Schweinshaxe

Bavarian Schweinshaxe (Roasted Pork Knuckle)

A slow-roasted pork knuckle with shatteringly crisp crackling, traditionally served with sauerkraut and bread dumplings. This is the classic beer-hall preparation from Bavaria.

Prep

25 min

Cook

195 min

Total

220 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •2 kg (4½ lb) pork knuckle (hind leg, bone-in, skin on), scored by your butcher if possible; ask for 'Eisbein/Schweinshaxe' with skin intact
• •20 g (1 tbsp + 2 tsp) coarse sea salt, for rubbing the skin
• •1 tbsp caraway seeds, whole, lightly crushed
• •4 cloves garlic, crushed
• •1 liter (4¼ cups) German lager or dunkel, a Bavarian Märzen or Helles; avoid hoppy IPAs
• •2 medium onions, quartered
• •1 medium carrot, roughly chopped
• •1 stalk celery, roughly chopped
• •2 bay leaves bay leaves
• •10 whole black peppercorns
• •1 tbsp neutral oil, for the roasting pan
• •500 g (1 lb 2 oz) sauerkraut, drained, rinsed if very sour
• •1 small apple, peeled and grated, optional but traditional
• •100 ml (scant ½ cup) dry white wine or beer, for finishing the sauerkraut
• •1 tbsp caraway seeds, additional, for the sauerkraut
• •1 tbsp lard or goose fat, for basting the crackling
• •2 tbsp butter, for the sauerkraut
• •1 tsp sugar, optional, to balance the sauerkraut
• •1 to taste salt and freshly ground black pepper

Steps

1. 1 Pat the pork knuckle completely dry with paper towels. If the skin is not already scored, use a sharp knife or razor to cut shallow parallel lines through the skin about 5 mm (¼ in) apart, taking care not to cut into the meat.
2. 2 Rub the skin thoroughly with the coarse salt, getting it into every cut. Mix the caraway seeds and crushed garlic with 1 tsp of salt and rub this mixture over the meaty sides (not the skin). Place the knuckle uncovered on a tray and refrigerate for at least 8 hours, ideally overnight, to dry the skin.
3. 3 Preheat the oven to 160°C (320°F). Wipe excess salt from the skin. Heat the oil in a heavy roasting pan over medium-high heat and sear the knuckle on all meaty sides until deep golden, about 3 minutes per side.
4. 4 Add the onions, carrot, celery, bay leaves, and peppercorns to the pan. Pour in the beer and add enough water to come about one-third of the way up the knuckle. Bring to a simmer on the stovetop.
5. 5 Transfer to the oven, cover the pan tightly with a lid or foil, and braise for 2½ hours, turning the knuckle once halfway through. The meat should pull easily from the bone but should NOT yet be falling apart.
6. 6 Remove the knuckle from the braising liquid and set it on a wire rack set over a tray. Strain and reserve 200 ml (¾ cup) of the braising liquid for the sauerkraut. Increase oven temperature to 230°C (450°F).
7. 7 Pat the skin dry once more. Rub the crackling with lard or goose fat and a final pinch of salt. Roast the knuckle on the rack for 25–35 minutes, watching closely, until the skin blisters into deep golden-brown crackling and the surface hits at least 90°C (195°F) internally (use an instant-read thermometer in the thickest part of the meat).
8. 8 While the crackling forms, make the sauerkraut: melt the butter in a saucepan, add the sauerkraut and grated apple, stir in the caraway seeds, and cook gently for 10 minutes. Pour in the wine or beer, add 100 ml of the reserved braising liquid, season with salt, pepper, and a pinch of sugar if needed, and simmer uncovered for 20 minutes until the liquid is mostly absorbed.
9. 9 Rest the knuckle, skin side up, for 10 minutes before serving. This is non-negotiable: cutting too early softens the crackling.
10. 10 Serve hot with a generous mound of sauerkraut and bread dumplings (Semmelknödel) or boiled potatoes, plus a stein of the same beer used for braising.