30-Min Crispy Pork Knuckle with Sauerkraut & Gravy
Oven-roasted pork knuckle with a crispy, browned exterior and juicy interior, served with warm sauerkraut, creamy mashed potatoes, and a rich pan gravy. Polish comfort food that actually fits a weeknight.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lb pork knuckle (or ham hock), skin scored in a crosshatch
- 1 can (15 oz) jarred or canned sauerkraut, drained
- 1.5 lb russet potatoes, peeled and chunked
- 1 cup beef or chicken broth
- 3 tbsp butter
- 1 tbsp all-purpose flour
- ½ tsp caraway seeds (optional, but authentic)
Instructions
- 1
Preheat oven to 425°F. Place pork knuckle skin-side up in a roasting pan. Season generously with salt and black pepper.
- 2
Roast uncovered for 20 minutes until the skin is golden and beginning to crackle. Brush with a little oil if needed.
- 3
While pork cooks, boil potatoes in salted water until fork-tender, ~12 minutes. Drain and mash with 2 tbsp butter and a splash of milk.
- 4
Warm sauerkraut in a small pot over medium heat with caraway seeds, 2–3 minutes until steaming.
- 5
Remove pork from oven. Transfer to a cutting board. Add broth to the hot pan, scraping up browned bits. Whisk in flour mixed with remaining 1 tbsp butter until gravy thickens, ~2 minutes.
- 6
Slice or shred pork. Divide mashed potatoes, sauerkraut, and pork among plates. Drizzle gravy over top and serve immediately.
Tools you’ll need
- roasting pan (9×13 inch or larger)
- medium pot (for potatoes)
- small pot (for sauerkraut)
- whisk
- cutting board
- sharp knife
- meat thermometer (optional but recommended)
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