Roasted Pork Knuckle with Potatoes
Pork knuckle (Stinco di maile) with potatoes is a hearty dish typical of Alpine and northern Italian cooking, where slow-roasted meats and comforting side dishes are central to traditional meals. Known for its crispy skin and tender meat, this recipe is often prepared for family gatherings and colder seasons, when rich flavours and generous portions are especially appreciated.
This style of cuisine is closely connected to other classic dishes from the Tyrolean and Alpine regions. Alongside pork knuckle, you may also enjoy Tyrolean Bread Dumplings, a rustic accompaniment rooted in mountain traditions, and finish the meal with Apple Strudel, a timeless dessert that perfectly complements these bold, comforting flavours.
Ingredients
2 pork knuckles (about 800 g–1 kg each)
500 g small waxy potatoes, peeled and cut into wedges
2 cloves garlic, crushed
1–2 onions, quartered
2 sprigs fresh rosemary
2 bay leaves
¼ cup (60 ml) dry red wine (optional)
200 ml water or stock
2–3 tbsp extra virgin olive oil
Salt, to taste
Black pepper, to taste
Method
Preheat the oven to 190 °C / 375 °F.
Score the skin of the pork knuckles lightly with a knife to help the fat render and the skin crisp.
Rub the knuckles with salt, pepper and crushed garlic.
Place the knuckles in a large roasting pan with the quartered onions.
Drizzle with olive oil and roast in the oven for about 30 minutes to begin browning the skin.
Deglaze the pan with the red wine (if using) and add the water (or stock), plus the rosemary and bay leaves.
Add the potatoes around the knuckles and season them with salt and pepper.
Roast for 1 hour more at a steady temperature, basting occasionally with the pan juices.
After 1 hour, raise the oven temperature to 220 °C / 425 °F and roast for 15–20 minutes more so the skin crisps up and the potatoes are golden.
Remove from the oven and let rest for 10 minutes before serving hot.
Tips and Variations
Slow cooking is essential to keep the meat juicy while achieving crisp skin.
History of Roasted Pork Knuckle
This dish comes from Central European traditions where pork was slow-roasted for festive meals. In Trentino-Alto Adige, it became popular thanks to Austrian and German influences.
It is often served during celebrations and winter gatherings.
