Beer Roasted Pork Knuckles

Oktoberfest is coming up again everyone! Time to take another look at a favourite we all love… Beer Roasted Pork Knuckles! The steps are simple, but it might take a bit of time to make. Fret not however, as patience pays off for you and your mates! We added potatoes and apples to roast with the pork, and pour in a good amount of dark beer for that taste we love.

When paired with sauerkraut, this makes a lovely dish to feast with your beers. Cheers!

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  • Servings: 4 pax

  • Time: 3 hr

  • Skill: Intermediate


  1. 2 Pork Knuckles (1kg each)

  2. 1 tsp salt

  3. 1 tsp black pepper

  4. 15 juniper berries

  5. 1 tsp fennel seeds

  6. 3 onions

  7. 6 potatoes

  8. 4 apples

  9. 2 cup dark beer

  10. 2 cup water


  1. Peel and slice 3 onions.

  2. Lay them on a roasting tin.

  3. Season 2 pork knuckles with 1 tsp salt and 1 tsp black pepper.

  4. Place pork knuckles on top of onions.

  5. Sprinkle 15 juniper berries (cracked and chopped) over pork knuckles.

  6. Grate 2 cloves of garlic and sprinkle 1 tsp fennel seeds over pork knuckles.

  7. Pour half a cup of dark beer over pork knuckles.

  8. Roast in 220°C oven for 30 mins.

  9. Peel 6 potatoes and cut them into halves.

  10. Quarter and core 4 green apples.

  11. Remove roasting tin from oven and add potatoes and apples.

  12. Add another half cup of dark beer.

  13. Baste the knuckles with beer.

  14. Back to the oven at 160°C for an hour.

  15. After an hour, add more beer and baste the pork knuckles.

  16. Roast for another hour, add beer and baste again.

  17. For the last 30 mins, crank up the oven to 220°C.

  18. Remove pork knuckles and potato from roasting tin.

  19. On a stove, deglaze the tin with 400ml of hot water.

  20. Serve with sauerkraut and gravy.

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