If you have ever dreamed of sinking your teeth into a perfectly roasted, juicy, and tender pork knuckle with golden, crunchy skin, then this German Pork Knuckle (Schweinshaxe) – Slow Roasted with Crispy Crackling Recipe is exactly what you need to try. This traditional Bavarian dish combines a symphony of flavors from aromatic spices and slow cooking, resulting in a masterpiece of texture and taste that feels like a warm, hearty hug from the heart of Germany. Whether you’re hosting a festive dinner or simply craving an authentic, soul-satisfying meal, this recipe brings the magic of German cuisine straight to your kitchen.
Ingredients You’ll Need
The beauty of this German Pork Knuckle (Schweinshaxe) – Slow Roasted with Crispy Crackling Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays an essential role, from tenderizing the meat to building layers of flavor and creating that signature crackling that’s simply irresistible.
- Pork knuckle (1.25kg / 2.5lb): The star of the dish, choose a knuckle with a good layer of skin and some meat for the perfect balance.
- White vinegar (2 tbsp): Essential for helping to crisp the skin, adding that sought-after crackling texture.
- Garlic cloves (3, cut into slivers): Infuses the meat with savory aroma and a hint of sweetness as they roast.
- Kosher or cooking salt (2 tsp plus extra): Integral for seasoning the meat deeply and drawing out moisture for crispy skin.
- Black pepper (1 tsp): Adds a subtle hint of spice and warmth to the flavor profile.
- Juniper berries (1 tsp plus 5 for cooking): Gives a unique, piney flavor that’s iconic in German cuisine.
- Caraway seeds (1 tsp): Brings a slight earthiness and nuttiness to complement the pork.
- Fennel seeds (1 tsp): Offers a delicate anise undertone to balance richness.
- Dark German beer (2 cups): Adds a deep, malty body and enhances the roast’s flavor.
- Chicken stock or broth (2 cups, low sodium): Keeps the meat moist during slow roasting.
- Carrot (1, unpeeled, sliced): Adds sweetness and helps flavor the braising liquid.
- Onion (1, unpeeled, sliced): Builds savory depth in the cooking liquid.
- Garlic head (1, halved): Roasts alongside for mellow garlic essence.
- Bay leaves (2): Infuse the broth with aromatic earthiness.
- Cornflour/cornstarch (2 tsp): Used to thicken the jus into a luscious gravy.
- Water (1/2 cup): Helps dissolve the cornstarch for gravy.
- White sugar (1 tsp): Balances the savory elements with a touch of sweetness.
How to Make German Pork Knuckle (Schweinshaxe) – Slow Roasted with Crispy Crackling Recipe
Step 1: Prepare the Pork Knuckle
Start by carefully scoring the pork skin in a crosshatch pattern, about 1cm deep—this is crucial for achieving that crispy crackling everyone raves about. Gently rub the white vinegar all over the skin; this not only helps dry it out for the roasting process but also kickstarts the crackling magic. Once the skin is prepped, massage the salt and pepper evenly over the meat and skin, making sure every nook and cranny is seasoned to perfection. Don’t forget to tuck some garlic slivers beneath the skin or into little cuts in the meat for that extra burst of flavor.
Step 2: Create the Aromatic Braising Liquid
In a large roasting pan, combine the dark German beer and chicken stock as the flavorful base. Add the whole juniper berries, caraway seeds, fennel seeds, unpeeled carrot slices, onion halves, garlic halves, and bay leaves. This fragrant medley infuses the meat while it slowly cooks, ensuring every bite is tender and bursting with traditional Bavarian taste. Place the pork knuckle into the pan, making sure the liquid comes up about halfway—this balance allows for gentle braising without stewing the meat.
Step 3: Slow Roast to Tender Perfection
Cover the roasting pan tightly with foil and place it in your preheated oven at a low temperature around 150°C (300°F). Let the pork knuckle slow roast for about 3 hours. This long, gentle cooking breaks down connective tissue, making the meat incredibly tender while the braising liquid keeps it moist. During roasting, you might want to periodically baste the pork with the cooking juices to enhance flavor and prevent drying.
Step 4: Achieve the Legendary Crispy Crackling
Once your pork knuckle is beautifully tender, remove it from the braising liquid and set the oven to a higher temperature (around 220°C / 430°F) to crisp the skin. Pat the skin dry if needed and brush with a little more vinegar or sprinkle additional salt if desired to encourage crunchiness. Roast uncovered until the crackling puffs up and becomes golden and noisy to the touch, usually about 20-30 minutes. This step is where the German Pork Knuckle (Schweinshaxe) – Slow Roasted with Crispy Crackling Recipe truly shines, delivering that iconic snap with every bite.
Step 5: Make the Rich Gravy
While the pork crisps, strain the braising liquid to remove solids and skim off any excess fat. In a saucepan, bring the strained liquid to a simmer. Mix the cornflour with water to create a slurry, then whisk this into the simmering liquid to gently thicken into a glossy gravy. Stir in the white sugar and adjust seasoning with salt as needed. This sauce will perfectly complement the juicy pork and crispy skin.
How to Serve German Pork Knuckle (Schweinshaxe) – Slow Roasted with Crispy Crackling Recipe
Garnishes
Keep garnishes simple to let the pork knuckle steal the show. Fresh sprigs of parsley, a few whole juniper berries, or even a slice of lemon on the side add just the right touch of color and brightness without overpowering the dish’s hearty essence.
Side Dishes
This dish pairs wonderfully with traditional German sides like creamy mashed potatoes, tangy sauerkraut, and buttery red cabbage. Soft pretzel rolls or dense rye bread can help mop up the luscious gravy, while roasted root vegetables echo the rich, roasted flavors of the main dish.
Creative Ways to Present
For a crowd-pleasing centerpiece, present the whole knuckle on a rustic wooden board, surrounded by bowls of gravy and sides, letting everyone serve themselves. Alternatively, slice the pork at the table to showcase the juicy meat and crunchy crackling layers, enhancing the dining experience with delicious aromas and visual appeal.
Make Ahead and Storage
Storing Leftovers
Leftover German Pork Knuckle (Schweinshaxe) – Slow Roasted with Crispy Crackling Recipe is a treasure! Store cooled pork and gravy separately in airtight containers in the refrigerator for up to 3 days. Keep the crackling separate if possible to maintain its texture.
Freezing
You can freeze the cooked pork (without crackling) and gravy for up to 2 months. Wrap the pork tightly in foil and place in a freezer-safe bag or container. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the pork slowly in a low oven (around 150°C / 300°F) covered with foil to prevent drying. If you want to revive the crackling, finish with a blast of high heat for a few minutes. Reheat the gravy gently on the stove, stirring occasionally.
FAQs
What cut of pork is best for Schweinshaxe?
A pork knuckle with skin on and a good balance of meat and fat works best, as it ensures juicy meat and crispy crackling after slow roasting.
Can I make this recipe without beer?
Yes, you can substitute beer with additional chicken stock or a mix of apple cider for a different but delicious flavor profile.
How do I ensure the crackling is crispy?
Scoring the skin, drying it well, applying vinegar, and roasting at a high temperature at the end will give you that perfect crisp crackling.
How long can leftovers be kept?
Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months for best quality.
Can this recipe be doubled for a bigger crowd?
Absolutely! Just adjust your roasting pan size and ensure the pork knuckles have enough space, and extend cooking time as needed.
Final Thoughts
There is something truly special about preparing and sharing this German Pork Knuckle (Schweinshaxe) – Slow Roasted with Crispy Crackling Recipe. From the tender, juicy meat to the crackling that sings with every bite, it’s a dish that brings warmth and joy to the table. I wholeheartedly encourage you to give this recipe a go—it’s not just a meal, it’s a celebration of flavors and tradition waiting to become one of your favorites too.
Print
German Pork Knuckle (Schweinshaxe) – Slow Roasted with Crispy Crackling Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 40 minutes
- Total Time: 4 hours
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: German
Description
This traditional German Pork Knuckle (Schweinshaxe) recipe features a slow-roasted pork knuckle with irresistibly crispy crackling. The pork knuckle is marinated and seasoned with aromatic spices such as juniper berries, caraway, and fennel seeds, then braised in dark German beer and chicken stock for tenderness. Finished in the oven to achieve perfectly crisp skin, this hearty dish is a classic Bavarian favorite perfect for a comforting meal.
Ingredients
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 or cooking salt (not table salt)
- 1 tsp black pepper
- 1 tsp juniper berries
- 1 tsp caraway seeds
- 1 tsp fennel seeds
Braising Liquids and Vegetables
- 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, 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
- 2 tsp cornflour (cornstarch)
- 1/2 cup water
- 1 tsp white sugar
- 1/4 – 1/2 tsp kosher or cooking salt (not table salt)
Instructions
- Prepare the Pork Knuckle: Score the skin of the pork knuckle with a sharp knife to create a crisscross pattern, being careful not to cut into the meat. Rub the pork knuckle thoroughly with white vinegar, then season all over with kosher salt, black pepper, and the slivered garlic cloves. Allow the knuckle to marinate for 20 minutes at room temperature to let the flavors start to penetrate.
- Prepare the Spice Mix: In a dry pan, lightly toast the juniper berries, caraway seeds, and fennel seeds over medium heat until fragrant. Crush them coarsely using a mortar and pestle or spice grinder, then rub this spice mix evenly all over the pork knuckle, pressing it into the scored skin and meat for maximum flavor.
- Braise the Pork Knuckle: Preheat your oven to 160°C (320°F). Place the prepared pork knuckle into a roasting pan and add the sliced carrot, onion, halved garlic head, additional juniper berries, bay leaves, dark German beer, and low sodium chicken stock. Cover the pan tightly with foil and braise in the oven for 3 hours, basting occasionally to keep the meat moist and tender. The slow cooking will infuse the pork with rich flavors and make the meat very tender.
- Finish for Crispy Crackling: After braising, remove the foil and increase the oven temperature to 220°C (425°F). Drain the pork knuckle and place it on a wire rack over a baking tray. Roast for an additional 30-40 minutes until the skin puffs up and turns crisp and golden brown. Meanwhile, strain the braising liquid, discard the solids, then combine it with cornflour mixed in water to make a smooth slurry. Bring the liquid to a simmer in a saucepan, add sugar and salt to taste, and cook until thickened into a flavorful gravy.
- Serve: Slice the pork knuckle, serve with the rich gravy, and enjoy alongside traditional German sides like sauerkraut or potato dumplings for a complete Bavarian meal experience.
Notes
- Use kosher or cooking salt when seasoning to help draw out moisture for crisp crackling; avoid table salt as it can burn.
- Scoring the pork knuckle skin is essential for crispness and allowing flavors to penetrate.
- Dark German beer adds a malty, slightly bitter depth to the braising liquid enhancing the pork flavor.
- Braising low and slow tenderizes the meat perfectly while maintaining moisture.
- Don’t skip the final high-heat roasting step to achieve the iconic crispy crackling texture.
