Schweinshaxe (German Crispy Roasted Pork Knuckle)
Quick answer
- Total time
- 180 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Pork knuckle with the skin on gets simmered first with onion, carrot, garlic, bay leaf, and peppercorns, then roasted with brushings of dark beer until the skin puffs and crackles.
Read more
The simmer softens the tough connective tissue around the joint and seasons the meat before the oven takes over. A low oven warms it through; the final blast of high heat blisters the skin. Inside, the meat pulls apart along the grain, and the dark beer leaves a slightly bitter, roasted edge.
Ingredients
Instructions
- 1
Boil pork knuckle with onion, carrot, garlic, bay leaves, peppercorns, salt, and water for 1 hour.
- 2
Remove pork knuckle, dry the skin completely with paper towels, and score the skin in a diamond pattern.
- 3
Dry the surface again, including between the cuts in the skin, then set the pork knuckle on an oven rack.
- 4
Roast in an oven preheated to 150 degrees Celsius for 1 hour, basting with dark beer every 15 minutes.
- 5
Increase oven temperature to 220 degrees Celsius and roast for 30 minutes until the skin puffs up and becomes crispy.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Macaroni Salad (Sweet Mayo Pasta from Retro Diners)
Onion, Carrot
Tortellini in Brodo (Italian Stuffed Pasta in Clear Meat Broth)
Onion, Carrot
Korean Stir-Fried Bamboo Shoots
Onion, Carrot