Schweinshaxe is a classic Bavarian dish featuring a crispy roasted pork knuckle with juicy, tender meat inside. It’s famous in southern Germany, especially in Bavaria, and is often served with sauerkraut, potato dumplings, or red cabbage. The secret to perfect Schweinshaxe is slow roasting followed by high heat to achieve that irresistible crispy crackling skin.
Ingredients:
1 large pork knuckle (about 2–3 lbs / 1–1.5 kg), skin on
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon caraway seeds (optional but traditional)
3 cloves garlic, minced
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 cup (240 ml) dark German beer (optional)
1 cup (240 ml) broth or water
Instructions:
Prepare the Pork Knuckle:
Pat the pork knuckle dry with paper towels. Score the skin in a crisscross pattern using a sharp knife (be careful not to cut into the meat). Rub the knuckle thoroughly with salt, pepper, garlic, and caraway seeds.
Preheat the Oven:
Preheat your oven to 350°F (180°C).
Prepare the Roasting Pan:
Place the chopped onion, carrot, and celery in a roasting pan. Set the pork knuckle on top of the vegetables.
Add Liquid:
Pour the beer and broth into the bottom of the pan (do not pour over the skin). This helps keep the meat moist while roasting.
Slow Roast:
Roast for about 2 to 2½ hours, basting occasionally with the pan juices. If the liquid reduces too much, add a little more water.
Crisp the Skin:
Increase the oven temperature to 425°F (220°C) and roast for an additional 20–30 minutes, or until the skin becomes golden brown and crispy.
Rest Before Serving:
Remove from the oven and let it rest for 10–15 minutes before serving.
Serving Suggestions:
Serve hot with sauerkraut, potato dumplings, mashed potatoes, or traditional German gravy made from the pan drippings.
Enjoy this hearty and authentic German dish with a cold beer for the full Bavarian experience!