Score the skin of the knuckles with a sharp knife in a diamond pattern. Be careful not to cut into the meat. In a bowl, mix salt, caraway, and pepper. Crush or mince the garlic and mix with the spices. Rub the mixture thoroughly into the knuckles, including the cuts in the skin. Let sit for at least 1 hour, or ideally overnight.
Schweinshaxe (Roasted Pork Knuckle)
- Total time - 3 - 4 hours
- Prep time - 20 minutes
- Cooking/Roasting time - 2 - 3.5 hours
- Servings: 4
- Country: Germany
The key to a perfect Schweinshaxe is a two-stage preparation. The first stage ensures the meat is incredibly tender and falls off the bone. The second stage with high heat transforms the skin into the iconic, 'popping' crackling. It is traditionally served with a beer sauce, potato dumplings (Kartoffelknödel), and sauerkraut.
Ingredients
Ingredients for Schweinshaxe
- 2 pieces (approx. 1.5 kg each) pork knuckle (with skin)
- 6 cloves garlic
- 2 teaspoons salt
- 1 tablespoon caraway seeds (whole)
- to taste freshly ground black pepper
- 500 ml dark beer (e.g., dark lager)
- 2 pieces onion
- 200 ml vegetable broth or water
Instructions
Step 1: Preparation and Marination
Step 2: Slow Roasting
Preheat the oven to 160 °C (320 °F). Slice the onions thickly and spread them on the bottom of a roasting pan. Place the prepared knuckles on the bed of onions, pour the beer and broth into the pan. Cover the pan (with a lid or aluminum foil) and roast for 2-3 hours, until the meat is very tender.
Step 3: Finishing and Crispy Crackling
Remove the lid (or foil) and increase the oven temperature to 220 °C (430 °F). Roast for another 30-45 minutes, until the skin is crispy and puffed up. For extra crispiness, you can use the grill function. During this phase, baste the skin with the pan juices to prevent it from drying out.
Step 4: Serving
Let the finished knuckles rest for a short time. They are traditionally served with dumplings, mashed potatoes, roasted potatoes, sauerkraut, and a dark sauce (which you can make from the pan juices).