German roast pork knuckle

German roast pork knuckle in sleeve for baking is a royal dish that will be a decoration of any table. The marinade is marinated for a day, and then the knuckle is baked until golden brown. The result is tender, juicy, and flavorful meat with delicate layers of fat.
5 from 2 votes
Cook Time 1 hour 10 minutes
Knuckle marinating time (min.) 6 hours
Total Time 7 hours 10 minutes
Cuisine German
Servings 1 people
Calories 3119 kcal


  • 1 knife
  • 1 chopping board
  • 1 mix bowl
  • 1 teaspoon
  • 1 oven bag
  • 1 baking sheet


  • 1,3 kg pork knuckle
  • 1 tsp russian mustard
  • 1 tbsp ketchup tomato
  • 40 ml soy sauce
  • ¼ tsp salt
  • 2-3 clove garlic
  • 1 pinch pepper ground


  • Prepare everything you need. Choose a knuckle that is not too large so that baking does not take too long, but not too small so that the meat does not dry out. The optimal weight is 1-1.7 kg. Scrape the skin well with a knife, then rinse under running water and dry.
    Necessary ingredients
  • For the marinade, place Russian mustard, tomato ketchup, and salt in a small bowl.
    1 tsp russian mustard, 1 tbsp ketchup, ¼ tsp salt
    Russian mustard, tomato ketchup, salt
  • Add minced garlic and freshly ground pepper. Pour in soy sauce.
    2-3 clove garlic, 1 pinch pepper, 40 ml soy sauce
    Garlic, pepper, soy sauce
  • Mix well.
    The resulting sauce
  • Place the knuckle in a bag or baking sleeve. Add the prepared marinade.
    1,3 kg pork knuckle
    Knuckle in sauce
  • Tie the bag, releasing all the air from the inside. Use your hands to distribute the mixture over the knuckle, rubbing it in. Leave it in the refrigerator in this form for 6-24 hours, preferably longer. Flip it occasionally. Before baking, take it out in advance, at least two hours in advance, so that the meat warms up to room temperature.
    Knuckle in a baking bag
  • Cook in the oven at 180 ℃ for an hour. Place the baking dish not on the top rack of the oven, but approximately in the middle, as the bag expands significantly. After the time has passed, carefully pierce and trim the top of the bag. In the next stage, which lasts half an hour, bake the knuckle in an open form, periodically pouring the rendered fat from the top.
    Watering the knuckle with melted fat
  • Properly cooked meat should have a golden crust and easily separate from the bones. The knuckle can be served both as a hot meat dish and as a cold appetizer.


Calories: 3119kcalCarbohydrates: 9gProtein: 226gFat: 286gSaturated Fat: 114gPolyunsaturated Fat: 21gMonounsaturated Fat: 128gTrans Fat: 1gCholesterol: 871mgSodium: 3823mgPotassium: 158mgFiber: 1gSugar: 4gVitamin A: 82IUVitamin C: 3mgCalcium: 103mgIron: 10mg




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