Roast Pork Knuckle
A hearty German-style feast featuring crispy-skinned roasted pork knuckle, creamy mashed potatoes, tangy sauerkraut, and juicy sausages, perfect for a comforting dinner.
- Total time
- 200 min
- Servings
- 4
- Calories
- 650
- Protein
- 45g
Ingredients
- 1 whole pork knuckle
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon caraway seeds
- 4 medium potatoes
- ½ cup milk
- 2 tablespoons butter
- 2 cups sauerkraut
Instructions
- 1
Preheat oven to 350°F. Pat pork knuckle dry and score the skin in a diamond pattern.
- 2
Rub knuckle with salt, pepper, and caraway seeds. Place on a rack in a roasting pan.
- 3
Roast for 2.5 to 3 hours, until skin is crispy and internal temperature reaches 190°F.
- 4
While pork roasts, boil potatoes in salted water until tender, about 20 minutes.
- 5
Drain potatoes, mash with milk and butter until smooth. Season with salt and pepper.
- 6
Warm sauerkraut in a saucepan over low heat, stirring occasionally.
- 7
Let pork rest 10 minutes before slicing. Serve with mashed potatoes, sauerkraut, and optional sausages or crusty bread.
- 8
For extra flavor, add a splash of beer to the roasting pan halfway through cooking.
Tools you’ll need
- Roasting pan with rack
- Large pot
- Potato masher
- Saucepan
- Knife
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