Braising Pork Knuckle – How To Perfect The Traditional Preparation

A braised pork knuckle with sauerkraut or beans is a treat that is as popular in Thuringia as it is in Bavaria. In the GDR, pork knuckle was also a delicacy, perhaps more so because it was rare. There are numerous recipes for its preparation. But how do you braise a pork knuckle so that the white meat becomes buttery tender and the crust nice and crispy?

 

From Which Part Of The Pig Does The Pork Knuckle Come?

This meat is the piece between the ankle and the elbow joint. In Bavaria, it is called "hock," while in Thuringia, it is known as "pork knuckle." Although the name might sound unusual, it has a historical significance. Pork knuckle is always served with the central bone, from which the meat can be removed with a fork or fingers. This bone was once used to make ice skate blades, giving the pork knuckle its name, which is still known in many regions today.

 

What Preparations Need To Be Made?

You need salt, pepper, a bay leaf, and tomatoes. The pepper can also be ground if it is not to be directly sprinkled on the pork hock. Before braising, the pork hock's upper side must be scored in a square pattern. This not only ensures a wonderfully crispy crust but also allows the fat to drain into the broth later. Since a whole pork knuckle is often too large for a standard roasting pan, it is advisable to have the butcher cut it in half.

There are two different methods for braising a pork knuckle. The hock can first be boiled and then roasted, or it can be seared first and then braised. Whichever variant is chosen, the pork knuckle is seasoned, and the rind is scored in a cross pattern. Now, you can calmly begin with the braising, which is a combination of boiling and roasting.

 

How Long Should The Pork Knuckle Be Braised?

The cooking time depends on the size of the pork hock. It is recommended to braise the pork hock for about 3 hours in the oven. In this case, the pork knuckle does not need to be pre-cooked. It is seared and then placed in the oven along with some soup vegetables and broth to braise. Place the pork knuckle in a preheated oven at 180 °C and put the lid on the roasting pan. Smaller pork hocks will be done in 90 minutes, while larger ones will require the mentioned 3 hours. The longer the meat remains in the oven, the easier it will be to remove it from the bone later.

If you placed the pork knuckle for braising in the roasting pan without searing it first, it is important to remove the lid after the regular cooking time and set the oven to grill mode. Now, let the pork knuckle with the scored and seasoned rind face up until it turns crispy brown.

 

What Is The Difference Between Braising And Roasting?

Roasting is the preparation of meat without adding water or other liquids. Braising involves cooking at the same heat but with the addition of liquid. To braise a pork knuckle, it must be at least half-submerged in the liquid. The lid of the roasting pan is kept closed. After the cooking time, the lid is removed, and the pork knuckle remains in the oven at the same temperature without the lid for about half an hour. Since pork hocks do not turn tender just by roasting alone, they are braised, combining two processes – boiling and roasting – together.

 

Which Spices For The Pork Knuckle?

This depends entirely on personal preference and the region where the pork knuckle is prepared. Pepper, salt, and a bay leaf are essential. Optionally, allspice, mustard seeds, and juniper berries can also be added to the braising pot. Soup vegetables ensure a flavorful broth that can later be used to thicken the sauce. In some regions, one or two tomatoes are added to the pork knuckle, giving it a fruitier taste. Paprika and garlic are also suitable but should be used sparingly.

 

How Does The Pork Knuckle Get Its Crispy Crust?

If a pork knuckle is only braised, it may be buttery soft, but this also applies to the fat layer on top. To make it crispy, score it crosswise and sprinkle with spices. Then, place the fat side up in the roasting pan and remove the lid. If you want an especially crispy crust, you can set the oven to grill mode (for a maximum of 10 minutes). The temperature should not exceed 180 °C, as otherwise, the rind will burn and become inedible. Additionally, the lovingly braised pork knuckle will dry out.