🇩🇪 Germany · Food
Schweinshaxe (Crispy Bavarian Pork Knuckle)
By eatmundo · July 6, 2026
Experience the hearty delight of Schweinshaxe, a quintessential Bavarian dish featuring a magnificent pork knuckle. Slow-roasted to perfection, the meat becomes incredibly tender and succulent, while the skin crisps into an irresistible crackling. Served often with sauerkraut and potato dumplings, it's a truly satisfying and authentic German culinary experience.
Ingredients
check them off as you prepareHow to Make It
- 1
Pat 2 pork hocks very dry with paper towels. Score the skin deeply in a crisscross pattern, being careful not to cut into the meat. This will help the skin become incredibly crispy. Rub each hock generously with 2 tablespoons of coarse salt, making sure to work it into the scored skin, along with 1 tablespoon of caraway seeds and 1 teaspoon of freshly ground black pepper.
- 2
Preheat your oven to 160°C (325°F). Place the seasoned pork hocks in a large roasting pan. Add 1 large quartered onion, 4 smashed garlic cloves, 2 bay leaves, and 5-6 juniper berries around the hocks. Pour in 500ml dark beer and 500ml water (or enough liquid to come about halfway up the hocks).
- 3
Cover the roasting pan tightly with foil and roast for 2.5 to 3 hours. The meat should become very tender, almost falling off the bone. During this phase, the skin will soften, preparing it for maximum crispness later.
- 4
Carefully remove the roasting pan from the oven. Discard the foil. Ladle out most of the liquid from the pan, leaving just a thin layer. You can strain and reserve this liquid for a gravy if desired. Increase the oven temperature to 220°C (425°F).
- 5
Return the uncovered hocks to the hot oven. Roast for another 30-45 minutes, or until the skin puffs up, turns a deep golden brown, and becomes incredibly crispy and crackling. Keep a close eye on it to prevent burning. If one side is crisping faster, turn the hocks carefully.
- 6
Once gloriously crispy, remove the Schweinshaxen from the oven and let them rest on a cutting board for 10-15 minutes before serving. This allows the juices to redistribute, ensuring a tender and moist interior.
- 7
Serve your perfectly cooked Schweinshaxe hot, typically with traditional sides like sauerkraut, potato dumplings (Knödel), or roasted potatoes. The contrast between the succulent meat and the shatteringly crisp skin is divine!
Frequently Asked Questions
What type of pork hock should I use for Schweinshaxe?+
Use a fresh, uncured pork hock (also known as a pork knuckle or shank), preferably from the front leg, with the skin on and well-scored for maximum crispiness.
What is the secret to getting that signature crispy skin on Schweinshaxe?+
After braising, roast the hock at a high temperature (around 200-220°C or 400-425°F) for 30-45 minutes, basting with pan juices, until the skin is puffed and deeply golden. A final broil for a few minutes can enhance crispness.
How long should I braise the pork hock, and how do I know it's done before crisping?+
Braise for 2.5-3 hours until the meat is fork-tender and registers an internal temperature of 85-90°C (185-195°F). This ensures the collagen breaks down sufficiently before the final crisping stage.
Can I make Schweinshaxe without dark beer, and what would be a good substitute?+
Yes, you can substitute the dark beer with an equal amount of beef broth or a mixture of beef broth and a splash of balsamic vinegar for depth. The flavor will be slightly different but still delicious.
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