🌍World
Schweinshaxe
Bavarian roasted pork knuckle with crackling — crispy skin, tender meat, pure beer garden food.
18 min
Prep
2 hr 30 min
Cook
Involved
Difficulty
9
Ingredients
7
Steps
Ingredients
Servings
- 1 pork knuckle (hock), about 500 gm
- 1 tspn salt
- ½ tspn caraway seeds
- ½ tspn garlic powder
- ½ tspn black pepper
- 1 small onion, halved
- 1 carrot, halved
- 200 ml beer (lager)
- 200 ml water
Method
- 1
Score the skin of the pork knuckle in a diamond pattern with a sharp knife.
- 2
Rub the salt, caraway, garlic powder and pepper all over the knuckle, pressing into the scored skin.
- 3
Place the onion and carrot in a small roasting tin. Sit the knuckle on top.
- 4
Pour the beer and water into the tin around the meat.
- 5
Roast at 160C for , basting occasionally with the pan juices.
- 6
Turn the oven up to 220C and roast for a further until the skin is crispy and crackling.
- 7
Rest for before serving.
Notes
- Ask your butcher for a small pork knuckle (hock) — these are inexpensive.
- Serve with sauerkraut, potato dumplings, and a cold beer.
- The scoring is essential — it lets the fat render and the skin crisp up.