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German Schweinshaxe Recipe

German · Main course · 200 min total

A classic Bavarian dish featuring a roasted pork knuckle with crispy skin and tender, flavorful meat, traditionally served with beer and potato dumplings.

Ingredients

• 2 pork knuckles (about 1.5 lbs each)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons caraway seeds
• 4 cloves garlic, minced
• 2 cups dark beer (e.g., German lager or bock)
• 1 cup beef broth
• 2 bay leaves
• 1 tablespoon vegetable oil

Instructions

1. Preheat oven to 350°F (175°C).
2. Score the skin of each pork knuckle in a crosshatch pattern, cutting through the skin but not into the meat.
3. Mix salt, pepper, caraway seeds, and minced garlic. Rub this mixture all over the knuckles, working it into the scores.
4. Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the knuckles on all sides until golden brown, about 5 minutes per side.
5. Pour in the beer and beef broth, add bay leaves, and bring to a simmer.
6. Cover the pot and transfer to the oven. Roast for 2 hours, basting occasionally.
7. Remove the lid and increase oven temperature to 425°F (220°C). Roast for another 30-45 minutes, basting every 10 minutes, until the skin is crispy and the meat is tender.
8. Let rest for 10 minutes before serving. Serve with the pan juices.

Tips

• Pair with German potato dumplings (Knödel) and red cabbage.
• Leftovers can be reheated in a 350°F oven to restore crispiness.
• For extra crispy skin, pat the knuckles dry before seasoning and let them air-dry in the fridge overnight.

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