Name: German Roast Pork Knuckle with Crispy Crackling and Beer Gravy Recipe
Prep time: PT-493221H38M44S
Cook time: 2 h 40 min
Total time: PT-493221H38M44S
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/cooking salt (use NOT table salt); 1 tsp black pepper; 1 tsp juniper berries; 1 tsp caraway seeds; 1 tsp fennel seeds; Olive oil (amount not specified, approx. 2 tbsp 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, otherwise dried); 2 tsp cornflour/cornstarch; 1/2 cup water (for slurry); 1 tsp white sugar; 1/4 – 1/2 tsp kosher/cooking salt

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Introduction

German Pork Knuckle, or Schweinshaxe, is a classic Bavarian favorite known for its tender meat and irresistibly crispy crackling. Slow-roasted with aromatic spices and finished with a rich beer gravy, this dish is perfect for a hearty meal that impresses. Follow this recipe to achieve authentic flavors and that coveted crackling texture at home.

The image shows a close-up of two large pieces of roasted pork with crispy, golden-brown skin that is textured and bubbly, covering the whole top layer. The skin has a rich reddish-brown color with some darker spots, and the meat beneath is slightly visible at the edges, showing a juicy and tender texture in a deep brown shade. The pieces are resting on a black metal rack with thin bars, letting air circulate under the pork. The background is out of focus but has a white marbled texture, enhancing the warm tones of the pork. 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 salt (kosher or cooking salt, not table salt)
1 tsp black pepper
1 tsp juniper berries
1 tsp caraway seeds
1 tsp fennel seeds
2 cups dark German beer
2 cups chicken stock or broth (low sodium)
1 carrot, unpeeled, sliced 2cm / 0.8″ thick
1 onion, unpeeled, halved, sliced 1.25cm / 1/2″ thick
1 head garlic, cut in two 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 salt (kosher or cooking salt, not table salt)

Instructions

Step 1: Prick the pork knuckle’s skin all over with a small sharp knife or pin, taking care not to pierce through the fat into the meat.
Step 2: Brush 1 tablespoon of vinegar onto the pork flesh only, avoiding the skin, including inside cracks and under the skin where it meets the meat.
Step 3: Make shallow incisions in the pork flesh and stuff the garlic slivers into these cuts.
Step 4: Pound the salt, pepper, juniper berries, caraway seeds, and fennel seeds into a coarse powder and rub the pork skin with olive oil. Then rub the seasoning mix all over the pork, on skin and flesh, getting into all crevices.
Step 5: Pull the skin down tightly to remove creases, then secure it by threading two metal skewers in an “X” near the base, piercing about 2cm from the end to hold the skin stretched.
Step 6: Place the pork upright on a plate uncovered in the fridge overnight to marinate and dry the skin for crispiness.
Step 7: Preheat your oven to 180°C / 350°F (160°C fan). Put the beer, chicken stock, carrot, onion, halved garlic head, juniper berries, and bay leaves in a roasting pan.
Step 8: Set a rack over the pan and place the pork knuckle upright on the rack. Roast for about 2 hours 10 minutes, rotating the tray halfway through. Add water if the liquid gets too low. Cook until the meat’s internal temperature reaches 85°C / 185°F.
Step 9: Remove the pork and place it on a tray. Increase oven temperature to 260°C / 500°F (240°C fan).
Step 10: Brush the pork skin with half of the remaining vinegar. Roast for 30 minutes, turning and brushing with the remaining vinegar halfway through, until the skin is crispy, deep golden, and bubbly.
Step 11: Rest the pork knuckle for 15 minutes before serving.
Step 12: For the gravy, strain the roasting juices into a saucepan. Simmer and whisk in the cornflour mixed with water. Add sugar and salt to taste. Simmer for 2 minutes until the gravy is a thin, syrup-like consistency. Adjust thickness with water or by reducing further as needed.
Step 13: Serve the crispy pork knuckle hot with the German beer gravy.

Tips & Variations

Use kosher or cooking salt rather than table salt for better seasoning and less bitterness on the skin.
Poking holes carefully without piercing the flesh helps render the fat and creates crispier crackling.
Skewering the skin stretched tight is a secret technique to avoid wrinkled skin and enhance crackling.
For a richer flavor, marinate the pork knuckle overnight uncovered in the fridge to dry the skin.
If you cannot find juniper berries, a small amount of crushed rosemary can complement the flavor.

Storage

Store leftover pork knuckle in an airtight container in the refrigerator for up to 3 days. Reheat gently in a moderate oven to help maintain the crispiness of the skin, avoiding microwaving which can soften the crackling. The gravy can be refrigerated separately and warmed on the stove before serving.

How to Serve

Close-up of two large roasted pork knuckles with crispy golden-brown skin covered in small bumps and crackles. The meat beneath has a textured, darker brown appearance, and the knuckles have bones sticking out at the top. They rest on a black wire rack, with soft light highlighting the crunchiness and rich color of the skin. The background is slightly blurred with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beer?

Yes, while dark German beer is traditional and adds depth, you can substitute with any malty dark beer or even a flavorful ale if German beer is unavailable.

How do I know when the pork knuckle is fully cooked?

The best way is to use a meat thermometer and ensure the internal temperature reaches 85°C / 185°F at the thickest part of the meat, which guarantees tenderness and safety.