Schweinshaxe – Bavarian Roasted Pork Knuckle Recipe
Schweinshaxe, also known as German Roasted Pork Knuckle, is a Bavarian masterpiece that turns a humble cut of pork into a show-stopping feast. Traditionally served during Oktoberfest and other celebrations, it’s slow-roasted until the meat is fall-off-the-bone tender and the skin is irresistibly crisp.
Historically a peasant dish, Schweinshaxe has earned gourmet status for its deep flavor, rustic charm, and satisfying crackling crust. Often accompanied by sauerkraut and potato dumplings (Kartoffelklöße), this dish captures the spirit of gemütlichkeit — German-style comfort and togetherness around the table.
A true celebration of texture, flavor, and tradition.
🧾 Ingredients:
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1 large pork knuckle (about 1.5–2 kg)
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Salt and freshly ground black pepper
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1 tbsp caraway seeds
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2 garlic cloves, minced
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1 onion, quartered
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2 carrots, chopped
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1 celery stalk, chopped
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1 tbsp tomato paste
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1 bottle (500 ml) German beer (Dunkel or Lager)
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1 cup beef or vegetable broth
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2 tbsp oil
👨🍳 Instructions:
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Preheat oven to 160°C (320°F).
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Score the pork skin and rub with salt, pepper, caraway, and garlic.
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In a roasting pan, place the pork knuckle on top of the onion, carrots, and celery.
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Roast uncovered for 2 hours, basting occasionally with beer and broth.
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Raise the heat to 220°C (430°F) for the last 30 minutes to crisp up the skin.
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Remove, rest 10 minutes, and serve with roasted vegetables or traditional sides.
🍺 Pairing Tip:
Best served with a chilled Dunkel, Märzen, or Weissbier. Side with sauerkraut or potato dumplings.