Stinco di maiale is a traditional recipe from Friuli-Venezia Giulia region. This northeastern region in Italy is famous for its mountain cooking and Central European influences. Here, pork knuckles are slow cooked until tender, with crisp golden skin and rich, savoury flavour. It’s similar to the Austrian Schweinshaxe. But the Friulian version uses olive oil, wine, and Mediterranean herbs for a lighter, more Italian twist.
Friuli-Venezia Giulia cooking reflects its borderland history between Italy and Austria. Many dishes, including stinco di maiale, show this shared heritage. Austrians traditionally roast pork knuckles with beer and caraway. But Friulians use wine, olive oil, and herbs typical of Italian kitchens. This combination creates a dish that feels both Alpine and Mediterranean. Rich, hearty, and aromatic.
This Italian roast pork knuckle recipe is hearty, comforting, and perfect for a weekend meal or family gathering.
What to serve with Stinco di Maiale
In Friuli, stinco di maiale is often served with:
- Creamy yellow polenta. Perfect for soaking up the juices
- Roasted potatoes or mashed potatoes
- Sautéed cabbage or sauerkraut. A nod to the Austrian influence
You can also enjoy this Italian roast pork knuckle recipe with the rest of the bottle of red wine you opened for the recipe. That is if you didnt drink it while the pork knuckle was cooking!
Why Try This Recipe
If you love traditional Italian cooking, stinco di maiale is a great dish to add to your repertoire. It’s straightforward, budget-friendly, and makes a beautiful centerpiece for a family winter meal. The aroma of roasted pork, Italian herbs, and red wine filling your kitchen is reason enough to make it.
Buon appetito! 🇮🇹
Also Read
Looking for more classic recipes from the Friuli-Venezia Giulia region? Then here are some of my favourite recipes:
- Karst Venison with Juniper – a rich, hearty Friuli stew that will warm any cold night.
- Jota – delicious soup made with beans, sauerkraut, potatoes, and smoked pork.
- Friuli Chicken Liver Risotto – A delicious risotto of chicken livers with savoury sage.
- Gamberi San Giusto – a seafood dish from Trieste celebrating San Giusto’s feast day.
- Frico – Friuli’s signature dish of potatoes and Montasio cheese.
Stinco di Maiale (Friulian Roast Pork Knuckle)
Equipment
- Chef Knife
- Vegetable peeler
- Chopping Board
- Large Mixing Bowl
- Kitchen scales
- Tongs
Ingredients
- extra virgin olive oil
- 1 large pork knuckle (trimmed of excess fat, massaged with salt)
- 1 medium onion (finely chopped)
- 1 medium carrot (finely chopped)
- 2 sticks celery (finely chopped)
- 1 large sprig rosemary (finely chopped)
- 4 – 5 sage leaves (finely chopped)
- 6 juniper berries (roughly crushed)
- 150 ml red wine
- 150 ml chicken stock
- 2 bay leaves
Instructions
- Pre-heat the oven to 175°C.
- Massage salt into the pork knuckle and allow to rest for 30 minutes (or longer).
- Heat a large cast iron pan and brown the pork knuckle on all sides. The fat from the pork knuckle means you shouldn’t need any oil, but you can add a tbsp of extra virgin olive oil if needed.
- When brown, remove the pork knuckle from the pan and set aside.
- Add 1 tbsp extra virgin olive oil to the same pan and add the onion, carrot and celery to the pan and cook over a medium heat for 5 minutes then add the herbs and a tsp salt and continue to cook until the vegetables are soft.
- Add the red wine and reduce by half, then return the pork knuckle to the pan, along with the chicken stock. Simmer gently for 5 minutes.
- Cover the pan and put in the oven of 45 – 60 minutes or until the pork knuckle is tender. A larger pork knuckle will take longer.
- Remove the pork knuckle from the pan and allow to rest for 10-15 minutes.
- Blend the remaining vegetables and cooking liquid to form a thick gravy. If the gravy is too thick, add some chicken stock or water and simmer for a few minutes until you get the consistency you prefer.
- Serve with roast potatoes or potato wedges.
