Perfect recipes with grilled knee! You have to try this goodness

It’s greasy, it’s filling, but so damn good!

Yes, we are talking about barbecue pork knuckle recipes here!

Forget low carb, healthy and fit goodies, this is a genuine culinary bomb!

Take a bite with us!

Grilled pork knuckle in the oven

The recipe for grilled pork knuckle is prepared differently depending on the region and country. It can be first salted or pickled and baked until crispy, fried or boiled. Delight your guests and loved ones with a crispy knee. Or delight them with other goodies from grilled pork .

What will we need

  • 2 pork knees (700 g each bone-in raw, not smoked or pickled)
  • salt
  • caraway seeds
  • 4 bay leaves
  • 4 juniper berries
  • 1 teaspoon of pepper balls
  • 1 onion (quartered)


  • Place salted water in a large pot. Add bay leaves, juniper, pepper and chopped onion.
  • Bring to a boil and then adjust the temperature so that the water is not boiling but still very hot.
  • Add the pork knuckles and cook for about 1.5 hours.
  • Remove and cut through the skin of the bark in a diamond shape. Sprinkle with salt and cumin.
  • In the oven, move the rack to the middle position and place a baking dish under it to catch the dripping fat.
  • Place the knees on a wire rack and bake in a preheated oven at 200 °C for about 1.5 hours.
  • Turn halfway through and if you want, you can also pour the collected fat over them.
  • You can turn on the grill in the oven for the last 15 minutes.

It goes well with our potato salad , mashed potatoes or bread dumpling with sauce, salad or a few slices of bread.
If there is any left over, the meat will taste very good even cold the next day.

Steel pan with baked and crispy knee.

Crispy grilled knee with beer sauce

A piece of incredibly tender, juicy bone-in pork, all wrapped up in a crispy crackling skin! This slow-roasted German pork knuckle tastes best with a richly flavored beer sauce.

What will we need

  • 1 x 1.25 kg pork knee
  • 30 ml of white vinegar
  • 3 cloves of garlic (chopped)

For the marinade

  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of juniper berries
  • 1 teaspoon cumin
  • 1 teaspoon of fennel seeds

For the sauce

  • 500 ml dark beer
  • 500 ml of chicken stock
  • 1 carrot (unpeeled, sliced)
  • 1 onion (unpeeled, halved, sliced)
  • 1 head of garlic (sliced horizontally in half)
  • 5 juniper berries
  • 2 bay leaves

Spices for the sauce

  • 2 teaspoons of cornstarch
  • 125 ml of water
  • 1 teaspoon of white sugar
  • 1/2 teaspoon of salt


  • Using a small, sharp knife, poke lots of small holes all over the skin of the pork knee. Be careful not to penetrate the fat into the meat.
  • Brush it with 1 tablespoon of vinegar on the pork only. Avoid getting the vinegar on your skin.
  • Using a small knife, make shallow slits in the pork and fill them with garlic cloves.
  • Grind the seasoning ingredients until they are a coarse powder.
  • Brush the pork skin with olive oil. Then rub the seasoning mixture all over the pork knuckle.
  • Place the pork knuckle on a plate and refrigerate overnight, uncovered.
  • Preheat the oven to 180°C.
  • Put all the ingredients for the beer sauce in a roasting pan and place the pork knuckle in the roasting pan, skin side up.
  • Bake for 2 hours 15 minutes.
  • Increase the oven temperature to 250°C.
  • Brush the skin with the remaining tablespoon of vinegar. Place in the oven for 30 minutes.
  • The skin should be crispy and golden.
  • Let rest for 15 minutes before serving.
  • For the sauce, strain the juice from the baking pan into a saucepan.
  • Bring the liquid to a boil. Mix the cornmeal and water together, then pour into the liquid, stirring constantly. Add sugar and salt to taste.
  • Cook for 2 minutes or until it becomes a thin syrupy consistency. If it is too thick, add a little water.

You will serve it with a fresh, spicy salad that will cut through all the rich flavor of the meat. This cucumber salad is an obvious choice! Or our coleslaw with apple is also a delicious side dish.

Soft and juicy knee with beer sauce.

The best baked knee from the grill

The recipe for grilled knee prepared directly on the outdoor grill is an absolutely perfect and tasty dish for all summer days! And the best refreshment for perfectly baked meat is homemade lemonade from us !

What will we need

On the knee

  • 2 pork knees
  • 60 ml of white vinegar
  • 1 tablespoon of crushed garlic
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of salt
  • 1 teaspoon of freshly ground black pepper
  • 1 teaspoon of juniper
  • 1 teaspoon cumin
  • 1 teaspoon of fennel seeds

For the sauce

  • 500 ml dark beer
  • 500 ml of chicken stock
  • 1 coarsely chopped carrot
  • 1 brown onion, roughly chopped
  • 1 tablespoon crushed garlic (or a whole head of crushed garlic)
  • 6 juniper berries
  • 4 bay leaves


  • Cut the skin on the pork knuckles.
  • Mix all the dry ingredients together and place in a small bowl. Mix them with pressed garlic and oil.
  • Rub this into the meat only. Keep the mixture away from the skin.
  • Rub the skin with vinegar.
  • Leave uncovered in the fridge overnight.
  • Put all the ingredients for the sauce in a pan. Add pork knuckle and cover.
  • Bake on the grill, covered, heated to 150°C for about 3 hours.
  • Dry the skin, lightly salt it and put it back in the open grill, skin side down, in the oven for 40 minutes.
  • Serve with sauce and favorite side dishes.

All these perfect recipes for grilled knee can be prepared ina slow cooker , which you can choose in our detailed review.

A table set with a mug of beer and a plate full of meat.

Why use vinegar for crispy skin?

Rubbing the pork skin with vinegar followed by a sprinkling of salt absorbs the moisture from the pork skin, resulting in beautiful fat blisters, and that equates to crispy results. Before actually baking, however, place the pork knuckle in the fridge UNCOVERED overnight and the skin will dry out. When you start preheating your oven, take it out of the fridge and let it come back to room temperature.

White vinegar helps dry your skin – but its secondary purpose is to remove odors too!

This is a really easy and guaranteed way to make a perfect crust while the meat remains very juicy and soft, without an unpleasant smell.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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