German Pork Knuckle｜Crispy crackling, tender meat and perfect with sauerkraut and mustard

German pork knuckle is typically cured or salted first, then roasted or fried until the skin turns crisp and the meat stays tender and juicy, with a savoury salted flavour and a subtle malty note from beer. A 1.2kg piece is ideal for family meals, festive dinners or party sharing, and it is commonly served with German sauerkraut, mashed potatoes, mustard and beer for the full traditional experience.

Recommended recipe: Crispy German pork knuckle (serves 3–4)

Ingredients:

• 1 German pork knuckle

• 300ml white vinegar

• 60g maltose

• 3 star anise

• 2–3 small sticks cinnamon

• 1 sprig rosemary

• 1 sprig thyme

• 500ml dark beer

• A little white peppercorns

• Salad greens or sauerkraut, as needed

• Mustard, as needed

Method:

1. Thaw and rinse the pork knuckle, then place it in a large pot with white peppercorns, star anise, cinnamon, white vinegar and herbs. Simmer over medium heat for about 45 minutes to 1 hour so the meat softens first.bonniechu.blogspot+2

2. Remove the knuckle, pat it dry with paper towels and use a fork to prick holes in the skin while it is still warm, which helps the crackling crisp up later.

3. Cook the maltose, a little white vinegar and some water into a glaze, let it cool, then brush it evenly over the skin and leave the knuckle in a ventilated place for at least 1 hour, or longer until the surface is fully dry.

4. Preheat the oven to 220°C, place the knuckle on a rack with a tray underneath to catch the fat, brush with some dark beer and roast for about 40–50 minutes, re-brushing every 10–15 minutes.

5. When the skin is golden and crisp, serve with sauerkraut, salad greens, potatoes or mustard.