Pork Knuckle

Pork Knuckle

This roasted pork knuckle (Schweinshaxe) is cooked low and slow in a Weber kettle, then blasted with high heat for epic crackling. The meat turns tender and juicy, while the skin goes golden and crunchy. It’s a two-stage cook with a few steps, but the results are absolutely worth it.

What is pork knuckle (pork hock / Schweinshaxe)?
Pork knuckle (also called pork hock) comes from the lower leg of the pig. For this recipe, rear hocks are best as they have more meat and stay juicier during a long roast. Look for hocks with good skin coverage and not too much surface moisture.

Choosing good pork hocks:
•    Rear hocks have more meat than front hocks
•    Skin should be intact with minimal cuts
•    Try to get evenly sized hocks so they cook at the same rate

Equipment needed:
•    Weber kettle (or similar charcoal BBQ)
•    Charcoal baskets
•    Chimney starter
•    Meat thermometer
•    Wire rack and tray
•    Jaccard, sharp knife or skewers (for piercing the skin)

Why pierce the skin?
Tiny holes in the skin allow fat to render out during cooking. This is the key to getting proper crackling instead of rubbery pork skin.

Preparation:
The skin is pierced all over, seasoned with a simple German-style spice mix, and left uncovered in the fridge overnight. This helps dry the skin and sets you up for better crackling the next day.

The Cook:
The pork knuckles are roasted at moderate heat (180°C / 356°F) over indirect heat, sitting above a tray of vegetables, stock and dark German beer. This creates flavourful steam and forms the base of your beer gravy.

Once the knuckles hit 85°C (185°F) internal, the BBQ is cranked up hot to blast the skin and form crackling.

The Payoff:
While the skin crackles, the beer gravy is strained and lightly thickened. The knuckles come off crunchy on the outside and ridiculously juicy inside, ready to be drowned in gravy and served with classic sides.

Ingredients:
Pork Knuckle
•    2 rear pork hocks (knuckles)
•    1–2 tbsp olive oil
•    1 tbsp white vinegar
Seasoning
•    3 tsp sea salt
•    2 tsp black peppercorns
•    1 tsp caraway seeds
•    1 tsp fennel seeds
•    1 tsp garlic powder
Beer Gravy Base
•    1 garlic head, halved
•    1 brown onion, sliced (skin on)
•    1 leek, diced
•    1 carrot, chopped
•    2 cups (500 ml) vegetable stock (≈ 17 fl oz)
•    2 cups (500 ml) dark German beer (≈ 17 fl oz)
To Thicken Gravy
•    1 tbsp cornflour
•    ¼ cup (60 ml) water (≈ 2 fl oz)

Recipe Steps:
1    Use a jaccard, sharp knife or skewers to pierce tiny holes all over the pork skin.
2    Lightly coat the hocks with olive oil.
3    Crush salt, peppercorns, caraway seeds and fennel seeds in a mortar and pestle, then mix with garlic powder.
4    Season the pork hocks all over.
5    Place on a wire rack over a tray and refrigerate uncovered overnight to dry the skin.
6    Set up a Weber kettle for indirect cooking using charcoal baskets.
7    Light half a chimney of briquettes and bring the BBQ up to 180°C (356°F).
8    Place a tray under where the pork will sit and add garlic, onion, leek, carrot, stock and beer.
9    Place the pork knuckles on the grill above the tray (not in the liquid).
10    Insert a thermometer into the thickest part of one hock.
11    Roast at 180°C (356°F) for around 2 hours, or until the internal temperature reaches 85°C (185°F).
12    Top up the liquid with extra beer or stock if needed during the cook.
13    Light a full chimney of charcoal.
14    Remove the pork and tray from the BBQ.
15    Add the lit charcoal to the baskets and increase BBQ temperature to around 260°C (500°F).
16    Brush the pork skin lightly with white vinegar.
17    Place the pork knuckles back on the BBQ (still indirect) and cook for 30 minutes without lifting the lid.
18    The skin should blister and form crackling.
19    Strain the liquid from the tray, pressing vegetables to extract flavour.
20    Simmer gently and whisk in cornflour slurry to slightly thicken.
21    Season with salt and pepper to taste.
22    Rest the pork knuckles briefly, then serve with beer gravy and your favourite sides.

Recipe Info:
•    Prep Time: 20 minutes (plus overnight fridge rest)
•    Cook Time: 2–2.5 hours
•    Serves: 2–4
•    Effort: Average
•    Course: Main
•    Cuisine: Australian / German
•    Hydration: 5 beers (optional but very recommended)

Tips & Variations:
•    Extra crispy skin: Make sure the skin is fully dry before cooking. Overnight uncovered in the fridge makes a massive difference.
•    No German beer? Any dark lager works well. Avoid overly hoppy beers.
•    Oven option: You can replicate this in an oven using the same temperatures, but the BBQ adds extra flavour.
•    Spice variation: Add juniper berries or bay leaf to the gravy base for extra German pub vibes.
•    Serving ideas: Classic sides include sauerkraut, mashed potato, or a simple cabbage slaw.

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