German Schweinshaxe (Pork Knuckle)
Crispy roasted pork knuckles seasoned with garlic, caraway, and beer-braised with root vegetables. Served with sauerkraut and potatoes for a hearty Bavarian meal.
Equipment
- Roasting pan or oven safe skillet
- Mixing bowl
- Saucepan
- Tongs or spatula
- Oven
Ingredients
- 4 pork knuckles approx. 1kg each
- 2 tbsp coarse salt
- 1 tbsp black pepper
- 1 tbsp caraway seeds
- 4 garlic cloves minced
- 2 onions quartered
- 3 carrots roughly chopped
- 2 celery stalks roughly chopped
- 500 ml dark beer
- 500 ml chicken stock
- 2 bay leaves
- 2 tbsp vegetable oil
For Serving:
- Sauerkraut
- Mashed potatoes or bread dumplings
- Mustard or horseradish optional
Instructions
- Preheat your oven to 200°C (390°F). Pat the pork knuckles dry with a paper towel, ensuring the skin is free of excess moisture. In a small bowl, mix the coarse salt, black pepper, caraway seeds, and minced garlic. Rub this seasoning mixture generously over the pork knuckles, pressing it into the skin for maximum flavour penetration.
- Heat the vegetable oil in a large roasting pan or oven safe skillet over medium heat. Once hot, sear the pork knuckles on all sides until the skin is golden and crispy. This step helps develop a flavourful crust. Remove the pork knuckles from the pan and set them aside.
- In the same pan, add the quartered onions, chopped carrots, and celery. Sauté for 5-7 minutes until they begin to caramelize. This forms the aromatic base for the roasting process. Add the bay leaves to the pan.
- Return the pork knuckles to the roasting pan, placing them on top of the vegetables. Pour the dark beer and chicken stock into the pan, ensuring the liquid reaches about halfway up the knuckles. This combination of beer and stock enhances the flavour and keeps the meat tender during cooking.
- Transfer the roasting pan to the preheated oven. Roast the pork knuckles for 2 hours, turning them halfway through to ensure even cooking. Baste the knuckles with the pan juices every 30 minutes to keep the skin moist and flavourful.
- Increase the oven temperature to 220°C (430°F) for the final 30 minutes of cooking. This step ensures the skin becomes extra crispy and golden. Keep a close eye during this stage to avoid burning.
- Remove the pork knuckles from the oven and let them rest for 10 minutes to allow the juices to redistribute. Strain the pan juices into a small saucepan, discarding the vegetables. Simmer the liquid over medium heat to reduce it slightly, creating a rich sauce to accompany the dish.
- Serve the Schweinshaxe with sauerkraut and mashed potatoes or bread dumplings. Drizzle the reduced sauce over the pork knuckles for added flavour. Garnish with fresh parsley if desired. Offer mustard or horseradish on the side for a traditional touch. For an authentic dining experience, pair the dish with a glass of chilled dark beer.
Nutrition
Serving: 1Calories: 615kcalCarbohydrates: 21gProtein: 34gFat: 46gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 118mgSodium: 3823mgPotassium: 452mgFiber: 3gSugar: 7gVitamin A: 7674IUVitamin C: 8mgCalcium: 73mgIron: 2mg
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