealed container or freezer bags. Label with the date and freeze for up to 3 months. You can also freeze the whole knuckle with the bone, but it will be harder to thaw and heat evenly.
Reheating: The best method is to thaw the meat overnight in the fridge. Then, reheat in the microwave or in the oven at 210°C (410°F) for about 10–15 minutes. Add about 80 ml of water. It’s easiest to reheat in a cast-iron pot covered with a lid. If you don’t have a lid, cover with aluminum foil, making sure it doesn’t touch the food.
How to make roasted pork knuckle at home (video)
Check out this short video for an easier way to prepare the dish at home.
Next, try these pork recipes
- Pork Chops with Mustard and Garlic
- Slow-roasted pork butt with cabbage
- Roasted Ham Hock with Vegetables
- Slow Roasted Pork Belly
- Braised Pork Shoulder with Pepper Tomato Sauce
Made in collaboration with Celjske mesnine d.o.o.
METHOD
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spices
In a mortar, mix and crush all the ingredients for the spice blend.
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meat
Place the meat in a bowl and rub it thoroughly with the spices. Cover with plastic wrap and refrigerate for 6–24 hours.
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meat
When the meat is ready for roasting, prick the skin evenly to help it crisp up. Insert two metal skewers crosswise through the meat so it can rest over a deep roasting pan with vegetables, keeping the skin stretched and taut.
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roast
Place the roughly chopped vegetables into a large, deep roasting pan and pour in the stock. Set the meat over the pan so it sits above the vegetables, using the metal skewers to support it. Preheat the oven to 170°C (340°F) and position the rack one level below the center. Roast the meat first for 40 minutes at 170°C (340°F), then reduce the temperature to 120°C (250°F) and continue roasting for about 4 hours and 30 minutes, or until the internal temperature reaches 85–90°C (185–195°F), checking with a meat thermometer. Baste the meat with dark beer every hour.
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roast
Remove the meat from the oven and brush it with wine vinegar. Move the oven rack to the center position and roast the meat for another 25–30 minutes at 230°C (445°F), until the skin is crispy. Keep a close eye on it during the final 15 minutes of roasting, as the pork knuckle can brown too quickly.
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sauce
Strain the vegetables and sauce through a fine sieve into a saucepan. Place over medium heat and cook for 10 minutes, until about two-thirds of the liquid has evaporated.
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serve
Slice the pork knuckle and serve it with your chosen side dishes, for example, braised sauerkraut, potatoes, and the sauce.
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