Schweinshaxe Pork Knuckles
Indulge in the rich, savory flavors of Schweinshaxe Pork Knuckles, a traditional Bavarian delicacy featuring tender, slow-roasted pork knuckles with irresistibly crispy skin. This hearty dish starts with a flavorful rub of garlic, caraway seeds, salt, and pepper, infusing the meat with bold, aromatic notes. The pork knuckles are cooked low and slow in a bath of dark lager beer and broth, nestled on a bed of onions, carrots, and celery for added depth and sweetness. A final high-heat roast ensures the skin achieves its signature golden crunch. Perfect for satisfying cravings on a cool evening, this iconic German dish pairs beautifully with sauerkraut, potato dumplings, or creamy mashed potatoes, making it a true comfort food classic. Whether you’re hosting Oktoberfest or simply craving an authentic taste of Germany, Schweinshaxe is sure to impress.
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Recipe Information
Ingredients
- 2 pieces Pork knuckles (ham hocks)
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Caraway seeds
- 1 large, roughly chopped Onion
- 2 medium, roughly chopped Carrots
- 2 roughly chopped Celery stalks
- 2 cups Beer (preferably a dark lager)
- 2 cups Chicken or vegetable broth
- 2 tablespoons Vegetable oil
Instructions
Preheat your oven to 350°F (175°C).
Rinse the pork knuckles under cold water and pat them dry with paper towels.
Rub the knuckles evenly with salt, pepper, garlic powder, and caraway seeds.
In a large roasting pan, spread the chopped onion, carrots, and celery to create a base for the pork knuckles.
Place the pork knuckles on top of the vegetables in the pan.
Pour the beer and chicken or vegetable broth over the vegetables, ensuring the liquid reaches about halfway up the knuckles.
Cover the roasting pan tightly with aluminum foil or a lid and place it in the oven.
Cook the pork knuckles for 2 hours, turning them halfway through to ensure even cooking. Add more broth if needed to maintain the liquid level.
After 2 hours, remove the foil or lid and increase the oven temperature to 425°F (220°C).
Brush the knuckles with vegetable oil and allow them to roast uncovered for an additional 30-45 minutes, or until the skin becomes crispy and golden brown.
Remove the pork knuckles from the oven and let them rest for 10 minutes before serving.
Serve the Schweinshaxe with the roasted vegetables and some of the pan juices. Traditionally, it pairs well with sauerkraut and potato dumplings or mashed potatoes.
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 14137 mg | 615% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 25.3 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4252 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
