Pork Knuckle

There are dishes that speak of patience, generosity, and old-world culinary tradition, and pork knuckle—also affectionately known as pork knee—is one of them. Slow cooked to tenderness, it’s the kind of food that doesn’t shout for attention but earns admiration with every bite. The cut itself sits just above the foot and below the shoulder or loin, depending on the style of butchery. It’s a section rich in connective tissue, skin, and marbling, ideal for the long, gentle cooking that transforms humble meat into something decadent.

Across Europe and parts of Asia, pork knuckle carries an almost iconic status. In Germany, Schweinshaxe is roasted or braised until the skin is crispy and the interior collapses into strands that soak up gravy or sauce. The Czech version, vepřo koleno, leans into beer-based cooking, often presented as a centrepiece surrounded by mustard, sauerkraut, or dumplings. In China, braised pork knuckle can be infused with soy, aromatics, and rice wine, prized for its silky texture and deep flavour. Though preparation methods vary, the reverence for this cut is universal.

What makes pork knuckle special is its dual personality. At first glance, it might appear rugged or rustic—skin, bone, and plenty of heft. Yet with slow cooking it becomes delicate and almost luxurious. The marrow melts, the collagen turns to gelatin, and the skin softens, crisps, or glazes depending on the technique. Each mouthful combines tenderness with a stick-to-your-lips richness that few other cuts can offer without the need for embellishment.

Because the meat responds beautifully to being gently cooked over hours, it invites flavours from broths, herbs, spices, or beer. As it cooks, the juices mingle and intensify, often forming the base of a sauce or gravy. This depth makes pork knuckle a favourite in both home kitchens and restaurants that value comfort alongside tradition. It’s not a dish you rush; it’s one you anticipate.

The presentation of a pork knuckle often sparks conversation. Set down on a platter or board, it has presence. Some prefer to carve it at the table, teasing out pieces of meat and crisped skin. Others pair it with a medley of sides that temper its richness and highlight its character. Whether the setting is a beer hall, a family table, or a festive gathering, pork knuckle has an unmistakable sense of occasion.

Though the dish is steeped in history, it doesn’t feel dated. Its appeal lies in how adaptable it is. It can welcome bright, fresh accompaniments just as easily as traditional comfort sides. Modern cooks sometimes glaze it with sweeter or spicier tones, or pair it with vegetables that bring contrast and colour. Whatever the style, the heart of the dish remains the same: slow-cooked pork at its most rewarding.

What to Serve with Pork Knuckle

Here are several ideas that pair beautifully with pork knuckle:

• Braised red cabbage – Its gentle sweetness and acidity balance the richness of the meat.
• Creamy mashed potatoes – A soft, buttery base that soaks up juices and gravy.
• Sauerkraut or pickled vegetables – Sharp and tangy flavours that cut through fatty tenderness.
• Buttered green beans or peas – Gentle freshness without stealing the spotlight.
• Crusty bread or rolls – Perfect for mopping up any leftover sauce or cooking juices.
• Roasted root vegetables – Carrots, parsnips, or swede bring earthy warmth and caramelisation.
• Grainy mustard or horseradish cream – Adds zing and livens up each bite.
• Beer gravy or rich jus – Deepens the savoury notes and complements the slow-cooked texture.
• Dumplings or spaetzle – Traditional starchy sides that turn the dish into a full feast.
• Light side salad with vinaigrette – Offers crispness and contrast without feeling heavy.

Prepared with time and respect, pork knuckle rewards every moment of cooking. It’s a dish full of heritage, generosity, and comfort—one that welcomes both tradition and personal flair at the table.

Glazed Pork Knuckle

Glazed Pork knuckle is a slow-cooked cut that becomes beautifully tender and full of flavour when given time and moisture. The skin can be left soft or finished off in the oven to create a crisp or sticky outer layer. It’s a hearty, traditional-style meal that pairs well with both rich sides and bright, tangy accompaniments.

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Course: Main Dish

Cuisine: German

Keyword: Alcohol, Beer, Chicken Stock, Cider, Glazed Pork Knuckle, Herbs, Honey, Pork, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 50 minutes minutes

Servings: 4 People

Calories: 338kcal

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Ingredients

 

MetricImperial

• ▢ 2 large pork knuckles 800g–1kg each
• ▢ 1 large onion roughly chopped
• ▢ 2 large carrots roughly chopped
• ▢ 2 stalks celery roughly chopped
• ▢ 4 cloves garlic smashed
• ▢ 2 leaves bay
• ▢ 1 tbsp peppercorns
• ▢ 1 tsp salt
• ▢ 500 ml stock vegetable, chicken or pork
• ▢ 250 ml beer cider or water
• ▢ 1 tbsp oil if roasting to crisp the skin

Glaze Ingredient:

• ▢ 2 tbsp honey or maple syrup
• ▢ 1 tbsp mustard or soy sauce
• ▢ 1 tsp vinegar or lemon juice

Instructions

Prepare the knuckles

• Pat the pork knuckles dry with kitchen paper. If the skin is particularly thick, make a few shallow slashes across it or score in a criss-cross pattern. This helps the fat render and prevents the skin from splitting unevenly.
  2 large pork knuckles
• Place the chopped onion, carrots, celery, garlic, bay leaves and peppercorns in a large, heavy-based pot or casserole dish. Lay the pork knuckles on top.
  1 large onion, 2 large carrots, 2 stalks celery, 4 cloves garlic, 2 leaves bay, 1 tbsp peppercorns
• Sprinkle with the salt.
  1 tsp salt
• Pour in the stock and beer/cider/water. The knuckles don’t need to be fully submerged—about halfway up is ideal. This keeps the meat moist while allowing the top to cook evenly.
  500 ml stock, 250 ml beer

Preparing the Glaze:

• In a small bowl, combine the honey, mustard and vinegar
  2 tbsp honey, 1 tbsp mustard, 1 tsp vinegar
• Stir until smooth.

Slow cook:

Option A: On the hob:

• Bring to a gentle simmer over medium heat, then reduce to low, cover with a lid and cook for 2½–3 hours until the meat is very tender and starting to pull away from the bone.

Option B: In the oven:

• Preheat to 160°C (140°C fan) / 320°F. Cover the dish and cook for 2½–3 hours.
• You’ll know it’s ready when a fork inserts easily and the meat gives way with little effort.

Optional crisping / glazing

• If you prefer a crisp or sticky finish:
• Preheat the oven to 200°C (180°C fan) / 400°F.
• Remove the knuckles from the cooking liquid and place them on a roasting tray.
• Brush lightly with oil, or apply your prepared glaze.
  1 tbsp oil
• Roast for 15–20 minutes until the skin is golden and crisp, or the glaze is bubbling and sticky.

Rest before serving

• Let the meat rest for about 10 minutes before carving or pulling apart. This helps retain juiciness and makes it easier to handle. Serve the Pork Knuckle warm/hot.

Use the cooking liquid:

• Strain the remaining liquid and vegetables. Simmer to reduce or blend into gravy if desired.

Notes

Serving Suggestions for the Pork Knuckle:

Here are sides that pair beautifully:

Mashed potatoes

Braised red cabbage

Sauerkraut or pickled veg

Roasted root vegetables

Dumplings or spaetzle

Green beans or peas

Crusty bread

Grainy mustard or horseradish cream

Light salad with vinaigrette

Beer or pan gravy

Nutrition

Calories: 338kcal | Carbohydrates: 26g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 1220mg | Potassium: 303mg | Fiber: 4g | Sugar: 17g | Vitamin A: 6436IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 1mg