20-Min Crispy Pork Knuckle & Bread
Oven-seared pork knuckle with caramelized exterior, served with toasted bread for soaking up the pan drippings. A weeknight shortcut to the Polish classic, ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 720
- Protein
- 52g
Ingredients
- 2.5 lb pork knuckle (skin-on), 2–2.5 lb
- 2 tsp coarse sea salt
- 1 tsp black pepper
- 4 cloves garlic cloves, crushed
- 1 tbsp fresh thyme or caraway seeds
- 4 slices thick-cut bread slices (rye or sourdough)
Instructions
- 1
Pat pork knuckle dry with paper towels. Score the skin in a crosshatch pattern with a sharp knife.
- 2
Rub all over with coarse salt, pepper, crushed garlic, and thyme. Let sit 5 minutes.
- 3
Heat 2 tbsp oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear pork skin-side down 6 minutes without moving until skin is deep golden and crispy.
- 5
Flip and sear other sides 3–4 minutes until browned. Transfer to a 400°F oven for 6 minutes to finish.
- 6
Toast bread slices in the same skillet 90 seconds per side. Let pork rest 2 minutes, then serve alongside.
Tools you’ll need
- 12-inch cast iron or stainless steel skillet
- sharp knife
- paper towels
- oven (preheated to 400°F)
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