Entree: Germany – Bavaria – Schweinshaxe (Bavarian roasted pork knuckle with crisp crackling and tender meat)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 10 min

Total 3 hrs 25 min

Ingredients

- 2 pork knuckles (Schweinshaxe), approx. 2 lb (900 g) each (total approx. 4 lb / 1.8 kg)
- 1 tbsp (15 ml) vegetable oil
- 2 tsp (10 ml) kosher salt, plus extra for skin
- 1 tsp (5 ml) freshly ground black pepper
- 1 tbsp (15 ml) caraway seeds, lightly crushed
- 6 garlic cloves, smashed — about 2 oz (60 g)
- 2 large onions, quartered — about 12 oz (340 g)
- 2 carrots, cut into chunks — about 8 oz (225 g)
- 2 celery stalks, cut into chunks — about 4 oz (115 g)
- 1 bottle (12 fl oz / 355 ml) pale lager beer (for braising)
- 2 cups (480 ml) beef or chicken stock
- 2 bay leaves
- 6 whole allspice or juniper berries, lightly crushed
- 1 tbsp (15 ml) brown sugar (to help glaze the skin)
- Coarse sea salt for finishing the crackling
- Mustard and sauerkraut or potato dumplings, for serving

Instructions

1. Rinse pork knuckles and pat very dry. Score the skin in a crosshatch pattern with a sharp knife, cutting through the skin but not deep into the meat. Rub all over with 2 tsp (10 ml) kosher salt, pepper, and caraway seeds.
2. Preheat the oven to 325°F (160°C). Heat vegetable oil in a large ovenproof Dutch oven over medium-high heat. Brown the knuckles on all sides until well colored, about 8–10 minutes total.
3. Remove knuckles briefly. Add onions, garlic, carrots, and celery to the pot and sauté 4–5 minutes to pick up browned bits. Return knuckles to the pot, pour in beer and stock until the liquid reaches halfway up the knuckles. Add bay leaves and juniper berries.
4. Cover and braise in the preheated oven for 2 to 2½ hours, or until meat is very tender when pierced with a fork.
5. Carefully remove knuckles and set on a roasting rack set over a baking sheet. Strain braising liquid and reserve 1 cup (240 ml). Increase oven temperature to 450°F (230°C).
6. Brush the knuckle skins with a thin mixture of reserved braising liquid and brown sugar; sprinkle the skin lightly with coarse sea salt. Roast uncovered at high heat 20–30 minutes, turning once, until the skin is blistered and crisp. Watch closely to avoid burning.
7. Remove from oven and let rest 10 minutes before serving to allow juices to settle. Carve at the knuckle and serve with mustard, sauerkraut, and potato dumplings or roasted potatoes.