Schweinshaxe (German Pork Knuckle)

Transform your kitchen into a Bavarian feast with this mouthwatering recipe for Schweinshaxe, a classic German pork knuckle dish that promises crispy, crackling skin and tender, flavorful meat. This hearty centerpiece begins with perfectly seasoned pork knuckles, seared to golden perfection before roasting low and slow with a medley of onions, carrots, celery, and fragrant spices. The secret to its deep flavor lies in the addition of beer or chicken broth, infusing the meat as it roasts to succulent perfection. Finished with a high-heat blast for irresistible crunch, this dish is ideal for Oktoberfest celebrations or any occasion craving authentic German flavors. Serve alongside tangy sauerkraut, creamy mashed potatoes, or rustic bread for a truly satisfying experience. Perfectly indulgent and steeped in tradition, Schweinshaxe is your ticket to a cozy, European dining adventure!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 2 pieces (approximately 1.5-2 kg each) pork knuckle (ham hock)
• 2 tablespoons salt
• 1 teaspoon black pepper
• 1 teaspoon caraway seeds
• 4 cloves (minced) garlic cloves
• 2 tablespoons vegetable oil
• 2 large (sliced) onions
• 2 large (sliced) carrots
• 2 sliced celery stalks
• 2 leaves bay leaves
• 500 ml beer or chicken broth

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Rinse the pork knuckles under cold water and pat dry with paper towels. This will help the skin crisp up later.

Step 3

In a small bowl, mix together the salt, black pepper, and caraway seeds. Rub this mixture all over the pork knuckles, making sure to cover the skin thoroughly.

Step 4

Heat the vegetable oil in a large roasting pan over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 5

Place the seasoned pork knuckles in the pan and brown them on all sides. This should take about 10 minutes. Ensure they have a nice golden crust.

Step 6

Remove the knuckles from the pan and set aside. Add the sliced onions, carrots, and celery to the pan. Sauté the vegetables for about 5 minutes, until they begin to soften.

Step 7

Return the pork knuckles to the pan, placing them on top of the vegetables. Add the bay leaves and pour the beer or chicken broth around the meat.

Step 8

Transfer the roasting pan to the preheated oven. Roast for approximately 2.5 to 3 hours. Every 30 minutes, baste the knuckles with the pan juices to keep them moist. If the liquid evaporates too quickly, add more beer or broth.

Step 9

To achieve an extra crispy skin, you can increase the oven temperature to 220°C (425°F) for the last 20 minutes of cooking.

Step 10

Remove the pan from the oven and let the knuckles rest for about 10 minutes before carving.

Step 11

Serve the schweinshaxe with the roasted vegetables and your choice of sides, such as sauerkraut or mashed potatoes.

Nutrition Facts

Serving size	(5059.4g)

Amount per serving	% Daily Value*
Calories	9496.9

Total Fat 728.2g	0%
Saturated Fat 249.5g	0%
Polyunsaturated Fat 17.0g
Cholesterol 2450mg	0%
Sodium 46164.8mg	0%
Total Carbohydrate 84.3g	0%
Dietary Fiber 19.8g	0%
Total Sugars 36.3g
Protein 607.2g	0%

Vitamin D 0IU	0%
Calcium 722.4mg	0%
Iron 56.3mg	0%
Potassium 11313.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.3%

Protein: 26.1%

Carbs: 3.6%