Crispy Roasted Pork Knuckle or Ham Hock



  • 1 meaty pork shanks or ham hock
  • 1 tsp juniper berry
  • 1 tsp caraway seed
  • 1/2 tsp black pepper corn
  • 1 tsp salt
  • 2 cloves garlic, finely chopped
  • 1 cup (250ml) dark beer or chicken stock
    Mixture of large chancy veggies (sweet potato, celery, carrot, leek, scallion) for laying the pork knuckle


In the night before, pat dry your pork shank or ham hock


Mix the juniper berry, salt, caraway seed and black pepper corn and process it into coarsely ground. Rub your pork shank with the spices mixture, let it refrigerated overnight

Firstly in the morning, preheat oven to 180°C. Place the veggies in the bottom of baking tray and lay the pork knuckle over it. Pour the dark beer into the veggies without touching the pork shank

Cover and seal the entire baking tray with heavy duty aluminium foil and let and roast for about 1 and half hour.


Once the pork knuckle is fork tender, score the skin and the fat layer under the skin with a sharp knife. Never pierce into the meat.


Expose the pork shank to the electric fan, let the skin is dry out. Once the skin is dry, roast it in 250°C for about 15-25 minutes, NEVER LEAVE THE OVEN and WATCH IT CLOSELY ! Once the pork crackling rind is popping out and blistered, put it out from the oven


Brown Gravy Sauce Recipe:

Remaining roasting dripping

  • 1 tbsp butter
  • 1 tbsp all purpose flour

To make a brown gravy sauce :

Proces all the remaining gravy dripping in the bottom of the baking tray into smooth paste
Heat up 1 tbsp butter in the heavy botto sauce pan in a low heat, add the flour and sautee it until slighly brown to make a roux
Pour the processed gravy into the sauce pan and let it boil, add more liquid if necessary, simmet and let it thicken a little bit
Serve the schweinshaxe with the deep fried sweet potato and brown gravy sauce