Pork knuckle with black cumin – traditional german recipe

German cuisine is in many ways similar to Ukrainian – hearty, flavorful, and simple to prepare. Roasted pork knuckle (pork shank) is a true delicacy that no meat lover can resist. When seasoned with black cumin seeds (Nigella sativa), the dish becomes not only aromatic but also wonderfully spicy. This dish will be the highlight of both everyday meals and festive dinners. Best of all, you don’t need any rare or expensive ingredients – just fresh pork, spices, and a little patience.

Black cumin, also known as kalonji or Nigella sativa, is rich in omega-6 and omega-9 fatty acids, vitamins A, E, and B-group vitamins. Its seeds are packed with minerals like iron, zinc, potassium, calcium, and phosphorus. They also contain natural phytochemicals with antibacterial, antiseptic, and anti-inflammatory effects. Regular use of nigella seeds boosts immunity, improves digestion, and supports recovery after illness.

TM CraftOil, a Ukrainian producer of cold-pressed oils, offers a wide selection of healthy products. Our catalog includes certified, eco-friendly black cumin seeds, as well as freshly pressed black cumin oil and flour. All products are processed on in-house equipment (oil presses and mills), stored in ideal conditions, and packaged only after your order is placed. We guarantee premium quality, freshness, taste and aroma.

Visit our website to explore the catalog – you’ll definitely want to try these natural products for yourself.

Ingredients (for a spicy pork knuckle)

For prepare you need:

• 1 pork knuckle (pork shank);
• 1 tbsp black cumin seeds (Nigella sativa/kalonji);
• 1 tsp ground black pepper;
• 1 tbsp salt;
• 3 medium onions;
• 5 garlic cloves;
• 100 ml beer (or water);

Step-by-step cooking instructions

Wash the pork knuckle thoroughly. If necessary, scorch and scrape the skin, then rinse again and pat dry with a paper towel. Make at least 10 cuts (2–3 cm deep) into the skin.

Peel and slice the onions into rings. Peel the garlic and cut each clove into halves or thirds (depending on size).

Lightly crush the black cumin seeds in a mortar or coffee grinder.

Stuff the pork knuckle with garlic, then rub it with salt, pepper, and black cumin. Place it on the onion rings and leave in the refrigerator for at least 3 hours to marinate.

Wrap the pork and onions in foil, place on a baking sheet, and roast at 150°C (300°F) for about 2 hours (2.5 hours if the knuckle weighs more than 700 g).

Remove or partially open the foil, pour in 100 ml of beer or water, and roast for another 60–80 minutes.

When done, the meat will fall off the bone and melt in your mouth. Garnish with fresh chopped herbs before serving.

Notes:

For the marinade, you can also add dried or fresh coriander or mustard powder. CraftOil’s online store offers these and other natural spices, seeds, oils, and baking flours.