Traditional German Crispy Pork Knuckle
As we head into autumn, this week’s featured recipe includes a Linley Valley pork knuckle. Serve with roasted carrots and fresh snow peas. Find everything you need to create this tasty recipe and more at your local Farmer Jack’s.
- 2 pork knuckles
- 1 tsp black peppercorns
- 4 bay leaves
- 4 juniper berries
- 1 large onion, peeled & quartered
- 1 tsp caraway seeds
Prep time: 10 mins
Cooking time: 190 mins
- Bring water in a large pot to a boil.
- Add 2 tsp salt, quartered onions, peppercorns, bay leaves, and juniper berries.
- Turn down the temperature so that the water is still hot but not simmering and submerge the pork hocks.
- Let them cook at a low temperature for 90 minutes. The water should not boil or simmer.
- After 90 minutes use tongs to remove the pork knuckles from the water and use a sharp knife to incise the skin in a diamond pattern.
- Preheat oven to 200°C and rub the pork knuckles with caraway seeds and salt.
- Place the hocks on a rack in a roasting pan
and bake for about 90 minutes. Turn the pork hocks after 45 minutes.
- To crisp up the skin turn on your oven grill for the last 5-10 minutes. Keep an eye on them so the skin doesn’t burn.
- Serve immediately