Clem's Dinner with Bavarian Style Pork Knuckle

ACHTUNG! Bavaria in Sydney
 
 
 

There is currently a trend on TikTok where people show how they have cooked up a 6 h braised Bavarian Style Pork Knuckle bought from Woolies supermarket. The end roast sure looked good and so, I had to try it!

So, tonight's dinner was the said Bavarian Pork Knuckle with Sauerkraut (cooked with butter, carraway seeds and gelatine from the knuckle) and Potato Salad (home made) as sides.

Here's the Woolies product.



The knuckle looks like it had been sous vide for the stated 6 h as it comes sealed in a heavy plastic bag with rendered fat and gelatine.

To roast it, the product instructions state to:

  • Pat the knuckle dry with paper towels.
     
  • Place it on some baking paper and then send it into an oven at 230oC (fan forced) for 5 minutes to dry surface moisture.
     
  • Retrieve the knuckle, pat dry any moisture, and then oil it all over followed by a good sprinkling of salt on the rind (be liberal).

    To protect the meat where is not covered by rind, you may want to cover those parts with Al foil (I didn't).
     
  • Then return the knuckle to the oven (again at 230oC).
    The roasting time is approximately 25 minutes per 500 g of knuckle.
     
  • Keep monitoring the knuckle to ensure that the rind is indeed drying up into crackling and that it is evenly roasted (turn the joint around through time).
     
  • At the end of a successful roast, you should have this:

 

  


Clem roasted Woolies' 6 h braised Bavarian Style Pork Knuckle
The sides are Potato Salad, Sauerkraut, and German Beer
Ein Prosit, ein Prosit, der Gemütlichkeit

 

VERDICT?

  • Simple to prepare.
    The instructions are correct.
     
  • I did end up with a nice cover of crackling from the pork rind.
    The meat was tender and it remained moist.
     
  • The key to a good roast here is correct oven temperature for a delicate balance between (a) surface dryness to turn cooked rind into crackling (function of salting and oven temperature) (b) internal moisture of the joint so that the meat does not turn dry.
     
  • Recommended.

 

ENJOY!

 

 

www.clemkuek.com

 

28 July 2026
 

 



Created by Clem Kuek