Schweinshaxe

Schweinshaxe

Crispy roasted pork knuckle with a golden crust, tender meat, and rich flavors.

20 mins

Prep Time

2 hours 30 mins

Cook Time

4

Servings

Ingredients

  • 4 pork knuckles (about 1.5 kg)
  • 2 tbsp coarse salt
  • 1 tbsp black pepper
  • 2 tsp caraway seeds
  • 4 cloves garlic, minced
  • 2 onions, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 liter dark beer
  • 2 bay leaves
  • 1 tbsp whole peppercorns

Nutrition Facts

850Calories
75gProtein
5gCarbs
55gFat

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Instructions

1

Preheat the oven to 160°C (320°F). Pat the pork knuckles dry with paper towels to ensure crispiness.

2

Score the skin of each knuckle in a diamond pattern. Rub generously with salt, pepper, caraway seeds, and minced garlic.

3

Place the onions, carrots, and celery in a roasting pan. Arrange the pork knuckles on top, skin-side up.

4

Pour the beer into the pan, ensuring it doesn’t submerge the knuckles. Add bay leaves and peppercorns.

5

Roast for 2 hours, basting occasionally with the pan juices. Increase the oven temperature to 220°C (430°F) for the last 30 minutes to crisp the skin.

6

Remove from the oven and let rest for 10 minutes. Serve with pan juices, sauerkraut, and mashed potatoes.

Chef's Tips

  • Crispy Skin Tip: Dry the pork knuckles in the fridge uncovered for a few hours before roasting for extra crispiness.
  • Beer Substitute: Use chicken or vegetable broth if beer is not available.
  • Basting: Frequent basting ensures juicy meat and enhances flavor.
  • Serving Suggestion: Pair with mustard and freshly grated horseradish for an authentic touch.
  • Leftovers: Store in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
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