German · Main · Hard
Schweinshaxe
A whole roasted pork knuckle with shattering crackling, served with beer gravy. Oktoberfest on a plate.
The whole recipe in 60 seconds
Schweinshaxe, in 5 ideas
- Score the skin deeply, it is the key to crackling.
- A beer braise first keeps the meat juicy.
- Finish at high heat for the final crackle.
- Rest it well, the juices need to settle.
- Mustard and sauerkraut are non-negotiable sides.
What you need
Ingredients
- 2 pork knuckles (about 1kg each)
- 500ml dark beer
- 2 onions, quartered
- 4 garlic cloves
- 1 tbsp caraway seeds
- 2 tbsp coarse salt
- 1 tbsp mustard
- Sauerkraut, to serve
How to make it
Directions
- Score the skin in a diamond pattern and rub with salt and caraway.
- Roast at 160C (320F) in a deep pan with the beer, onions and garlic for 2 hours, basting often.
- Raise the heat to 220C (425F) for 25 to 30 minutes until the skin is crisp and puffed.
- Rest 15 minutes.
- Serve with sauerkraut, mustard and the pan gravy.
Money saver. Pork knuckles are a butcher's bargain cut, ask for them specifically.