Cooking Lucid
Schweinshaxe
Crispy-skinned Bavarian pork knuckle roasted low and slow until the meat falls off the bone. Served in Munich beer halls with sauerkraut, dumplings, and a Maß of beer.
Prep 20 min
Cook 3h
Total 3h 20m
Serves 4
Ingredients
Step 1 — Pork knuckles
- 4 pork knuckles (hocks, about 1½ lbs each)
- 4 garlic cloves (minced)
- 2 tbsp caraway seeds
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
Step 2 — Braise and roast
- 2 onions (quartered)
- 2 carrots (chunked)
- 4 cups dark beer
- 2 cups beef broth
- 2 bay leaves
Step 3 — Serve
- Bavarian sauerkraut
- Semmelknödel or potato dumplings
- Dark beer gravy
- Fresh horseradish
Instructions
- 1
Season the knuckles
Score skin deeply in a crosshatch pattern. Rub with garlic, caraway, salt, and pepper. Let sit at room temperature 30 minutes.
- 2
Braise then crisp
Brown knuckles in oil in a large Dutch oven. Add vegetables, beer, broth, and bay leaves. Cover and braise at 300°F for 2 hours. Uncover, increase to 425°F, and roast 30–40 minutes until skin is crackling crisp.
- 3
Serve
Strain braising liquid for gravy. Serve whole knuckles with sauerkraut, dumplings, and horseradish.
Nutrition per serving: 680 cal · 52g protein · 12g carbs · 44g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
