Slow-Roasted Pork Knuckle with Caramelized Onions and Potatoes

Why You’ll Love This Recipe

• Classic Hungarian comfort: impossibly tender pork with a shatteringly crisp rind.
• One-pan magic: potatoes and onions drink up all the drippings and caramelize.
• Hands-off roasting: simple steps, big flavor; the oven does most of the work.
• Feeds a crowd beautifully and looks stunning on the table.

Grocery List

• Produce: 1.5 kg waxy potatoes, 4 large yellow onions, 8 garlic cloves, 2 carrots (optional), small bunch parsley
• Dairy: None
• Pantry: Pork knuckles, lard or neutral oil, sweet Hungarian paprika, hot paprika (optional), caraway seeds, dried marjoram, bay leaves, kosher salt, black pepper, dry white wine or pale lager, low-sodium chicken stock, apple cider vinegar (optional)

Full Ingredients

Pork Knuckles

• 2 pork knuckles (skin-on, bone-in), 1.8–2.2 kg total (4–5 lb)
• 2 1/2 tsp kosher salt (for the skin and meat)
• 1 tsp freshly ground black pepper (plus more to taste)
• 2 tbsp lard or neutral oil
• 2 tbsp sweet Hungarian paprika
• 1/2 tsp hot paprika (optional)
• 2 tsp caraway seeds, lightly crushed
• 2 tsp dried marjoram
• 4 garlic cloves, minced
• 2 garlic cloves, slivered (to tuck into the meat)
• 1 tsp apple cider vinegar (optional, brightens the rub)

Vegetable Bed

• 1.5 kg waxy potatoes (e.g., Yukon Gold), cut into 2–3 cm chunks
• 800 g yellow onions (about 4 large), cut into thick wedges
• 2 medium carrots, cut into 2–3 cm chunks (optional)
• 2 garlic cloves, smashed
• 1 tbsp lard or neutral oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp caraway seeds
• 1 tsp sweet Hungarian paprika (optional, for color)
• 3 bay leaves

Pan Liquids & Finishing

• 1 cup (240 ml) dry white wine or pale lager
• 1 cup (240 ml) low-sodium chicken stock or water, plus extra if needed
• 2 tbsp chopped fresh parsley, for serving
• Mustard and pickles, to serve (traditional and highly recommended)

Step-by-Step Instructions

Step 1: Dry, score, and season the knuckles

Pat the pork knuckles very dry with paper towels. Using a sharp knife, score the skin in a shallow crosshatch (3–4 mm deep), taking care not to cut into the meat. Rub 2 1/2 tsp salt all over, focusing on the skin. Stir together 2 tbsp lard, sweet paprika, hot paprika (if using), crushed caraway, marjoram, 1 tsp black pepper, 4 minced garlic cloves, and vinegar. Rub this paste generously over the meaty sides and ends, avoiding the skin so it can crisp. Tuck the slivered garlic into small slits in the meat. Rest at room temperature 30 minutes, or refrigerate uncovered 8–24 hours to air-dry the rind for superior crackling.

Step 2: Build the vegetable bed

Heat the oven to 320°F/160°C. In a large roasting pan or baking dish (about 33 × 23 cm / 13 × 9 in or larger), toss potatoes, onions, carrots (if using), and the 2 smashed garlic cloves with 1 tbsp lard, 1 tsp salt, 1/2 tsp pepper, 1 tsp caraway, and the optional 1 tsp paprika. Scatter in the bay leaves. The vegetables should form an even bed that the knuckles can sit on.

Step 3: Add liquids and set up for a gentle braise

Pour the wine (or lager) and stock around the vegetables—do not submerge them completely. You want some moisture to steam-tenderize the meat while allowing the potatoes and onions to roast and caramelize. Place the knuckles on top, skin-side up. Cover the pan tightly with foil or a lid to trap steam.

Step 4: Slow-roast covered until tender

Roast, covered, for 2 hours 15 minutes. Baste the knuckles with pan juices once midway through. Check occasionally; if the pan looks dry, add 1/2 cup (120 ml) stock or water. By the end of this stage, the meat should be well on its way to tender, and the vegetables should be soft but not fully browned.

Step 5: Uncover to brown and concentrate flavors

Remove the cover and raise the oven to 350°F/175°C. Roast for 45 minutes, tossing the potatoes and onions every 15 minutes so they baste in the drippings and caramelize. Spoon pan juices over the meat as you go. Rotate the pan if browning is uneven. The internal temperature of the meat should approach 185–195°F (85–90°C) for fall-apart tenderness.

Step 6: Crisp the rind and rest

Increase the heat to 430°F/220°C (convection if available) for 10–15 minutes, watching closely. The skin should blister and turn deep golden with a glassy, crackly finish. If needed, finish under the broiler for 2–4 minutes, moving the pan as needed to avoid scorching the paprika on the meat. Transfer the knuckles to a board and rest 10–15 minutes. Skim excess fat from the pan, toss the vegetables in the reduced juices, and adjust seasoning. Carve or pull the meat into chunky pieces, keeping shards of crackling intact. Garnish with parsley and serve with mustard and pickles.

Pro Tips

• Dry skin equals crackling: the overnight uncovered chill is the single biggest upgrade.
• Keep the paste off the skin; paprika burns at high heat and can soften the crackling.
• Score only through the skin and fat. Cutting into the meat releases juices and hinders crisping.
• Use a heavy, wide roasting pan so vegetables roast rather than steam.
• Convection helps blister the rind; if you use it, keep a close eye during the final 5 minutes.

Variations

• Beer-braised pékné: Use a malty lager for all the liquid and whisk 1 tsp Dijon into the paste for subtle tang. Add a handful of sauerkraut to the pan for the last 30 minutes.
• Parboil-first method: Simmer knuckles 45 minutes with bay, onion, and peppercorns, then proceed to Step 5 (uncovered roast) for 45 minutes and finish crisping. Great when you’re short on time.
• Smoked knuckle twist: Use smoked pork hocks; skip the added salt in the paste and reduce paprika slightly. The smokiness perfumes the vegetables beautifully.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days; freeze up to 3 months. Reheat covered at 350°F/175°C until hot (12–18 minutes), then uncover and broil 2–3 minutes to re-crisp the rind. Make-ahead option: roast covered (Step 4) a day ahead, cool, and refrigerate. On serving day, complete Steps 5–6 to brown and crackle fresh.

Nutrition (per serving)

Approximate: 900 kcal; 45 g protein; 55 g fat; 50 g carbohydrates; 6 g fiber; 980 mg sodium. Values will vary based on cut size, trimming, and exact ingredients.