Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy Recipe

A hunk of impossibly tender, juicy pork meat on the bone, all wrapped in crispy crackling pores and skin, you say? Be nonetheless my beating coronary heart! Referred to as Schweinshaxe, this slow-roasted German Pork Knuckle comes with a richly-flavoured beer gravy.

Of the numerous issues Germans have perfected, pork roast is correct up there. And key to this meaty artwork is after all superb crackling, one thing most recipes fall brief on with Pork Knuckle … however we cracked the code!

Pork Knuckle – generally known as Pig Knuckle – is as Bavarian as Oktoberfest, lederhosen and BMW. Referred to as Schweinshaxen, these mighty hunks of roasted pork hock are a fixture of pubs and beer halls in Munich and this a part of Germany, in addition to close by Austria.

At all times served in a puddle of darkish and malty beer gravy, Pork Knuckle is liked by Germans for its juicy, lip-smackingly wealthy meat on the bone, all wrapped in a sheath of golden crackling that shatters below a knife.

Don’t let appearances idiot you! Pork Knuckle won’t win many magnificence pageants (besides perhaps within the eyes of a Bavarian! 😂) however one style is all it takes to fall head over heels for this German traditional. And after you have, nothing else ever goes down fairly as effectively with an enormous stein of chilly German beer!!

Whereas producing deliciously tender meat in German Pork Knuckle is simple sufficient, very not often do you see a Pork Knuckle absolutely encased with actually good crackling. I imply the correctly bubbly pores and skin, the stuff that shatters delightfully right into a thousand porky shards below the enamel. Not the rock-hard and flat form of crackling the place it’s your enamel extra prone to be shattering!

It’s the form of the pork knuckle that makes it exhausting to get excellent crackling throughout. Crackling is straightforward sufficient when the pores and skin is stage and flat as in pork stomach and shoulder, attributable to even warmth distribution. With Pork Knuckle, the pores and skin is wrapped across the bone and oriented vertically.

This implies two issues. Firstly, attributable to top and thus temperature distinction within the oven, the highest and backside pores and skin areas of the knuckle are tougher to cook dinner evenly. Secondly, the pores and skin shrinks because it roasts, inflicting creases and folds which by no means flip into good crackling.

So how do you get excellent crispy crackling for Pork Knuckle?

Right here’s how:

1. Go away uncooked Pork Knuckle uncovered within the fridge in a single day to let the pores and skin dry out. This step I like to recommend for all my crispy crackling pork recipes similar to this stomach, additionally this stomach and this shoulder;

2. Prick the pores and skin throughout utilizing a small sharp knife or a pin. This can be a confirmed approach I’ve used for Crispy Chinese language Pork Stomach to make the crackling bubbly-crispy as an alternative of a tough and flat sheet;

3. Excessive warmth, at all times!;

4. Use skewers to maintain the pores and skin stretched and flat. That is the GAME CHANGING TIP! With out the skewers, the pores and skin shrinks because it roasts. This creates crevices and folds, which ends up in dangerous crackling. 😞

1. Pork knuckle

First up, it’s worthwhile to get your arms on a pork knuckle. Here’s what it appears to be like like:

Firstly, pork knuckles are not pig’s trotters (ft)! Regardless of the title, it’s really the meaty higher a part of the pig’s leg. Pork knuckle is variously referred to as pig knuckle, pork shanks, pork hock and ham hock (although this additionally refers to smoked or cured hocks). For German Pork Knuckle, we particularly want the rear leg knuckles / hocks as a result of they’re much greater and meatier. Pork knuckles / hocks minimize from the entrance legs of a pig are smaller and infrequently smoked to make smoked ham hocks, for dishes like Pea & Ham Soup.

Observe additionally that generally pork knuckles / hocks are offered brined (salted) as pickled hocks or ham hocks. Frivolously brined knuckles could be appropriate for this recipe, nevertheless I’ve not examined this. We additionally don’t need smoked hocks. I like to recommend you follow un-brined, uncooked pork knuckles / hocks.

One pork knuckle (round 1.2 – 1.3kg / 2.6 – 2.9lb) is sufficient to comfortably feed two. If it’s a very small knuckle, it would feed one very hungry eater!

The place to get pork knuckle – Right here in Sydney, they’re offered at some butchers although you normally have to ask for it, as they could have it out the again quite than within the counter show. Nonetheless, I discovered it fairly simple to get pork knuckle from Asian butchers. They might have it displayed or saved on the again. They’re good worth at round $8/kg ($4/lb)! Keep in mind: Ask for rear leg hocks / knuckles. And present them the picture above! 😂

(Little bit of meals trivia for you: the rationale why pork knuckles are simply discovered at Asian butchers is it’s a pork minimize utilized in Asian cooking. In distinction, the pork knuckle is commonly a part of the entire ham (leg) in Western cooking, therefore why it’s not as broadly out there individually at Western butchers.)

2. Seasoning rub

Right here’s what it’s worthwhile to put together the pork for roasting:

• Juniper berries, caraway seeds and fennel – These are some conventional flavourings used when seasoning the Pork Knuckle. They’re simple to search out today, although juniper berries are much less frequent in mainstream grocery shops in Australia. Other than spice outlets, they’re normally carried by delis and recent produce shops with a wide selection of herbs and spices (eg. Harris Farm);

• Garlic – As a result of garlic is at all times welcome! These are minimize into slivers and stuffed into small incisions made into the flesh of the pork; and

• Vinegar – Vinegar is for brushing onto the flesh and pores and skin of the pork to cut back sturdy pork odour which you could generally get roasting secondary pork cuts. It’s not a step you see with all pork recipes, however it’s price doing as an insurance coverage coverage. It doesn’t make the pork style “vinegary” in any respect.

3. German beer gravy substances

A wealthy, darkish, full-bodied gravy flavoured with beer is the normal sauce served with Pork Knuckle . The bottom of the gravy is the pan juices remaining after roasting the pork knuckle. Right here’s what it’s worthwhile to make it:

Darkish German beer – The important thing flavouring for the gravy which additionally makes it a deep, darkish brown color. I used Weihenstephaner Custom Bayrisch Dunkel which is a darkish German beer (Bavarian, in reality!) offered at Dan Murphys in Australia .

Should you can’t discover German darkish beer, any darkish ale, porter or stout will do (even Guinness!). Simply be sure that it’s a correct darkish beer else the gravy will lack richness, sweetness and color. Nonetheless, keep away from stouts which might be too heavy and bitter, as they are often overwhelming right here.

• Bay leaves, carrot, onion and garlic – Typical substances utilized in do-it-yourself shares for the flavour base, which is basically what we’re making right here!

• Chicken inventory – For further savoury depth within the gravy. Should you don’t have any, I’m assured the gravy will nonetheless have sufficient flavour should you simply used water as an alternative;

• Juniper berries – Extra of that fruity, spiky-tasting berry echoing the flavour within the pork rub;

• Salt and sugar – Seasonings for the gravy; and

• Cornflour / cornstarch – To thicken the beer gravy. That is pretty conventional in beer gravy for a few causes. Firstly, it offers the gravy a clearer end in comparison with flour, which makes gravies cloudy.

  Secondly, we find yourself with a good quantity of pan liquid after the the pork is roasted since we’re constructing a tasty inventory below it because it roasts. That is totally different to the roasted meat pan drippings like with roast lamb, roast pork and many others, which lacks a lot liquid initially. So we want a thickener we are able to simply stir straight into the inventory to make the gravy, quite than cooking off flour within the fat of pan drippings, after which including liquids.

This part is a bit prolonged. Concern not: it’s really simply info quite than a sign of effort! In all honesty, when you get to the precise doing half, you’ll realise it’s really a really low-effort recipe. 🙂

Right here’s a rundown of how I’ve damaged this part up:

1. Making ready and seasoning the Pork Knuckle;

2. Sluggish-roasting;

3. Crisping up the crackling; and

4. Making the beer gravy.

Half 1: Preparation & seasoning

Firstly, making ready the pork and seasoning it!

1. Prick pores and skin – Poke numerous small holes everywhere in the Pork Knuckle’s pores and skin utilizing a small, sharp knife or perhaps a pin (eg. security pin, stitching pin). Round 100 or so. Actually. Tons and much! The extra holes you prick, the extra crackling “bubbles” you’ll find yourself with – and bubbles are good! No holes = flat and exhausting crackling = chipped enamel!

2. CAUTION: Don’t pierce the flesh! Take care to not pierce via the fats below the pores and skin and into the flesh. Any holes which might be too deep will trigger the meat juices to bubble up via the opening and run down the pores and skin. In all places the meat juices comes into contact with won’t go crispy.

3. Brush flesh with vinegar – Brush or rub 1 tablespoon of the vinegar on the pork flesh, together with inside any cracks or crevices, and below the pores and skin the place it meets the flesh (however don’t peel pores and skin again). See above within the substances part for why we apply vinegar.

   Observe at this stage we simply apply to the flesh. The pores and skin will probably be finished later through the excessive warmth roasting step once we are crisping up the crackling!

4. Stud with garlic: Make shallow incisions within the uncovered pork flesh solely with a small knife then stuff with the garlic slivers. That is so as to add flavour into the flesh;

5. Making the seasoning rub: Pound the rub substances in a mortar and pestle till it’s a rough powder (or use a Nutribullet, spice grinder or comparable);

6. Rub seasoning over pork: Rub pork pores and skin with olive oil. Then rub the seasoning combine everywhere in the pork – on the flesh, pores and skin, and getting it into all of the cracks and crevices.

7. Skewer pores and skin (secret for crispy pores and skin! ): Pull the pores and skin right down to stretch it taut so there’s no creases. Then thread via 2 steel skewers close to the bottom of the knuckle in an “X” form. Do that by piercing the pores and skin on one facet, forcing the skewer via the flesh and thru the pores and skin on the opposite facet so it pierces the pores and skin about 2cm / 0.8″ from the sting of the pores and skin. Repeat with the opposite skewer, perpendicular to the primary (to kind a “X”), to carry the stretched pores and skin in place.

   TIPS:

   – Place the skewers in order that they cross via as near the bone as potential;
   – Make the purpose at which you pierce the pores and skin 2cm / 0.8″ from the underside fringe of the pores and skin. If it’s too near the sting, it would tear because it roasts;
   – No steel skewers? Use wood or bamboo skewers however soak them for 1 hour in water beforehand which can assist cease them from burning within the oven. Additionally minimize off many of the skewer excesses protruding;

8. Go away in a single day: Place pork upright on a plate, then depart uncovered within the fridge in a single day. The aim of that is twofold. Firstly, to “marinate” the pork knuckle to get the seasoning flavours into the flesh in addition to the salt. Secondly, to dry out the pores and skin to make sure we get that superior crispy crackling!

Half 2: Sluggish-roast

Seasoning and “marinating” finished, now it’s slow-roasting time to make the flesh fantastically tender!

1. Put together for roasting – Put all of the beer gravy substances in a roasting pan that’s deep sufficient to carry greater than ~1.5L (3 quarts) of liquid. Then set a rack over the pan and put the pork knuckle on high with the minimize facet face down.

   This setup achieves two issues. Firstly, the steam rising from the liquid retains the underside flesh good and moist with out affecting the crispiness of the pores and skin (the angle of the sloped knuckle pores and skin is such that it doesn’t get instantly hit with steam). And secondly, the meat juices drip down into the pan which provides numerous meaty flavour into the inventory we’re constructing for the beer gravy. Win, win, win!

2. Sluggish-roast 2 hours 10 minutes – Roast for round 2 hours 10 minutes at 180°C / 350°F (160°C fan), rotating the tray midway, or till the inner temperature within the thickest half reaches 85°C / 185°F.

   Having a meat thermometer actually helps right here to attain the best cook dinner time for the flesh. Pork knuckle meat is definitely not that fatty or uniformly wealthy with connective tissue, so should you cook dinner it excessively it may start to lose juiciness in components.

   It’s nonetheless rather more forgiving than lean pork cuts similar to tenderloin, the place dryness units in shortly should you do cook dinner it for longer than obligatory. However it isn’t as forgiving as, for instance, pork shoulder or pork stomach, the place you may go significantly over the required cook dinner time and the flesh will nonetheless be juicy.

   In brief, it’s finest to make use of a meat thermometer! I’ve a Thermapen – extra on that cool gadget right here.

What it appears to be like like after the preliminary slow-roast, earlier than crisping pores and skin

Whenever you pull the pork knuckle out of the oven after this preliminary slow-roast, the pores and skin ought to nonetheless be smooth and rubbery, however very dry. The pores and skin must be smooth at this stage to ensure that the pork crackling bubbles to kind once we put it again into the oven at a really excessive temperature. If the pores and skin is crispy at this stage, these pretty bubbles can’t kind and it’s recreation over! 😩

That is what it ought to appear like after the primary cooking stage:

Half 3: Make that Crispy Pork Knuckle crackling!

1. Crank up warmth! – Switch the knuckle to a separate tray, and improve the oven to 260°C / 500°F (240°C fan). Crackling wants a super-hot oven!

   The liquid within the roasting pan at this stage needs to be diminished, and simply must be thickened to make the Beer Gravy – see Half 4 beneath;

2. Brush pores and skin with vinegar – Brush the pores and skin with half the remaining 1 tbsp of vinegar. See above in substances part for the aim of the vinegar.

   Don’t fear! Brushing with vinegar doesn’t have an effect on the crispiness of the pores and skin. We solely brush on a bit and the excessive warmth of the oven evaporates it shortly;

3. Blast it! Put the knuckle within the oven for half-hour, rotating tray midway and brushing with remaining vinegar at this level.

4. And now, swoon … The pores and skin needs to be crispy throughout, deep golden and principally coated with lovely, tiny bubbles. It will likely be near-perfect – as excellent I consider as you will get crackling with pork knuckle! The plain reality is that the form of a pork knuckle means the crackling won’t ever be fairly as excellent as what you may obtain with a pleasant, flat piece of pork stomach the place the crackling might be made excellent from edge to edge.

   However we get darn shut, and I reckon higher than something I’ve seen on the market!

   Now relaxation the pork for quarter-hour to permit the juices within the meat to redistribute. Should you skip this step, then the meat juices will simply run all over the place while you begin ripping* into the meat!

   Don’t neglect that jug of German beer gravy! See beneath for steps for the right way to make it.

* There’s simply no different method to describe how a pork knuckle needs to be eaten!

Half 4: German beer gravy

Whereas the pores and skin is crisping up within the oven into crackling perfection, make the beer gravy:

1. Pressure – Pressure roasting pan juices right into a saucepan. The precise quantity of liquid you find yourself with within the pan will probably be affected by issues such because the accuracy of your oven, the scale of the roasting pan and so forth. However there’s no have to verify for exact liquid amount right here, we are able to modify it as soon as the cornflour / cornstarch is added. Right here’s how:

   – Should you’re brief on liquid, the gravy will probably be too thick so we are able to simply add water to extend the quantity;
   – When you have an excessive amount of liquid, the gravy will probably be too skinny so simmer the gravy for longer to cut back and focus;

   Goal for round 1.5 – 2 cups, however intention for gravy thickness as your information for the proper portions. And style, after all!

2. Thicken gravy with cornstarch – As soon as quantity and focus is adjusted (if obligatory), carry the gravy inventory to a simmer. Combine cornflour and water to make a slurry, then pour into gravy whereas stirring.

   Then simply simmer for two minutes till it turns into a skinny syrup consistency. Beer gravy for Pork Knuckle is just not imagined to be as thick as English-style gravy such as you serve with roast pork or roast lamb. See above for adjusting thickness as required.

   Pour gravy right into a jug and serve alongside the pork knuckle. Or, plate it the normal manner by firstly pouring an enormous pool of gravy into the center of a plate, then putting the knuckle grandly on high!

Historically, Pork Knuckle is commonly served with a hefty German potato dumpling or two. The sticky balls make the proper stodgy automobile (in a great way!) for mopping up that scrumptious gravy! On the facet, you may need some sauerkraut or a slaw-like cabbage salad (just like this one, which might make a beautiful facet right here).

Potato dumplings are past our scope for right now, so later this week as an alternative I will probably be sharing I’ve shared a German Potato Salad to go along with the Pork Knuckle, in addition to a refreshing bitter cream and dill German Cucumber Salad that will probably be excellent to chop via all of the sticky richness of the Pork Knuckle.

And for dessert? Properly it’s simply bought to be everybody’s favorite cherry-laced German torte, Black Forest Cake hasn’t it? 😉 Watch this house!

With that, it’s over to you! Who can wait till Oktoberfest time to make this superb roast?? Not me, that’s for positive!! – Johnsat x

Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy Recipe

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Serves: 2 Prep Time: 20 minutes Cooking Time: 3 hours 3 hours

Nutrition facts: 633 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 x 1.25kg / 2.5lb pork knuckle (Note 1)
• 2 tbsp white vinegar (Note 2)
• 3 garlic cloves , cut into 4 – 6 slivers (Note 3)
• 2 tsp salt , kosher / cooking salt NOT table salt (Note 4)
• 1 tsp black pepper
• 1 tsp juniper berries (Note 5)
• 1 tsp caraway seeds
• 1 tsp fennel seeds
• 2 cups dark German beer (Note 6)
• 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 (Note 5)
• 2 bay leaves , preferably fresh otherwise dried
• 2 tsp cornflour/cornstarch
• 1/2 cup water
• 1 tsp white sugar
• 1/4 – 1/2 tsp salt , kosher / cooking salt NOT table salt (Note 4)

Instructions

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 (Note 7).
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! Note 8): 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 (Note 9).
8. Preheat oven to 180°C / 350°F (160°C fan).
9. Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables).
10. Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note 10)
11. 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.
12. Remove knuckle from oven, transfer knuckle to a tray.
13. Increase oven: Increase oven to 260°C / 500°F (240°C fan) (Note 11)
14. 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.
15. Skin should be crispy, dip golden and mostly bubbly.
16. Rest: Rest 15 minutes before serving with German Beer Gravy!
17. Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 – 2 cups.
18. Thicken: Bring liquid to a simmer. Mix cornflour and water, then pour into liquid while stirring. Add sugar and salt to taste.
19. 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!

Notes

1. Pork knuckle – Also known as Pig Knuckle, Pork Hock or Pork Shank. For German Pork Knuckle, you must use hindquarter (ie. rear legs) Pork Knuckles because they are meatier. Ask for this at butchers as they sometimes have it out back, or order. The easiest place to find it in Sydney is at Asian butchers! Even if not on display, they will probably have it out the back or frozen. Ensure they cut it so it has a flat bottom. This is a good value cut: ~$8/kg ($4/lb).
Note that sometimes knuckles / hocks are sold brined (ie. salted) as pickled hocks or ham hocks. Lightly brined knuckles may be suitable for this recipe, however I have not tested this. I recommend you stick to un-brined, raw pork knuckles.
2. Vinegar – Used to brush onto the flesh and skin of the pork to reduce strong pork odour that you can sometimes get with secondary pork cuts. It’s not a step you see with all pork recipes, but it’s a precautionary step that’s advisable for this recipe.
3. Garlic slivers – Cut them small enough so they will fit (and stay!) inside small incisions cut in the pork flesh. You want around 10 or so.
4. Salt – Use kosher or cooking salt, not table salt (grains are too fine so will make this too salty). If you only have table salt, then reduce salt quantities by 1/3.
5. Juniper berries – A traditional ingredient in German cuisine, it has a taste exactly like gin (because it’s the main flavouring of gin!) Find these are Harris Farm (NSW, QLD), speciality stores, or spice stores. It’s a distinct and authentic flavour in the pork knuckle and gravy, so really do try to find it! It’s easy to find online.
6. Dark German beer – I use Weihenstephaner Tradition Bayrisch Dunkel which is a dark German beer sold at Dan Murphys (Australia). Dark beer gives the gravy richness of flavour and also colour. If you can’t find German beer, most dark beer, porter or stout will do (even Guinness!). Just avoid any dark beers that are too bitter, sweet or extremely rich.
7. Pricking – Avoid penetrating the flesh while pricking. The meat juices will bubble through, preventing the skin going crisp.
8. Skewering skin –  This is a technique that solves much of the challenge of achieving sensational crispy crackling on Pork Knuckle. Most recipes you see have pretty underwhelming, patchy crackling on the knuckle, often with lots of rubbery bits. Rarely do you see that great bubbly crackling we so desire. This is because the skin bunches, sags and and creases as it bakes. These parts never crisp properly because the oven heat doesn’t get evenly applied to the skin, and so we get poor crackling. The solution? Threading skewers to keep skin stretched out + pricking skin = exceptional crackling on pork knuckle that you rarely see!!
No metal skewers? No problem. Use wooden or bamboo skewers instead, soaked in water for 1 hour. Photos in post show knuckles made with wooden skewers (black and burnt but they worked!). Video uses metal.
9. Overnight fridge: This is to dry the skin for better crackling, plus “marinating” time with the seasonings.
10. Pork standing upright – Ideally the pork can sit on its flat bottom with the leg bones vertical. If the pork is not stable in this position (depends how flat the butcher cut it) use folded pieces of foil stuffed underneath to help stabilise it (you don’t want it to fall over in oven!).
11. Hot oven is key for great crackling! If you can’t go this high, just go as high as your oven can go.
12. Serve with – You will want a nice, fresh, tangy salad to cut through all the richness of the meat. This German Cucumber Salad is just the ticket! Or our No-Mayo Coleslaw with Apple is inspired by the sort of cabbage salads seen in Germany. Potatoes also make an excellent side. I’m sharing German-style Potato Salad this week to go with the Pork Knuckle.
13. Recipe references – Though the final recipe is a RecipeTin creation, it’s one we created with reference and learnings from a handful of online resources. We have also feasted on our fair share of excellent Pork Knuckle here and in Germany!

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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