How to make it
5 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 325°F (163°C). Pat the pork knuckles completely dry with paper towels.
Score the skin of the pork
Score the skin of the pork in a diamond pattern using a sharp knife, being careful not to cut into the meat. Rub the salt and caraway seeds generously over the skin and into the scores.
Place the onion, carrot, and garlic
Place the onion, carrot, and garlic in a roasting pan. Sit the pork knuckles on top of the vegetables. Pour the dark beer and beef stock into the bottom of the pan, making sure the liquid does not touch the pork skin.
Roast in the preheated oven
Roast in the preheated oven for about 2 to 2.5 hours. Baste the meat occasionally with the pan juices, but never baste the skin.
2 hrIncrease the oven temperature
Increase the oven temperature to 450°F (232°C). Roast for another 20-30 minutes until the skin is blistered and very crispy. Monitor closely to prevent burning.
25 min
A little kitchen wisdom
For the best results, ensure the skin is as dry as possible before roasting. Scoring the skin deeply into the fat—but not the meat—allows the fat to render and create that iconic crackle.
