Knusprige Schweinshaxe (crispy Bavarian pork knuckle with beer)

Schweinshaxe is the most iconic meat of Bavarian beer gardens and restaurants: a juicy pork knuckle with crisp, blistered skin. The beer and caraway give it its characteristic taste. One knuckle is enough for two; it roasts for a long time, but almost by itself.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Score the skin of the knuckles in a diamond pattern and rub with salt, pepper, caraway and garlic.
2. Place in a roasting tin with the vegetables and pour in 250 ml of beer.
3. Roast at 160°C for 2 hours, basting from time to time with the remaining beer (but not the skin). ⏱ Timer: 2 h
4. Raise the heat to 220°C and roast for another 30-40 minutes until the skin is crisp, bubbly and golden. ⏱ Timer: 30 min
5. Take out and rest for 10 minutes; strain the pan juices and thicken them. ⏱ Timer: 10 min
6. Serve with dumplings and sauerkraut.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The skin crisps only if it is dry: pat it dry before roasting and salt it.
• Do not baste the skin while roasting.
• The meat is done when it comes away easily from the bone.

Frequently asked questions

What is the difference between Eisbein and Schweinshaxe?

Eisbein is cured and boiled, while Schweinshaxe is roasted raw and crispy.

Without beer?

It can be made with broth, but beer gives a deeper flavor.

Similar recipes

• Chicken Stew in Dark Beer (frango com caldo de cerveja preta) · Spanish & Portuguese
• Fish and chips (battered fried fish with chips) · British
• Schweinebraten mit Knödeln (Bavarian roast pork with crackling and dumplings) · German
• Pork loin braised in beer with marjoram mash (schab duszony w piwie) · Polish
• Schweinerollbraten (stuffed rolled pork roast with bacon and spices) · German
• Backfisch mit Kartoffelsalat (beer-battered fried fish with potato salad) · German

More german ideas

• Jägerschnitzel (hunter-style pork cutlet with mushroom sauce)
• Holsteiner Schnitzel (breaded pork escalope with fried egg and anchovies)
• Schweinemedaillons mit Pilzrahmsoße (pork tenderloin medallions with mushroom cream sauce)
• Sauerbraten (Bavarian beef pot roast marinated in vinegar)
• Bratwurst with sauerkraut
• Rouladen (beef rolls with bacon and pickled cucumber)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch