25-Min Crispy Pork Knuckle with Caraway
Pan-seared pork knuckle with a salty caraway crust, finished in the oven for a golden, crackling exterior. Polish comfort in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 48g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat pork knuckle dry with paper towels. Mix salt, caraway seeds, and black pepper; rub all over the skin.
Step 2
Heat oil in a 12-inch cast iron skillet over medium-high until it shimmers, about 90 seconds.
Step 3
Sear pork skin-side down for 4 minutes without moving until the skin is golden and crispy.
Step 4
Flip and sear the underside 2 minutes. Chop onion, scatter around the pork, pour in broth.
Step 5
Transfer skillet to a 425°F oven for 12 minutes until interior reaches 160°F on a meat thermometer.
Step 6
Rest 3 minutes, then serve hot with pan juices spooned over the top.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- meat thermometer
- small bowl for spice rub
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
