🍖 Schweinshaxe (roast pork knuckle)

Name: Schweinshaxe (roast pork knuckle)
Total time: 180 min
Yield: 2
Cuisine: Germany · Bavaria
Ingredients: 2 pork knuckles (about 1.2 kg each), skin on; 330 ml dark beer; 1 tbsp caraway seeds; 4 garlic cloves, crushed; 2 onions, quartered; 2 carrots, chopped; 1 tbsp salt; 500 ml water

Origin: Germany · Bavaria

1192kcal

per serving · 450 g

265kcal

per 100 g

112 gProtein25 g / 100 g

81 gFat18 g / 100 g

2 gCarbs0.5 g / 100 g

Schweinshaxe is a whole pork knuckle slow-roasted until the meat is soft enough to pull from the bone and the skin turns into a puffed, crackling crust. It is seasoned simply with caraway, garlic and salt and basted with dark beer, which gives the gravy a malty depth. In Bavaria it is served with potato dumplings or sauerkraut and a spoonful of the pan juices.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly0.5 g carbs per 100 g

✓

High protein25 g protein per 100 g — 38% of the calories

Not vegetarianbecause of: pork knuckle

Not veganbecause of: pork knuckle

Contains porkbecause of: pork knuckle

Contains glutenbecause of: beer

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

pork knucklebeercarawaygarlicsalt

Recipe

2 servings180 min

Ingredients

2 pork knuckles (about 1.2 kg each), skin on
330 ml dark beer
1 tbsp caraway seeds
4 garlic cloves, crushed
2 onions, quartered
2 carrots, chopped
1 tbsp salt
500 ml water

Method

Score the skin in a diamond pattern and rub the knuckles with salt, caraway and garlic.
Put the onions and carrots in a roasting tin, set the knuckles on top and pour in the water.
Roast at 160 °C for about 2 hours, turning once and basting with beer every 30 minutes.
Raise the oven to 220 °C and roast skin-side up for 20–30 minutes until the crackling puffs.
Strain and reduce the pan juices into a thin gravy and serve with the knuckle.

How to make it lighter

Most of the fat sits in the skin and under it: eating the lean meat and leaving most of the crackling saves a lot of calories.
A whole knuckle easily feeds two; share one and fill up with sauerkraut or a green salad.
Skim the fat off the pan juices before reducing them into gravy.

History

Roast pork knuckle is a classic of Bavarian beer halls and inns, where it has long been a hearty dish for markets, fairs and Sunday lunch. Today it is closely associated with Munich and with Oktoberfest menus.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →