Description
This traditional German Pork Knuckle (Schweinshaxe) recipe features slow-roasted pork knuckle with tender meat and irresistibly crispy crackling. Marinated overnight and roasted with dark German beer and aromatic spices, it delivers a rich, flavorful experience perfect for hearty dinners. The accompanying German beer gravy adds a tangy, savory finish to this classic Bavarian dish.
Ingredients
Scale
Pork Knuckle and Seasoning
- 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
Roasting Ingredients
- 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
Gravy Thickening Mixture
- 2 tsp cornflour / cornstarch
- 1/2 cup water
- 1 tsp white sugar
- 1/4 – 1/2 tsp kosher salt (not table salt)
Instructions
- Preparation and seasoning: Begin by pricking lots of small holes all over the pork knuckle’s skin using a small sharp knife or pin, taking care not to pierce through to the flesh. Brush 1 tbsp of vinegar only on the pork flesh, including inside cracks and under the skin where it meets the meat, avoiding the skin. Make shallow incisions in the pork flesh and stuff with garlic slivers.
- Make the seasoning rub: Pound juniper berries, caraway seeds, fennel seeds, salt, and pepper to a coarse powder using a mortar and pestle or spice grinder. Rub olive oil on the pork skin, then rub the seasoning all over the pork—on the skin, flesh, and into all cracks and crevices.
- Skewer the skin for crispiness: Stretch the skin tight to eliminate creases and thread two metal skewers in an “X” near the base of the knuckle, piercing through the skin 2cm from the base to hold it tight against the meat.
- Marinate overnight: Stand the pork knuckle upright on a plate and leave uncovered in the fridge overnight for the flavors to infuse and the skin to dry out, essential for crispy crackling.
- Preheat oven and prepare roasting pan: Preheat your oven to 180°C / 350°F (160°C fan). In a deep roasting pan, combine dark beer, chicken stock, carrot slices, onion slices, halved garlic head, juniper berries, and bay leaves.
- Roast the pork knuckle: Place a rack over the roasting pan and position the pork knuckle upright on the rack. Roast for 2 hours and 10 minutes, rotating the pan halfway through. Monitor the liquid level and top up with water if necessary. Roast until the internal temperature reaches 85°C / 185°F.
- Make the crackling crispy: Remove the knuckle from the oven and transfer it to a tray. Increase the oven temperature to 260°C / 500°F (240°C fan). Brush the skin with the remaining 1 tbsp of vinegar, then return to the oven for 30 minutes, rotating and brushing with vinegar halfway through, until the skin is crispy, golden, and bubbly.
- Rest the pork: Let the knuckle rest for 15 minutes before serving to allow juices to redistribute.
- Prepare German Beer Gravy: Strain the pan juices into a saucepan; you should have about 1.5 to 2 cups. Bring to a simmer. Mix cornflour with water to make a slurry and slowly add to the simmering liquid, stirring constantly. Add sugar and salt to taste. Simmer for 2 minutes until the gravy thickens to a thin syrupy consistency, adjusting thickness by adding water or reducing as needed. Serve alongside the pork knuckle.
Notes
- Note 1: Choose a fresh, high-quality pork knuckle for best flavor.
- Note 2: White vinegar helps tenderize the meat and enhances crackling crispiness.
- Note 3: Garlic slivers add aromatic depth when stuffed into the pork.
- Note 4: Use kosher or cooking salt for seasoning to avoid over-salting.
- Note 5: Juniper berries provide a unique piney flavor traditional to German cuisine.
- Note 6: Dark German beer enriches the roasting liquid for authentic flavor.
- Note 7: Be careful when pricking the skin to avoid piercing the meat, which could cause dryness.
- Note 8: Skewering skin tight ensures it remains stretched for even crisping.
- Note 9: Uncovered overnight resting allows the skin to dry, crucial for crackling.
- Note 10: Roasting on a rack ensures even cooking and prevents soggy skin.
- Note 11: High heat blast at the end crisps the skin perfectly.
- Prep Time: 20 minutes plus overnight marinating
- Cook Time: 2 hours 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: German
Keywords: German pork knuckle, Schweinshaxe, crispy pork knuckle, slow roasted pork, German beer gravy, Bavarian recipe
