Name: German Pork Knuckle (Schweinshaxe) – Slow Roasted with Crispy Crackling Recipe
Prep time: PT-493223H31M14S
Cook time: 2 h 40 min
Total time: PT-493223H31M14S
Cuisine: German
Ingredients: 1 x 1.25kg / 2.5lb pork knuckle; 2 tbsp white vinegar; 3 garlic cloves, cut into 4 – 6 slivers; 2 tsp kosher salt (not table salt); 1 tsp black pepper; 1 tsp juniper berries; 1 tsp caraway seeds; 1 tsp fennel seeds; Olive oil for rubbing; 2 cups dark German beer; 2 cups low sodium chicken stock / broth; 1 carrot, unpeeled, sliced 2cm / 0.8″ thick; 1 onion, unpeeled, halved, cut into 1.25cm / 1/2″ thick slices; 1 head garlic, cut in two halves horizontally; 5 juniper berries; 2 bay leaves, preferably fresh; 2 tsp cornflour / cornstarch; 1/2 cup water; 1 tsp white sugar; 1/4 – 1/2 tsp kosher salt (not table salt)

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Introduction

German Pork Knuckle, or Schweinshaxe, is a classic Bavarian dish known for its tender meat and irresistibly crispy crackling. Slow roasted to perfection and served with rich German beer gravy, it’s a hearty meal that will impress both family and friends.

The image shows a close-up of two pieces of roasted meat with crispy, golden-brown skin resting on a black cooling rack. The crispy skin has a bumpy texture with a mix of darker and lighter brown areas, indicating well-cooked, crunchy spots. The thick pieces are attached to bone ends protruding from the top, and the meat looks juicy and tender beneath the crispy exterior. The background is softly blurred, with a hint of a white marbled surface and neutral-colored dishes in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 x 1.25kg / 2.5lb pork knuckle
2 tbsp white vinegar
3 garlic cloves, cut into 4–6 slivers
2 tsp kosher or cooking salt
1 tsp black pepper
1 tsp juniper berries
1 tsp caraway seeds
1 tsp fennel seeds
2 cups dark German beer
2 cups low sodium chicken stock or broth
1 carrot, unpeeled, sliced 2cm / 0.8″ thick
1 onion, unpeeled, halved and sliced 1.25cm / 1/2″ thick
1 head garlic, cut in two halves horizontally
5 juniper berries
2 bay leaves (fresh preferred)
2 tsp cornflour (cornstarch)
1/2 cup water
1 tsp white sugar
1/4 – 1/2 tsp kosher or cooking salt

Instructions

Step 1: Prick lots of small holes all over the pork knuckle’s skin using a sharp knife or pin, being careful not to pierce through to the meat.
Step 2: Brush 1 tbsp of the white vinegar onto the pork flesh only, including cracks and areas under the skin, taking care to avoid the skin itself.
Step 3: Make shallow incisions in the pork flesh and stuff with garlic slivers.
Step 4: Pound juniper berries, caraway seeds, fennel seeds, salt, and pepper into a coarse powder. Rub olive oil on the pork skin, then apply the seasoning mix all over the pork including the skin and flesh.
Step 5: Pull the skin tight to remove creases and secure it by threading two metal skewers in an “X” near the base of the knuckle to hold the skin stretched.
Step 6: Place the pork standing upright on a plate and leave uncovered in the fridge overnight to marinate.
Step 7: Preheat oven to 180°C / 350°F (160°C fan). In a roasting pan, combine dark German beer, chicken stock, carrot, onion, garlic halves, juniper berries, and bay leaves.
Step 8: Place a rack over the pan and position the pork knuckle upright on the rack. Roast for 2 hours 10 minutes, rotating halfway, adding water if needed to maintain liquid level. Roast until internal temperature reaches 85°C / 185°F.
Step 9: Remove the pork knuckle from the oven and transfer to a tray. Increase oven temperature to 260°C / 500°F (240°C fan).
Step 10: Brush the skin with half of the remaining vinegar. Return to the oven for 30 minutes, rotating and brushing with the rest of the vinegar halfway through, until skin is crispy, deep golden, and bubbly.
Step 11: Rest the pork knuckle for 15 minutes before serving.
Step 12: To make the gravy, strain the roasting pan juices into a saucepan. You should have about 1.5 to 2 cups of liquid.
Step 13: Bring the liquid to a simmer. Mix cornflour and water, then stir into the liquid. Add sugar and salt to taste.
Step 14: Simmer for 2 minutes until the gravy thickens to a thin syrup consistency. Adjust thickness by adding water or reducing further. Serve with the pork knuckle.

Tips & Variations

Use metal skewers to keep the skin tight for perfect crackling—this step is key to achieving crispy skin.
If you can’t find juniper berries, substitute with a mix of crushed black peppercorns and a pinch of rosemary.
Let the pork rest after roasting to keep the meat juicy and tender.
For an extra flavorful gravy, deglaze the roasting pan with a splash of beer before adding the cornflour mix.

Storage

Store leftover pork knuckle and gravy in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the crispiness of the skin as much as possible. The gravy can be reheated on the stove over low heat, adding a splash of water if too thick.

How to Serve

The image shows a close-up view of two large crispy roasted pork pieces with a deep golden-brown color and a textured, crunchy skin layer on top, covered in small bubbles and crisp edges. The thick meat underneath is juicy and darker brown, with visible charred spots, resting on a black metal cooling rack. The background has a white marbled texture that contrasts with the rich tones of the pork, making the roasted textures stand out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I ensure the pork knuckle skin gets crispy?

Pricking the skin, stretching it tight using skewers, drying it uncovered overnight in the fridge, and roasting initially at a lower temperature before finishing with a high heat blast with vinegar brushed on are essential steps to achieve crispy crackling.

Can I cook the pork knuckle without beer?

Yes, you can substitute beer with extra chicken stock or a mix of stock and apple cider for a different but still flavorful result. Beer contributes to the traditional flavor and tenderness but is not strictly necessary.