Crispy Pork Knuckle with Sauerkraut & Potatoes
Golden-skinned pork knuckle roasted until crackling-crisp, served with tangy sauerkraut and roasted potatoes. A German pub classic that tastes fancy but comes together in under 25 minutes using store-bought shortcuts.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat pork skin dry with paper towels. Rub all over with salt, pepper, and caraway seeds.
Step 2
Heat oven to 425°F. Place pork skin-side up on a large sheet pan lined with foil.
Step 3
Toss potatoes with oil, salt, and pepper; scatter around the pork on the pan.
Step 4
Roast for 18–20 minutes until skin is golden and crackling and potatoes are tender.
Step 5
While pork roasts, warm sauerkraut in a small skillet over medium heat with 1 tbsp mustard.
Step 6
Slice pork. Plate with sauerkraut, roasted potatoes, and a dollop of remaining mustard.
Tools you’ll need
- sheet pan
- foil
- paper towels
- small skillet
- knife
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