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Traditional German Pork Knuckle - Schweinshaxe served with crispy skin and beer gravy.

Schweinshaxe

A classic German dish featuring pork knuckle that's slow-roasted to achieve tender meat and crispy skin, perfect for a hearty meal.
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Prep Time 3 hours
Cook Time 2 hours 30 minutes
Total Time 5 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Pork Knuckle
  • 2 pieces pork knuckles, about 1 to 1.5 kg total
  • Salt, generous amount
  • 1 tsp caraway seeds (optional but very German)
  • 1 tsp black pepper
  • 1 tsp garlic powder or 2 cloves garlic, minced
  • 1 head onion, sliced thick
  • 2 pieces carrots, chunked
  • 1 to 2 cups beer or stock (or a mix)
  • 1 tbsp mustard (optional for rubbing)

Method
 

Preparation
  1. Pat the pork knuckles very dry. Score the skin in a crosshatch pattern, but do not cut deep into the meat.
  2. Rub all over with salt, pepper, garlic, and caraway. If using mustard, rub it on the meat part, not the skin. Let it sit in the fridge uncovered for a few hours, ideally overnight.
  3. Place onion and carrots in the bottom of the pan. Add beer or stock, then place the knuckles on top of the veggies.
Roasting
  1. Slow roast at 160 C (325 F) for about 2 to 2.5 hours, checking occasionally and adding a splash of liquid if needed.
  2. Increase oven temperature to 230 C (450 F) for 20 to 30 minutes, watching closely until the skin is crispy.
  3. Let the knuckles rest for 10 to 15 minutes before carving.

Notes

Pair Schweinshaxe with something starchy, tangy, and perhaps a bit sweet, like potato dumplings or sauerkraut. A simple gravy from the pan adds flavor.