Crispy Baked Pork Knuckles with Coleslaw and Creamed Horseradish

5 from 7 votes
Prep Time 3 hours 30 minutes
Total Time 3 hours 30 minutes
Course Dinner
Cuisine European
Servings 3 people


Crispy baked pork knuckles:

  • 1380 g 1 hind leg cured
  • 490 g ½ small hind limb
  • 4 liter Water
  • 150 g 2 Onions
  • 5 piece Garlic cloves
  • 1 clove
  • 1 tsp Juniper berries
  • 5 piece Bay leaves
  • 10 piece Black peppercorns
  • 2 tsp Salt
  • 0,5 tsp Whole caraway seeds
  • 1 tbsp Liquid honey
  • 1 tbsp Light soy sauce
  • 100 ml Beer
  • 1 tsp Salt

Coleslaw: For 8 people!

  • 800 g 1 small white cabbage / cleaned
  • 1 tbsp Salt
  • 1 tbsp Sugar
  • 2 tbsp Light rice vinegar
  • 2 tbsp Olive oil
  • 0,5 lemon Lemon zest
  • 1 tbsp Whole caraway seeds
  • 1 Cup Finely chopped parsley
  • 250 ml Sylt fresh salad

Cream horseradish:

  • 200 ml Whipped cream
  • 100 g Cream horseradish (glass!)
  • 25 g Freshly grated horseradish


  • Farmer's bread slices


Crispy baked pork knuckles:

  • Put the pork knuckles in a large saucepan with water (4 liters) and spices (2 peeled onions, 5 peeled and halved garlic cloves, 1 clove, 1 teaspoon juniper berries, 5 bay leaves, 10 black peppercorns, 2 teaspoons salt and ½ teaspoon whole caraway) Let boil for 5 hours and take out. Brush / brush the cooked knuckles with a mixture of honey (1 tbsp) and light soy sauce (1 tbsp) and place on the wire shelf in the preheated oven. Place a bowl with some of the cooking liquid underneath. Bake at 200 ° C for about 5 hours. Turn it every now and then and brush with a mixture of beer (100 ml) and salt (1 teaspoon). Remove the crispy pork knuckles and keep warm until ready to serve

Coleslaw: (For 8 people!)

  • Clean the white cabbage, fourth, cut out the stalk in a wedge shape and cut everything into fine strips. Sprinkle the white cabbage strips with salt (1 tbsp) and sugar (1 tbsp), mix well and let steep for 30 minutes. Add / mix in rice vinegar (2 tbsp), olive oil (2 tbsp), finely chopped parsley (1 cup), whole caraway seeds (1 tbsp) and the zest of ½ lemon and let it steep for another 30 minutes. Finally fold in / mix in the Sylter Salatfrische (250 ml).

Cream horseradish:

  • Whip the cream (200 ml) until stiff. Grate the horseradish fresh. Put everything (whipped cream, cream horseradish from the glass and freshly grated horseradish) in a bowl and mix well. Chill until serving.


  • Roughly remove the meat from the knuckles and arrange on a serving platter. Serve with the coleslaw and horseradish. Serve with sliced ​​farmer's bread.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Pork Knuckle Brawn

Green Sauce with Quail Eggs and Jacket Potato Triplets