25-Min Pan Pork Knuckle with Roasted Potatoes
Thick-cut pork knuckle seared until golden, finished with mustard and beer braise. Serve with crispy roasted potatoes for an easy weeknight golonka.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lbs pork knuckle, bone-in (1.5–2 lbs)
- 1.5 lbs potatoes, cut into 1-inch chunks
- 3 tbsp yellow mustard
- 1 cup beer (lager or pilsner)
- ½ tsp caraway seeds
- 2 whole bay leaves
- 1 whole onion, halved
Instructions
- 1
Toss potatoes with 1 tbsp oil, salt, and pepper on a sheet pan. Roast at 450°F for 15 minutes, stirring halfway.
- 2
Pat pork knuckle dry. Season generously with salt and pepper on all sides.
- 3
Heat 2 tbsp oil in a large skillet over medium-high. Sear pork 3 minutes per side until golden brown.
- 4
Add mustard, beer, caraway seeds, bay leaves, and halved onion around the pork. Bring to a simmer.
- 5
Cover and simmer 10 minutes until pork is cooked through. Internal temp should reach 160°F.
- 6
Plate pork and potatoes. Spoon braising liquid and mustard sauce over top. Serve immediately.
Tools you’ll need
- sheet pan
- large skillet (12-inch)
- meat thermometer
- tongs
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