25-Min Crispy Pork Knuckle with Caraway
Pan-seared pork knuckle with a salty caraway crust, finished in the oven for a golden, crackling exterior. Polish comfort in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 48g
Ingredients
- 1.5 lbs pork knuckle, skin on
- 1 tbsp kosher salt
- 1.5 tsp caraway seeds
- ½ tsp black pepper
- 2 tbsp neutral oil
- 1 medium yellow onion
- ½ cup beef or chicken broth
Instructions
- 1
Pat pork knuckle dry with paper towels. Mix salt, caraway seeds, and black pepper; rub all over the skin.
- 2
Heat oil in a 12-inch cast iron skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear pork skin-side down for 4 minutes without moving until the skin is golden and crispy.
- 4
Flip and sear the underside 2 minutes. Chop onion, scatter around the pork, pour in broth.
- 5
Transfer skillet to a 425°F oven for 12 minutes until interior reaches 160°F on a meat thermometer.
- 6
Rest 3 minutes, then serve hot with pan juices spooned over the top.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- meat thermometer
- small bowl for spice rub
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