Schweinshaxe Recipe – German Special
Schweinshaxe is a traditional German dish consisting of roasted pork knuckle, known for its crispy skin and tender, flavorful meat. It’s a hearty and popular dish in Bavarian cuisine.
- Prep Time20 min
- Cook Time3 hr
- Total Time3 hr 20 min
Schweinshaxe Ingredients:
- Pork Knuckles: 2, about 1.5 kg (3.3 lbs) each
- Salt: to taste
- Black Pepper: to taste
- Caraway Seeds: 1 tablespoon (optional)
- Garlic: 2 cloves, minced (optional)
- Onion: 1 large, chopped
- Vegetable Oil: 2 tablespoons
- Beer: 1 cup (240 ml)
- Chicken or Beef Broth: 2 cups (480 ml)
- Bay Leaves: 2
- Juniper Berries: 4 (optional)
How to make Schweinshaxe
Preheat Oven: Preheat oven to 350°F (180°C).
Season Knuckles: Score the pork knuckles’ skin in a diamond pattern. Season generously with salt, pepper, caraway seeds, and minced garlic.
Sear: In a large oven-safe pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the pork knuckles until golden brown on all sides.
Add Liquid: Add chopped onion, beer, broth, bay leaves, and juniper berries (if using) to the pot.
Roast: Cover the pot with a lid or foil and transfer to the preheated oven. Roast for 2.5 to 3 hours, or until the meat is tender and the skin is crispy, basting occasionally with the cooking liquid.
Serve: Remove from the oven, let rest briefly, then serve hot with sides like sauerkraut and mashed potatoes.
Recipe Notes:
For extra crispy skin, you can increase the oven temperature to 400°F (200°C) during the last 20-30 minutes of cooking.
Schweinshaxe pairs well with a hearty German beer or a glass of Riesling.
