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Meat in an aerogrill

Air-Fryer Pork Knuckle

Juicy inside, crisp outside — the most delicious meat around! Give it a go! Pork knuckle in a convection air fryer is a simple homemade dish with restaurant-quality results. It's perfect for the colder months, for a cozy family lunch or dinner.

Valeria

Recipe author

Composition / ingredients

Servings:

Pork knuckle

1.5

Garlic

Salt

Ground black pepper

Fresh herbs

Whole-grain mustard (French)

Honey

100

Sauerkraut

300

White wine (dry)

150

Bacon

150

Tomato paste

Caraway seeds

Onion

100

Vegetable oil

100

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 13 g

Fats 50 % 19 g

Carbohydrates 16 % 6 g

262 kcal

GI: 40 / 0 / 60

Cooking method

Step 1:

How do you make pork knuckle in an air fryer? Rinse and dry the front pork knuckle. Cut deep slits into it all over, all the way to the bone.
Step 2:

Peel the garlic and cut it into thick slivers. Tuck the garlic into the slits in the knuckle.
Step 3:

Season the meat with salt and pepper.
Step 4:

Rub the whole surface with vegetable oil. Add a bit more salt and pepper if you like.
Step 5:

Set the knuckle on the middle rack of the air fryer. Cook on the low fan setting for 1 hour and 10 minutes.
Step 6:

Cut the onion into strips and add it to a sauté pan with heated oil.
Step 7:

Cut the bacon into thick strips and add it to the onion. Sauté until golden.
Step 8:

Add a bay leaf and some pepper.
Step 9:

Add the sauerkraut and tomato paste, and season with salt.
Step 10:

Pour in the wine and simmer for 30 minutes.
Step 11:

Stir the mustard together with the honey.
Step 12:

Once the air fryer finishes its cycle, brush the knuckle all over with the honey-mustard glaze and run the same setting for another 20 minutes. Your gorgeous air-fryer pork knuckle is ready!

Every cooking oil is only stable up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. For frying, choose an oil with a high smoke point.
You can swap the tomato paste in this recipe for canned tomatoes in their juice, fresh tomatoes, or ketchup.
Pierce the meat with a knife: if it slides in easily and the juices run clear, it's done; if the juices are pink or red, keep cooking.