German Schweinshaxe – Roasted Pork Knuckle

A Bavarian beer hall classic: slow-roasted pork knuckle with crispy skin and juicy meat, served with sauerkraut and mustard.

Ingredients (Serves 2):

* 2 pork knuckles (ham hocks), bone-in, skin-on
* 4 cloves garlic, crushed
* 1 tbsp caraway seeds
* 1 onion, quartered
* 500ml dark beer
* Salt and pepper
* Optional sides: sauerkraut, potato dumplings, mustard

Instructions:

1. Score the skin, season with salt, pepper, garlic, and caraway.
2. Place in roasting pan with onion and beer. Roast at 160°C (320°F) for 2 hours.
3. Increase to 220°C (430°F) for 20–30 mins to crisp skin.
4. Serve hot with sides and beer gravy made from the pan drippings.

German Tip:
For ultra-crispy skin, blast with heat at the end and let rest uncovered.