Entree: Germany – Hesse – Schweinshaxe (Roasted pork knuckle with crispy crackling and tender meat)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs 15 min

Additional 1 hr

Total 4 hrs 45 min

Ingredients

- 4 pork knuckles (Schweinshaxe), approx. 1.5 lb (700 g) each
- 2 tbsp (30 ml) coarse sea salt, for rubbing the skin
- 1 tbsp (15 g) caraway seeds, lightly crushed
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 ml) lard or vegetable oil
- 2 onions, quartered (about 12 oz / 340 g total)
- 3 carrots, halved (about 10 oz / 280 g)
- 2 stalks celery, halved (about 4 oz / 115 g)
- 4 cloves garlic, smashed (about 12 g)
- 2 cups (480 ml) dark beer (lager or dunkel)
- 2 bay leaves
- 1 cup (240 ml) beef or chicken stock, if needed for braising
- 2 tbsp (30 ml) German mustard, for serving
- Additional salt and pepper to taste

Instructions

1. At least 1 hour before cooking (or overnight if possible), pat the pork knuckles very dry. Score the skin in a diamond pattern with a sharp knife, taking care not to cut into the meat. Rub the skin thoroughly with 2 tbsp (30 ml) coarse sea salt and set uncovered in the refrigerator to dry, 1–12 hours.
2. Preheat the oven to 500°F (260°C). Remove the knuckles from the refrigerator and let them sit at room temperature 20 minutes while the oven heats.
3. In a large roasting pan, heat 2 tbsp (30 ml) lard or oil over medium-high heat on the stovetop. Sear the knuckles all over until browned, about 6–8 minutes total. Transfer knuckles to a plate.
4. Add the onions, carrots, celery, and garlic to the roasting pan and sauté briefly to brown, about 4 minutes. Sprinkle with crushed caraway seeds and 1 tsp (5 g) black pepper.
5. Return the knuckles to the pan, place the bay leaves among the vegetables, and pour in 2 cups (480 ml) dark beer. Add up to 1 cup (240 ml) stock if the beer does not come partway up the knuckles—there should be liquid reaching the lower half of the meat but not covering the skin.
6. Roast at 500°F (260°C) for 20 minutes to begin crisping the skin, then reduce the oven temperature to 325°F (160°C). Cover loosely with foil and roast for 2 to 2 1/2 hours, basting every 30 minutes with the pan juices, until the meat is very tender.
7. Remove the foil and increase oven to 450°F (230°C) or use the broiler. Roast uncovered for 10–15 minutes more until the skin is deeply browned and crackling. Watch closely to prevent burning.
8. Transfer the knuckles to a cutting board and rest 10 minutes. Strain the pan juices, skim fat, and reduce briefly on the stove for a jus if desired. Serve each knuckle with German mustard and pan jus; traditional accompaniments include sauerkraut or boiled potatoes.