Franconian Pork Knuckle

Franconian Pork Knuckle is a traditional dish from the Franconian cuisine, known for its hearty and flavorful taste. This recipe is perfect for a cozy family dinner or a gathering with friends.

Franconian Pork Knuckle

Ingredients

  • 1 pork knuckle (about 2 kg)
  • 2 onions, quartered
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp caraway seeds
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup beer

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Score the pork knuckle skin in a crisscross pattern.
  3. Place the pork knuckle in a roasting pan and add the onions, garlic, bay leaves, caraway seeds, salt, and black pepper.
  4. Pour the beer over the pork knuckle.
  5. Cover the roasting pan with foil and roast in the oven for 1 hour.
  6. Remove the foil and continue roasting for another hour, basting the pork knuckle occasionally with the pan juices.
  7. Once the skin is crispy and the meat is tender, remove from the oven and let it rest for 10 minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Oven

Nutritional facts per 1 serving

Calories
450 per serving
Protein
35g
Carbohydrates
10g
Fat
30g

Supplies

Roasting pan Foil

Tools

Oven

Serving suggestions

Serve the Franconian Pork Knuckle with sauerkraut, mashed potatoes, and a cold beer for an authentic Franconian experience.

Tips & tricks

For extra crispy skin, you can increase the oven temperature to 220°C (425°F) for the last 15 minutes of cooking.

Cost

$15