Ingredients:

• 1.2-1.5 kg pork knuckle
• 1.5 tsp salt
• Pepper to taste
• 1.5 tsp mustard seeds
• 3-4 cloves garlic, minced
• 1 tsp smoked paprika (optional)

How to Make It:

1. Prepare the pork knuckle: Begin by rinsing the pork knuckle under cold water and patting it dry with paper towels. This helps to remove any excess moisture, ensuring the skin will crisp up nicely during roasting.
2. Season the meat: In a small bowl, combine the salt, pepper, mustard seeds, minced garlic, and smoked paprika (if using). Rub this mixture generously over the entire pork knuckle, making sure to massage it into every part of the skin and meat. The mustard seeds and smoked paprika will give the meat a robust, smoky flavor, while the garlic adds an aromatic touch.
3. Let the meat marinate: For the best flavor, allow the pork knuckle to marinate for at least 2-3 hours. If possible, let it sit in the refrigerator overnight to absorb the flavors more deeply. Cover the meat with plastic wrap and store it in the fridge during this time.
4. Preheat the oven: When you’re ready to cook, preheat your oven to 180°C (350°F). If you’re roasting the pork knuckle on a grill, prepare it for indirect heat.
5. Roast the pork knuckle: Place the pork knuckle on a roasting rack in a baking dish or tray. This allows air to circulate around the meat, ensuring even cooking and a crispier skin. Add a bit of water or beer to the bottom of the tray to prevent the meat from drying out.

   Roast the pork knuckle in the preheated oven for about 2 to 2.5 hours, depending on its size. Every 30 minutes, baste the pork with the pan juices or the liquid from the tray to keep it moist. If the top begins to brown too quickly, cover it loosely with aluminum foil to prevent burning.

6. Achieve a crispy skin: For the final 20-30 minutes of cooking, increase the oven temperature to 220°C (425°F). This will help the skin become extra crispy and golden. Keep an eye on it during this time to make sure it doesn’t burn. You’ll know the pork knuckle is ready when the skin is deep golden brown and crispy to the touch.
7. Rest the meat: Once the pork knuckle is fully cooked, remove it from the oven and let it rest for 10-15 minutes before serving. This resting period allows the juices to redistribute throughout the meat, making it more tender and juicy.
8. Serve: Slice the pork knuckle and serve it with your favorite sides. It pairs wonderfully with sauerkraut, mashed potatoes, or a simple green salad. You can also serve it with mustard or horseradish for a tangy, flavorful dip.

Nutrition Facts (per serving, assuming 4 servings):

Note: Nutritional values are estimates and can vary based on the size of the pork knuckle and the specific ingredients used.

FAQs:

1. Can I cook the pork knuckle on a grill? Yes! You can cook pork knuckle on a grill using indirect heat. Set up your grill for indirect cooking and maintain a temperature of around 180°C (350°F). Follow the same steps for seasoning and cooking, and increase the temperature at the end to crisp the skin.
2. What if I don’t have smoked paprika? Smoked paprika adds a nice smoky flavor, but if you don’t have it, you can substitute regular paprika or even chili powder for a different kick of flavor.
3. How do I know when the pork knuckle is fully cooked? The internal temperature of the pork knuckle should reach 75°C (165°F) when measured with a meat thermometer. The skin should also be crispy and golden.
4. Can I marinate the pork knuckle in something other than a dry rub? Yes! Some variations of pork knuckle are marinated in beer, cider, or vinegar before roasting. If you want to add extra depth of flavor, you can soak the pork knuckle in a beer-based marinade for a few hours before applying the dry rub.

Tips for Making the Perfect Pork Knuckle:

1. Pat the pork dry before seasoning:
   Removing moisture from the pork knuckle’s skin ensures a crispier finish. Pat the skin dry with paper towels before applying the seasoning rub.
2. Use a roasting rack:
   Elevating the pork knuckle on a rack allows air to circulate around it, which helps with even cooking and crisping the skin.
3. Baste the pork regularly:
   Basting the pork knuckle with its own juices or additional liquids like beer or broth keeps it moist and flavorful throughout the cooking process.
4. Rest the meat:
   Letting the pork knuckle rest after cooking ensures that the juices redistribute within the meat, making it tender and juicy when sliced.

Storage Tips:

1. Refrigeration:
   Store any leftover pork knuckle in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 180°C (350°F) until warmed through.
2. Freezing:
   You can freeze leftover pork knuckle for up to 3 months. Wrap it tightly in aluminum foil or plastic wrap, then place it in a freezer-safe bag. Thaw in the refrigerator overnight before reheating.
3. Reheating:
   To maintain the crispiness of the skin, reheat the pork knuckle in the oven. Avoid microwaving, as this can make the skin rubbery.

Conclusion:

Roasted pork knuckle is a crowd-pleasing snack or main dish that is simple to prepare yet delivers rich, flavorful results. With a crispy, golden skin and tender, succulent meat, this recipe is perfect for anyone who loves bold, savory flavors. Whether you’re hosting a gathering, celebrating a special occasion, or just indulging in a weekend treat, this pork knuckle recipe is sure to impress. Serve it alongside classic sides like sauerkraut, potatoes, or fresh bread, and enjoy a truly satisfying meal. Give this famous snack a try, and you’ll see why it’s a favorite around the world!