German
Schweinshaxe
A Bavarian pork knuckle roasted until the rind crackles and the meat pulls tender from the bone. Dark beer, caraway, garlic, and roasted root vegetables make a simple, deeply savory pan gravy.
Ingredients
- Pork knuckle, skin-on and bone-in1 large, about 1.3 kg
- Fine sea salt2 tsp
- Black pepper, freshly ground1 tsp
- Caraway seeds, lightly crushed1 tsp
- Dried marjoram1/2 tsp
- Garlic cloves, crushed3
- Yellow onion, roughly chopped1 large
- Carrot, roughly chopped1
- Celeriac or celery stalk, roughly chopped100g
- Leek, rinsed and sliced1 small
- Bay leaf1
- Juniper berries, lightly crushed4
- Dark lager or Märzen beer330 ml
- Beef or pork stock300 ml
- Coarse salt1/2 tsp
Method
- Pat the pork knuckle very dry, remove any stray bristles, and score the skin in a diamond pattern without cutting deeply into the meat.
- Rub the meat and skin with fine sea salt, pepper, caraway, marjoram, and crushed garlic, working the seasoning into the cuts in the rind.
- Let the seasoned pork knuckle stand at room temperature for 30 minutes while you heat the oven to 160°C.
- Spread the onion, carrot, celeriac, leek, bay leaf, and juniper berries in a roasting pan and set the pork knuckle upright on top if possible, skin exposed.
- Pour the beer and stock into the pan around the pork, taking care not to wash the seasoning off the skin.
- Roast for 2 hours, basting the meat every 30 minutes with the pan juices but avoiding the top of the rind so it can dry and crisp.
- Increase the oven to 230°C, sprinkle the rind with the coarse salt, and roast for 25 to 35 minutes more until the skin is blistered, deeply golden, and crackling.
- If the skin needs more crisping, switch on the grill or broiler for 2 to 5 minutes, watching constantly so it does not burn.
- Transfer the Schweinshaxe to a board and rest it uncovered for 10 minutes to keep the crackling crisp.
- Strain the roasting juices and vegetables through a sieve, pressing on the vegetables, then simmer the gravy for a few minutes until lightly reduced and season with salt if needed.
- Carve the pork from the bone in thick pieces, making sure each serving gets crisp rind, and serve with the hot beer gravy.
Common questions
What can I substitute for dark lager or Märzen beer in Schweinshaxe?
Use any malty beer with moderate bitterness, like Munich lager, amber lager, or a light bock. If avoiding alcohol, use more beef or pork stock plus a splash of apple juice for depth, but the flavor will be less traditional.
How long does Schweinshaxe take, and how do I know when it’s done?
Plan on about 2 hours 30 to 3 hours total for a medium-sized knuckle. It’s done when the meat is very tender and the skin is deeply browned and blistered. If the skin isn’t crisp, keep roasting at high heat briefly.
What are the most common mistakes when making Schweinshaxe?
The biggest mistakes are not drying the skin enough, cutting too deeply into the meat, and basting the rind so it stays wet. Also avoid overcrowding the pan or skipping the final high-heat roast, which is what crisps the skin.
How should I store and reheat leftover Schweinshaxe?
Cool leftovers quickly, then refrigerate in an airtight container for up to 3 days. Reheat covered at 160°C until hot, then uncover and finish briefly at high heat to re-crisp the skin. Microwaving will soften the crackling.
What should I serve with Schweinshaxe?
Classic sides are potato dumplings, sauerkraut, braised red cabbage, or boiled potatoes with gravy from the pan juices. Mustard is a good condiment, and a crisp lager or Märzen pairs well with the rich, salty pork.