Hungarian Roasted Pork Knuckle with Potatoes and Sauerkraut (Csülök Pékné Módra)

Crispy, golden pork knuckle roasted until tender and served with rustic potatoes, onions, and sauerkraut — a hearty Hungarian classic perfect for a family feast.

If you love traditional Hungarian comfort food, this Hungarian Roasted Pork Knuckle is a recipe you definitely need to try. Known in Hungary as Csülök Pékné Módra, this rustic dish features succulent pork knuckle with beautifully crisp, golden-brown skin, roasted together with potatoes, onions, and flavorful sauerkraut.

The long, slow roasting process allows the pork to become incredibly tender while the skin develops a deliciously crispy crust. The potatoes absorb the rich pork juices, while the sauerkraut adds a pleasant tanginess that balances the richness of the meat.

🇭🇺 What Is Csülök Pékné Módra?

Csülök Pékné Módra translates roughly to “pork knuckle in the baker's style.” It is a traditional Hungarian dish traditionally prepared by slow-roasting pork knuckle with potatoes and onions.

It is rustic, filling, and full of deep, savory flavors. It is especially popular as a hearty weekend meal and is wonderful served straight from the roasting pan.

Ingredients

For the Pork Knuckle

• 2 large pork knuckles (approximately 1.5–2 kg total)
• 2 tablespoons vegetable oil or lard
• 5–6 cloves garlic, crushed
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1 teaspoon black pepper
• Salt, to taste
• 2 bay leaves
• 250 ml water or chicken stock

For the Potatoes and Sauerkraut

• 1 kg potatoes, peeled and cut into large chunks
• 500 g sauerkraut, drained
• 2 large onions, sliced
• 2–3 cloves garlic, finely chopped
• 1 tablespoon Hungarian paprika
• 1 teaspoon caraway seeds
• 2 tablespoons pork fat or vegetable oil
• Salt and black pepper, to taste

Instructions

1. Prepare the Pork Knuckles

Pat the pork knuckles dry with paper towels. Make several small cuts into the meat and insert pieces of crushed garlic into the cuts.

Rub the pork generously with salt, black pepper, Hungarian paprika, marjoram, and caraway seeds. For the best flavor, allow the pork to marinate in the refrigerator for several hours or overnight.

2. Prepare the Roasting Pan

Preheat your oven to 160°C (320°F).

Spread the sliced onions and sauerkraut across the bottom of a large roasting pan. Add the potatoes and garlic, then season with paprika, caraway seeds, salt, and pepper.

Drizzle with oil or melted pork fat and toss everything together.

3. Start Roasting

Place the seasoned pork knuckles on top of the vegetables.

Pour approximately 250 ml of water or chicken stock into the bottom of the pan. Cover tightly with aluminum foil.

Roast for approximately 2½–3 hours, depending on the size of the pork knuckles, until the meat becomes very tender.

4. Crisp the Pork Skin

Remove the foil and increase the oven temperature to 220°C (425°F).

Continue roasting uncovered for another 30–45 minutes, occasionally basting the pork with the juices from the pan.

The skin should become deeply golden, crisp, and beautifully caramelized.

5. Finish the Potatoes and Sauerkraut

During the final stage of roasting, turn the potatoes and sauerkraut occasionally so they become coated in the delicious pork juices.

If necessary, add a small amount of water to prevent the vegetables from burning.

6. Rest and Serve

Remove the roasting pan from the oven and allow the pork to rest for 10–15 minutes before serving.

Arrange the crispy pork knuckles over the roasted potatoes and sauerkraut. Spoon some of the flavorful pan juices over the vegetables.

Serve hot with fresh bread, pickles, or a simple Hungarian cucumber salad.

Tips for Perfect Hungarian Pork Knuckle

Choose skin-on pork knuckle. The skin is essential for achieving the characteristic crispy crust.

Cook it slowly. Low-temperature roasting helps the connective tissue break down, resulting in exceptionally tender meat.

Dry the skin before roasting. Patting the pork skin dry helps it become crispier during the final high-temperature roasting stage.

Don't skip the paprika. Sweet Hungarian paprika provides the characteristic color and flavor associated with Hungarian cuisine.

Let the meat rest. Resting allows the juices to redistribute, making the pork more succulent.

What to Serve with Hungarian Pork Knuckle

This dish is already a complete meal, but traditional accompaniments can make it even better. Try serving it with:

• Hungarian pickles
• Pickled peppers
• Fresh crusty bread
• Cucumber salad
• Extra sauerkraut
• Horseradish
• A simple green salad

Recipe Card

Recipe Name: Hungarian Roasted Pork Knuckle with Potatoes and Sauerkraut
Hungarian Name: Csülök Pékné Módra
Cuisine: Hungarian
Course: Main Course
Prep Time: 20 minutes
Marinating Time: 2 hours to overnight
Cook Time: 3–3½ hours
Total Time: Approximately 4 hours
Servings: 6
Difficulty: Medium

Final Thoughts

Csülök Pékné Módra is the perfect example of traditional Hungarian home cooking: simple ingredients transformed into an incredibly satisfying meal. The combination of tender pork, crispy crackling, roasted potatoes, sweet onions, and tangy sauerkraut creates a dish that is rich, rustic, and deeply comforting.

For an authentic Hungarian feast, place the entire roasting pan in the center of the table and let everyone help themselves. It is a generous, impressive dish that is perfect for Sunday lunch, family gatherings, and special occasions.