This recipe guides you through the steps to make a traditional German Schweinshaxe, a crispy and tender roasted pork knuckle that's perfect for any hearty meal.
Preparation time
20min
Cooking time
3h
Ingredients
4 Servings
- 500 ml beef broth
- 500 ml beer
- 1 tbsp caraway seeds
- 4 cloves garlic
- 1 onion
- 1 tsp pepper
- 2 pork knuckle
- 2 tbsp salt
- 2 tbsp vegetable oil
Directions
Step 1
Preheat your oven to 200°C (390°F).
Step 2
Rinse the pork knuckles under cold water and pat dry with paper towels.
Step 3
Mix the salt, pepper, and caraway seeds in a small bowl, then rub the mixture all over the pork knuckles.
Step 4
In a roasting pan, scatter the sliced onion and minced garlic, then place the pork knuckles on top.
Step 5
Drizzle the knuckles with vegetable oil.
Step 6
Pour the beer and beef broth into the pan, making sure the liquid covers about half of the knuckles.
Step 7
Roast in the oven for 2 to 3 hours, or until the skin is crispy and the meat is tender. Baste the knuckles with the pan juices every 30 minutes.
Step 8
If the skin is not crispy enough, turn on the broiler for the last 5-10 minutes, watching closely to prevent burning.
Step 9
Remove the knuckles from the oven and let rest for a few minutes before serving.