🇩🇪 Germany recipe

Schweinshaxe

Name: Schweinshaxe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: Germany
Ingredients: 2 pork knuckles (Schweinshaxe), about 1kg each, skin scored in a crosshatch pattern; 1 litre dark German beer (Dunkel or Märzen); 4 cloves garlic, minced; 2 tablespoons caraway seeds; 1 tablespoon coarse salt; 1 teaspoon freshly ground black pepper; 2 teaspoons sweet paprika; 1 large onion, quartered; 2 carrots, roughly chopped; 2 stalks celery, roughly chopped; 500ml chicken or pork stock; 2 tablespoons whole grain mustard, for serving; Sauerkraut and potato dumplings, for serving

Schweinshaxe is Bavaria's crowning achievement in pork cookery. A whole pork knuckle is slow-roasted for hours until the meat nearly falls from the bone, while the skin transforms into an extraordinary crackling shell. The technique of starting low and finishing high ensures tender meat within and a shattering, golden-brown crust without. This is beer hall eating at its finest.

Prep20 mins + overnight marinate

Cook3 hrs

Serves4

Difficultyhard

Download on theApp Store Open in the app

Ingredients

2 pork knuckles (Schweinshaxe), about 1kg each, skin scored in a crosshatch pattern
1 litre dark German beer (Dunkel or Märzen)
4 cloves garlic, minced
2 tablespoons caraway seeds
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
2 teaspoons sweet paprika
1 large onion, quartered
2 carrots, roughly chopped
2 stalks celery, roughly chopped
500ml chicken or pork stock
2 tablespoons whole grain mustard, for serving
Sauerkraut and potato dumplings, for serving