Recipes AirfryerAir Fryer Pork Knuckle (Pre-Cooked) with Rosemary Potatoes
Pork knuckle, known as ham hock or Schweinshaxe in Germany, is a rich, collagen-heavy cut that turns crisp on the outside and tender inside. Using a vacuum-packed, pre-cooked knuckle means you only need the air fryer to crisp the skin and warm the meat through.
Rosemary and paprika potatoes roast first, then the knuckle takes their place for a crackling finish. It's a very satisfying dinner for two.
Ingredients
Instructions
Season the potatoes
Toss the potatoes with 1 Tbsp oil, paprika, half the rosemary and salt.
Roast the potatoes
Air fry at 400°F for 25 to 30 minutes, tossing halfway, until golden and tender. Set aside covered.
Prep the knuckle
Remove the knuckle from the packaging, pat very dry, rub with the remaining oil, and add rosemary and peppercorns.
Crisp
Air fry at 400°F for 15 to 20 minutes, turning once, until the skin is crackling and the meat is hot throughout (165°F).
Serve
Rest 5 minutes and serve with the potatoes.
- Patting the skin very dry is what makes it crackle.
- If the knuckle doesn't fit, halve it.
- Serve with mustard and sauerkraut for a German-style plate.
Frequently asked
How long does pork knuckle take in the air fryer?
About 15 to 20 minutes at 400°F if it is already cooked; a raw knuckle needs a long, low cook first.
Can I cook a raw knuckle?
Simmer it until tender first, then crisp it in the air fryer.
What sides pair well?
Potatoes, sauerkraut, red cabbage and mustard.
