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
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 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.
