Description
German Pork Knuckle (Schweinshaxe) is a traditional Bavarian dish featuring a slow-roasted pork knuckle with a crispy crackling skin. The pork is seasoned with aromatic spices, garlic, and herbs, then roasted slowly in a bath of dark German beer and chicken stock until tender and flavorful. Finished with a high-heat blast to crisp the crackling perfectly, it is served with a light, smooth German beer gravy that complements the rich meat.
Ingredients
Scale
Pork 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/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)
Roasting Liquid and Vegetables
- 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)
Gravy Thickening Ingredients
- 2 tsp cornflour/cornstarch
- 1/2 cup water (for slurry)
- 1 tsp white sugar
- 1/4 – 1/2 tsp kosher/cooking salt
Instructions
- Preparation and seasoning: Prick the pork knuckle’s skin all over with a sharp small knife or pin, taking care not to pierce through to the flesh. Brush 1 tbsp of white vinegar only on the flesh side, including inside cracks under the skin, avoiding the skin itself. Make shallow incisions in the flesh and stuff with garlic slivers.
- Prepare seasoning rub: Pound juniper berries, caraway seeds, fennel seeds, salt, and black pepper in mortar and pestle or grind in spice grinder until coarse powder. Rub olive oil over the pork skin, then coat the entire pork knuckle—including skin, flesh, and crevices—with the seasoning mix.
- Skewer the skin: Pull the skin taut with no creases. Pierce the skin about 2cm from the base and thread two metal skewers in an X shape near the base to hold the skin stretched and tight for crisping.
- Marinate overnight: Place the pork knuckle upright on a plate uncovered in the fridge overnight to dry and develop flavor.
- Preheat oven: Set oven to 180°C / 350°F (160°C fan).
- Prepare roasting pan: Add dark German beer, chicken stock, carrot, onion, halved garlic head, juniper berries, and bay leaves to a deep roasting pan.
- Place pork on rack: Position a rack over the roasting pan and stand the pork knuckle upright on the rack.
- Slow roast: Roast for 2 hours and 10 minutes at 180°C, rotating the pan halfway through. If liquid is low, add 1/2 cup water as needed. Roast until internal temperature reaches 85°C / 185°F in the thickest part of the meat.
- Increase oven temperature for crackling: Remove pork from oven and transfer to a tray. Increase oven heat to 260°C / 500°F (240°C fan).
- Brush skin with vinegar: Brush the skin with half of the remaining 1 tbsp vinegar, place back in oven for 30 minutes. Rotate tray halfway and brush with the remaining vinegar for even crisping.
- Rest pork: Once skin is golden, bubbly, and crispy, remove from oven and let rest for 15 minutes before carving.
- Prepare German beer gravy: Strain the roasting pan juices into a saucepan. Bring to a simmer. Mix cornflour and water to make a slurry and whisk into the simmering liquid. Add sugar and salt to taste, simmer 2 minutes until a thin syrup-like consistency is reached. Adjust thickness by adding water or simmering longer if needed.
- Serve: Serve the rested pork knuckle with the warm German beer gravy.
Notes
- Use kosher or cooking salt instead of table salt for better flavor and texture.
- Ensure you do not pierce fully through the skin into the flesh when pricking to maintain fat integrity and prevent drying out.
- Marinating uncovered overnight in the fridge helps dry the skin for crispier crackling.
- Skewering the skin tight is a secret technique to keep it stretched and wrinkle-free for cracking crisp.
- Slow roasting at a moderate temperature allows the meat to become tender while rendering fat.
- The final high heat blast crisps the pork skin to create the iconic crackling.
- The beer gravy is kept thinner than traditional gravy for an authentic German style sauce.
- If liquid in the roasting pan evaporates too quickly, add small amounts of water to prevent burning and maintain moisture.
- 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, slow roasted pork, crispy pork crackling, Bavarian roast pork, German beer gravy, traditional German recipe
