German Schweinshaxe (Pork Knuckle) Recipe
Schweinshaxe originates from Bavaria in southern Germany, where it was traditionally consumed by the poorer classes, with the pig's knuckle being a common choice for peasant farmers. Today, it is enjoyed across Germany and is especially popular during Oktoberfest, particularly in its crispy form. Schweinshaxe is a German dish made from pork knuckles, which are seasoned with a spice rub and then slow-roasted or simmered until tender.
Ingredients
- Pork knuckles, about 1.5 lbs each, skin-on, uncured, unsmoked - 2
- Caraway seeds - 1 tbsp
- Black pepper - 1 tsp
- Kosher salt - 1 tbsp
- Onion - 1
- Dark German lager – 12 oz.
Instructions
- Preheat the oven to 300 F.
- Slice the onion into rings and place on the bottom of a roasting pan.
- Grind 1 tbsp caraway seeds and mix with ground pepper and salt.
- Score the skin of each pork hock and rub with the spice mix.
- Marinate for 1 hour.
- Place hocks on top of onions, with the tapered end facing up.
- Slow roast for about 90 -120 minutes (depending on how large the hocks are, about 90 mins for 1.5 lbs. hocks and about 120 for larger).
- Add the beer and a little bit of water to the pan and continue slow roasting for another 60-90 minutes.
- If the skin is browning too fast, consider loosely tenting it with foil.
- Transfer the hocks to another pan. The drippings and onions can be saved to make gravy.
- Place the hocks back in the oven and either roast at 400 F or broil, until the skin gets crispy and puffy. Watch them closely during this step to avoid burning.
Nutrition
Calories: 461kcalCarbohydrates: 7gProtein: 46gFat: 24gSaturated Fat: 8gCholesterol: 150mgSodium: 1045mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!