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Schweinshaxe
Germany
The centrepiece of Bavarian beer garden eating. Oktoberfest serves hundreds of thousands of them.
Bavarian roasted pork knuckle — a whole knuckle slow-roasted until the meat is falling from the bone and the skin is shatteringly crispy.
Prep
20 mins
Cook
180 mins
Difficulty
Medium
Calories
385 kcal
Serves
2
Calories are an estimate based on ingredients used
Ingredients
2pork knuckles, scored deeply
1Lbeer, preferably dark
2onions, quartered
4 clovesgarlic
1 tspcaraway seeds
saltto season
sauerkraut and bread dumplingsto serve
Method
1
Score skin deeply. Rub with salt and caraway.
2
Place in a roasting pan with beer, onion and garlic. Roast at 160°C for 2.5 hours, basting regularly.
3
Increase to 220°C for final 30 minutes to crisp the skin.
4
Serve with sauerkraut and bread dumplings.
Chef's Tip
Baste frequently with the beer juices — this is what creates the deeply glazed, shatteringly crispy skin.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.