Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy

Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy

Looking for the ultimate crispy and juicy pork dish? This German Pork Knuckle (Schweinshaxe) is slow-roasted to perfection with golden, shatteringly crispy crackling and tender, flavorful meat. Paired with a rich beer gravy, it's a true Bavarian classic!

Ingredients:

For the Pork Knuckle:

1 pork knuckle (rear leg hock)

1 tbsp vinegar

2 cloves garlic, sliced

1 tsp salt

1 tsp black pepper

1 tsp caraway seeds

1 tsp fennel seeds

1 tsp juniper berries (optional)

1 tbsp olive oil

For the Beer Gravy:

1 cup dark German beer (or any dark ale)

1 cup chicken stock

1 onion, chopped

1 carrot, chopped

2 garlic cloves, minced

2 bay leaves

1 tsp sugar

1 tbsp cornstarch (mixed with 2 tbsp water)

Instructions:

1. Prepare the Pork Knuckle:

Pat the pork knuckle dry and prick the skin all over with a sharp knife.

Rub vinegar over the meat (not the skin).

Make small cuts in the flesh and insert garlic slices.

Grind the spices and salt together, then rub over the pork, including the skin.

Leave uncovered in the fridge overnight for crispy skin.

2. Slow Roast:

Preheat oven to 350°F (180°C).

Place the pork on a rack over a roasting pan filled with beer, stock, onion, carrot, garlic, and bay leaves.

Roast for 2 hours, turning once, until the meat reaches 185°F (85°C) internally.

3. Get the Crackling Perfect!

Increase oven temperature to 500°F (260°C).

Brush the skin with vinegar.

Roast for another 30 minutes until the skin is golden and crispy.

4. Make the Beer Gravy:

Strain the pan juices into a saucepan.

Simmer, then stir in the cornstarch slurry to thicken.

Serve & Enjoy!

Place the crispy pork knuckle on a plate with a generous serving of beer gravy. Pair it with potato dumplings, German potato salad, or sauerkraut for an authentic Bavarian feast!

Would you try this German-style crispy pork knuckle? Let us know in the comments!