Oh how I miss Bavaria and the delicious crispy German pork knuckle. This is by far one of my favorite pork recipes and is very sentimental for me. This recipe is popular in Bavaria and once you’ve tried it you will know why. The crackle of the exterior paired with the soft, mouth watering, juicy interior and you will be hooked. So get ready to travel to Bavaria on this culinary adventure and make sure you pop open a Bavarian lager to go with this dish to make it a truly authentic meal. Also don’t forget the dumplings. Oh man I’m already hungry.
For this German pork knuckle recipe you will need a pork shank. Not smoked or salted. Pork shanks can often be requested for at the meat department. I found mine at “The Meat Market” they might have a store in your city. They specialize on all kinds of exotic cuts and meats. Now back to the recipe. You will also need beer, onions, salt, and pepper.
If you have the time it helps to allow the pork skin to dry out a little overnight in the fridge. Remove it from it’s packaging and plate it on a plate or your roasting pan uncovered in the fridge. This step is not absolutely necessary but helps with crisping the skin. Also you want your pork knuckle to be very fresh so don’t allow it to sit in the fridge for more than a day.
This recipe gets it’s crispness from slow roasting in the oven. So a little patience is in order but I’m sure you can manage. Add water till it is at least 1 inch high and a sliced onion. Sprinkle the shank with salt and pepper. Allow it to slow roast for 4 hours at 360 degrees F or until the internal temperature is at least 200 degrees F. Don’t allow the water to completely evaporate (add more water as needed) because it will burn the delicious juices from the meat, and you will not have a sauce to pour over your dumplings. Lastly pour the beer over your pork shanks and add additional water so it is at least 1/2 inch deep so you can make a gravy. Cook and additional 15 minutes at 400 degrees F till the beer sauce is hot and the skin super crispy. Thicken the sauce with corn starch for a thicker gravy. Salt and pepper to taste.