German Pork Knuckle

Description

German Pork Knuckle, or Schweinshaxe, is a Bavarian classic known for its crispy, crackling skin and tender, juicy meat inside. Traditionally served at Oktoberfest with sauerkraut and potato dumplings, this hearty dish is a true comfort food that celebrates rustic flavors. The knuckle is slow-roasted until the meat becomes fall-off-the-bone tender, while the skin turns golden and crisp.

Ingredients For German Pork Knuckle

• 2 large pork knuckles (about 2–2.5 lbs each, skin-on)

• 4 garlic cloves, minced

• 1 large onion, quartered

• 2 carrots, roughly chopped

• 1 celery stalk, chopped

• 2 cups dark beer (e.g., Dunkel, Märzen, or any malty lager)

• 2 cups beef or chicken broth

• 2 bay leaves

• 1 tsp caraway seeds (optional, traditional)

• 2 tsp paprika

• 2 tsp coarse salt

• 1 tsp black pepper

• 1 tbsp oil

Instructions

Step 1 – Prep the Pork Knuckles

1. Wash and pat dry the pork knuckles.

2. Score the skin with a sharp knife (cross-hatch pattern or straight lines). This helps the fat render and the skin crisp.

3. Rub the knuckles with salt, pepper, paprika, garlic, and a little oil.

Step 2 – Roast with Vegetables

1. Preheat oven to 350°F (175°C).

2. Place chopped onion, carrot, and celery in a roasting pan.

3. Place the pork knuckles on top of the vegetables.

4. Pour beer and broth into the pan. Add bay leaves and caraway seeds.

Step 3 – Slow Roast

1. Roast uncovered for 2 to 2.5 hours, basting every 30 minutes with pan juices.

2. After 2 hours, increase the oven temperature to 425°F (220°C) to crisp up the skin. Roast another 20–30 minutes until skin is crackling and golden.

Step 4 – Serve

• Serve hot with sauerkraut, mashed potatoes, potato dumplings, or bread.

• Spoon some of the pan gravy over the meat.

Notes

• Beer choice matters: Dark German beer adds depth, but you can use light lager for a milder flavor.

• Crispy skin tip: If skin isn’t crisping, switch to broil for the last 5 minutes.

• Make-ahead option: Cook in advance, then crisp skin before serving.

Tips

• Use a roasting rack if you want even cooking and less sogginess.

• For extra flavor, marinate pork knuckles overnight with beer, garlic, and spices.

• Save pan juices to make a rich gravy by thickening with cornstarch or flour.

Nutritional Info (per serving, approx.)

• Calories: 720 kcal

• Protein: 55 g

• Fat: 50 g

• Carbohydrates: 6 g

• Fiber: 1 g

• Sodium: 1180 mg

Health Benefits

• High in protein: Supports muscle growth and repair.

• Collagen-rich: Pork knuckle is high in collagen, beneficial for skin and joint health.

• Hearty and filling: Great for cold weather, keeps you satisfied for hours.

• Traditional preparation: Using beer and herbs adds antioxidants and depth of flavor.

Q & A

Q1: Can I make this without beer?
Yes! Substitute with apple cider, chicken broth, or non-alcoholic beer.

Q2: What sides go best with pork knuckle?
Classic sides include sauerkraut, potato dumplings, mashed potatoes, pretzels, or roasted vegetables.

Q3: Can I cook it in a slow cooker?
Yes. Cook on low for 6–7 hours, then transfer to oven at high heat (425°F) for 20 minutes to crisp the skin.

Q4: What’s the difference between Schweinshaxe and Eisbein?

• Schweinshaxe: Bavarian style, roasted until crispy.

• Eisbein: Northern German style, usually boiled and served with sauerkraut.

Q5: How do I reheat leftovers?
Reheat at 350°F (175°C) for 15–20 minutes in the oven to keep skin crisp.