Schweinshaxe
Schweinshaxe: Bavarian roast pork knuckle with crackling, potato dumplings and sauerkraut
In Munich beer halls and Upper Bavarian village inns, a Schweinshaxe arrives as a whole roast pork knuckle, crackling glassy on the outside and the meat falling off the bone, usually with a potato dumpling and a spoon of sauerkraut. At home it is a weekend dish for cold months: the fresh (not cured) pork hocks are simmered first, then roasted hard so the skin puffs. Ask the butcher for hind knuckles, which carry more meat than front ones. Chef's tip: dry the simmered skin with kitchen paper and leave it uncovered for 20 minutes before roasting; dry skin is the secret to crackling that shatters.
- Total time
- 190 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the knuckles
For the tin
To serve
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What you'll need
Spices & pantry
Fresh ingredients (5)
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Method
0/7 doneStep 1: Put the 2 fresh pork knuckles (hind hocks), skin on in a large pot with the 1 onion, 2 bay leaves, 1 tsp black peppercorns and 1 tbsp salt and cover with cold water. Bring to the boil, skim, then simmer gently, half covered, for 1 hour 15 minutes until a skewer slides into the meat with little resistance.
80 minStep 2: Heat the oven to 350°F (325°F fan). Lift out the knuckles and pat them very dry. With a sharp knife, score the skin in a criss-cross every 1 cm, cutting just through the skin.
10 minStep 3: Crush the 2 tsp caraway seeds with the 1 tsp fine salt and 2 cloves garlic and rub it into the meaty ends and the cuts, then leave the knuckles uncovered for 20 minutes so the skin dries.
20 minStep 4: Scatter the 1 carrot and 1 onion in a roasting tin, pour in the 1 ¾ cups gluten-free beef or chicken stock and stand the knuckles on top. Roast for 1 hour, brushing the skin twice with a little of the tin juices.
60 minStep 5: Turn the oven to 425°F (400°F fan), or use the grill, and roast 15–25 minutes, turning the knuckles so all sides blister and crackle. The meat should read at least 145°F next to the bone, though it will be well above that and pull easily away when done.
20 minStep 6: Rest the knuckles for 10 minutes uncovered. A common mistake is pouring the juices back over the skin; keep them in the tin and strain them into a jug as a thin gravy.
10 minStep 7: Serve one knuckle between two people, with the warm 1 ⅛ lb sauerkraut, the jug of juices and 4 tbsp sweet mustard on the side.
3 min
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 62 g
- Carbs
- 8 g
- Fat
- 54 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does schweinshaxe take?
- About 190 minutes in total: 20 minutes to prepare and 170 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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