Serving: Pair with roasted vegetables, mashed potatoes, or a fresh salad. Mustard or horseradish sauce complements the rich meat perfectly.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to preserve the crisp skin.

Variations

Beer-Braised: Slow-cook the pork knuckle in dark beer for a richer, malty flavor.

Asian-Style: Marinate in soy sauce, ginger, garlic, and a touch of honey for a sweet-savory twist.

Herb-Infused: Add fresh rosemary, thyme, or bay leaves to the roasting pan for an aromatic finish.

FAQ

Q: Can I use a slow cooker instead of the oven?
A: Yes! Cook on low for 6–8 hours, then broil for 5–10 minutes to crisp the skin.

Q: How do I ensure the meat stays juicy?
A: Keep it covered during most of the roasting and baste occasionally with pan juices or broth.

Q: Can I make it ahead of time?
A: Absolutely. Roast the pork knuckle a day in advance, refrigerate, and reheat in the oven before serving.