Schweinshaxe

This Schweinshaxe recipe produces a hunk of super tender, juicy pork meat on the bone, all wrapped in crispy crackling skin! It’s a slow-roasted German Pork Knuckle that comes with a richly-flavored beer gravy.

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Schweinshaxe

1 x 1.25kg / 2.5lb pork hock

2 tbsp white vinegar

3 garlic cloves , cut into 4 – 6 slivers

Marinade Rub

2tsp salt , kosher / cooking salt NOT table salt

1tsp black pepper

1tsp juniper berries

1tsp caraway seeds

1tsp fennel seeds

Beer Gravy

2 cups dark German beer

2 cups chicken stock / broth , low sodium

1 carrot , unpeeled, sliced 2cm / 0.8″ thick

1 onion , unpeeled, halved, cut into 1.25cm / 1/2″ thick slices

1 head garlic , cut in two halves horizontally

5 juniper berries

2 bay leaves , preferably fresh otherwise dried

Gravy thickening and seasoning

2 tsp cornflour/cornstarch

1/2 cup water

1 tsp white sugar

1/4 – 1/2 tsp salt , kosher / cooking salt NOT table salt

Preparation and seasoning:

1. Prick skin: Poke lots of small holes all over the pork knuckle’s skin, using a small sharp knife or even a pin (eg. safety pin, sewing pin). Take care not to pierce through the fat into the flesh

2. Vinegar: Brush (or rub) 1 tbsp of the vinegar on the pork flesh only, including inside cracks / crevices and meat under the skin where it meets the flesh (but do not peel skin back). Avoid getting vinegar on the skin.

3. Stud with garlic: Make shallow incisions in the pork flesh (only) with a small knife then stuff with the garlic slivers.

4. Seasoning rub: Pound the rub ingredients in a mortar and pestle until it’s a coarse powder (or use a Nutribullet, spice grinder or similar).

5. Rub seasoning on pork: Rub pork skin with olive oil. Then rub the seasoning mix all over the pork – on the flesh, skin, and getting into all the cracks and crevices.

6. Skewer skin (secret for crispy skin!): Pull the skin down to stretch it tight so there’s no creases. Then thread through 2 metal skewers in a “X” formation near the base of the knuckle. Pierce through skin 2cm / 0.8″ from the base of the pork knuckle to hold the stretched skin in place.

7. “Marinate” overnight: Place pork standing on a plate, then leave uncovered in the fridge overnight

Slow-Roasting:

1. Preheat oven to 180°C / 350°F (160°C fan).

2. Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables).

3. Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright.

4. Slow roast: Roast for 2 hours 10 minutes, rotating tray half way. (If the liquid in the pan is getting too low and in danger of drying out, top with 1/2 cup of water at a time.) Roast until the internal temperature in the thickest part of meat reaches 85°C / 185°F.

Make crispy pork knuckle crackling:

1. Remove knuckle from oven, transfer knuckle to a tray.

2. Increase oven: Increase oven to 260°C / 500°F (240°C fan)

3. Brush skin with vinegar: Brush skin with 1/2 the remaining 1 tbsp of vinegar. Place in oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar.

4. Skin should be crispy, dip golden and mostly bubbly.

5. Rest: Rest 15 minutes before serving with German Beer Gravy!

German Beer Gravy

1. Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 – 2 cups.

2. Thicken: Bring liquid to a simmer. Mix cornflour and water, then pour into liquid while stirring. Add sugar and salt to taste.

3. Simmer: Simmer for 2 minutes or until it becomes a thin syrup consistency (German beer gravy should not be as thick as normal gravy, but quite runny). If it’s too thick, add a touch of water. Too thin, simmer to reduce – it will thicken. Serve with pork knuckle!

Preparation and seasoning:

Slow-Roasting:

Make crispy pork knuckle crackling:

German Beer Gravy

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