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Roasted Pork Knuckle – A Hearty Latvian Celebration 🐖🔥
A traditional Latvian dish featuring a slow-roasted pork knuckle with crispy skin and juicy meat, served with sauerkraut and potatoes.
Ingredients
- 1 pork knuckle (around 1.5–2 kg)
- 1 tbsp caraway seeds
- 1 tbsp black pepper
- 1 tbsp salt
- 3 garlic cloves, minced
- 1 onion, sliced
- 1 tbsp mustard
- 2 cups dark beer
- 1 tbsp oil
Instructions
- Prepare the pork knuckle: Pat dry with paper towels and rub all over with salt, pepper, minced garlic, caraway seeds, and mustard. Let it marinate for at least 1 hour (preferably overnight in the fridge).
- Preheat the oven to 180°C (350°F).
- Sear the meat: In a hot pan with a little oil, brown the pork knuckle on all sides to create a crisp crust.
- Roast: Place the knuckle in a roasting pan with sliced onion and pour in the beer. Cover with foil and roast for 2.5 hours.
- Uncover and crisp: Remove the foil, raise the heat to 220°C (430°F), and roast for another 30–40 minutes until the skin becomes crispy.
- Serve hot with sauerkraut, potatoes, and a cold glass of beer!
Notes
When it comes to traditional Latvian food, pork is king. 🇱🇻 For centuries, it has been the most accessible and beloved meat in Latvian households, making its way into everything from stews to sausages. But if you’re looking for the most indulgent way to enjoy pork, there’s no better choice than Cepta Cūkas Stilbs – the iconic roasted pork knuckle. This massive, golden-brown hunk of pork is crisp on the outside, fall-apart tender on the inside, and bursting with deep, meaty flavor. It’s the kind of dish that feels like a celebration – whether you're at a bustling beer hall or a cozy countryside table. 🍽️
What Is Latvian Roasted Pork Knuckle?
Known as a pork knuckle, hock, or shank, this flavorful cut comes from the lower leg of the pig. 🐷 Thanks to its connective tissue and marbling, it becomes meltingly tender when slow-cooked and finishes off with a crispy, crackling skin. ✅ Crispy, golden exterior – Roasted or grilled until the skin crackles. ✅ Juicy, fall-off-the-bone meat – Slow-cooked to perfection for deep flavor. ✅ Huge portion – Often served as a centerpiece to share with friends or family. In Latvia, this dish is more than a meal – it’s a comforting, celebratory experience, perfect for cold winter nights or festive occasions.What’s Served with Pork Knuckle in Latvia?
Because pork knuckle is so rich and hearty, it’s traditionally served with sides that offer balance and contrast: 🥔 Potatoes – Boiled, roasted, or mashed to soak up all the delicious juices.🥬 Sauerkraut – Fermented cabbage that adds a tangy, bright contrast.
🌿 Horseradish or mustard – Sharp and spicy, these condiments cut through the richness.
🍺 Latvian beer – A perfect pairing to wash it all down! If you’re visiting Latvia, look for this dish at traditional taverns like Folkklubs Ala Pagrabs in Riga – it’s a local favorite and sure to leave you full and happy. 😋
Why You Should Try Latvian Pork Knuckle
✔️ A traditional dish deeply rooted in Latvian culinary history.✔️ Packed with bold, satisfying flavors – crispy, juicy, and savory.
✔️ The perfect hearty comfort food for meat lovers.
✔️ Served with classic Latvian sides for a full cultural experience.
✔️ A must-try in Latvian restaurants or your own kitchen! Latvian recipes
