
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
Instructions
Preheat the oven to 160°C (320°F). Pat the pork knuckles dry with paper towels to ensure crispiness.
Score the skin of each knuckle in a diamond pattern. Rub generously with salt, pepper, caraway seeds, and minced garlic.
Place the onions, carrots, and celery in a roasting pan. Arrange the pork knuckles on top, skin-side up.
Pour the beer into the pan, ensuring it doesn’t submerge the knuckles. Add bay leaves and peppercorns.
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.
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.