Crispy Pork Knuckle with Sauerkraut & Potatoes
Golden-skinned pork knuckle roasted until crackling-crisp, served with tangy sauerkraut and roasted potatoes. A German pub classic that tastes fancy but comes together in under 25 minutes using store-bought shortcuts.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lbs pork knuckle, skin scored in a crosshatch pattern
- 1 lb baby potatoes, halved
- 2 cups sauerkraut, drained
- 1 tsp caraway seeds
- 2 tbsp whole grain mustard
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pat pork skin dry with paper towels. Rub all over with salt, pepper, and caraway seeds.
- 2
Heat oven to 425°F. Place pork skin-side up on a large sheet pan lined with foil.
- 3
Toss potatoes with oil, salt, and pepper; scatter around the pork on the pan.
- 4
Roast for 18–20 minutes until skin is golden and crackling and potatoes are tender.
- 5
While pork roasts, warm sauerkraut in a small skillet over medium heat with 1 tbsp mustard.
- 6
Slice pork. Plate with sauerkraut, roasted potatoes, and a dollop of remaining mustard.
Tools you’ll need
- sheet pan
- foil
- paper towels
- small skillet
- knife
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