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
  • Salt

Serves: 2
Prep time: 10 mins
Cooking time: 190 mins


  1. Bring water in a large pot to a boil.
  2. Add 2 tsp salt, quartered onions, peppercorns, bay leaves, and juniper berries.
  3. Turn down the temperature so that the water is still hot but not simmering and submerge the pork hocks.
  4. Let them cook at a low temperature for 90 minutes. The water should not boil or simmer.
  5. 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.
  6. Preheat oven to 200°C and rub the pork knuckles with caraway seeds and salt.
  7. Place the hocks on a rack in a roasting pan
    and bake for about 90 minutes. Turn the pork hocks after 45 minutes.
  8. 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.
  9. Serve immediately
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