Pork knuckle baked in the oven
4 servings
140 minutes
Roasted pork knuckle is a traditional German dish known for its rich flavor and crispy crust. Its roots trace back to Bavaria, where it is often served with potato dumplings and sauerkraut. Marinated in a fragrant mix of spices, garlic, bay leaves, and mustard with tkemali sauce, the knuckle gains a rich, tangy taste. Slow roasting at low temperatures makes the meat incredibly tender, while the final high-temperature roasting gives it a golden, appetizing crust. This dish pairs perfectly with a glass of chilled beer and becomes a true centerpiece at gatherings, especially in cold weather when one craves hearty and aromatic food.
1
Pierce the pork knuckle in several places with a knife and stuff these holes with garlic (a quarter of a clove in each).
- Pork knuckle (ham hock): 600 g
- Garlic: 1 head
2
In a mortar, grind garlic, salt, pepper, and bay leaf. Add oil and mix thoroughly. Rub the resulting mixture on the knuckle.
- Garlic: 1 head
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 2 pieces
- Sunflower oil: 2 tablespoons
3
Mix some tkemali sauce with mustard and coat the piece of pork knuckle. Ideally, let it marinate for 2 hours (or better overnight), but you can also cook it right away.
- Tkemali sauce: to taste
- Mustard: to taste
4
Place the pork knuckle in a roasting sleeve and send it to a preheated oven at 100 degrees. Cook the meat for half an hour at this temperature, then increase the temperature to 200-220 degrees and cook for another hour and a half.
