top of page

Bavarian crispy pork knuckle

Like in Oktoberfest, crispy on the outside, tender on the inside.


  1. Roughly chop the vegetables and onions

  2. Put the knuckles and the beer in a pot

  3. Fill the pot with water until the guts are covered and add all the other ingredients

  4. Turn the heat on

  5. Cover and let it boil for about 1 hour and 30 minutes

  6. Preheat the oven at 180 degrees

  7. Remove from the heat, remove the knuckles from the broth and place them in a baking tray with the bone facing up

  8. Score the knuckles a little with a knife and bake for about 1 hour

  9. Increase the temperature to 250 Celsius on the grill setting bake until it gets a nice color.


3 knuckles of pork (about 1.5 kg each)

1 bottle of beer 0.5l

2-4 onions

1 leek

1 bunch of parsley

2 carrots

6 cloves of garlic

1 tsp peppercorns

2 tsp cumin

1 tsp juniper berries (optional)

4-5 bay leaves

2-3 tablespoons of salt (approx. 50-75 g) to the cooking water

1 dash of vinegar

Heading 3

bottom of page