German Schweinshaxe – Roasted Pork Knuckle
A traditional Bavarian dish featuring pork knuckle slow-roasted until the skin is crispy and the meat tender, typically served with sauerkraut and potato dumplings.
Ingredients (Serves 4):
* 2 pork knuckles (about 1kg each)
* Salt and pepper
* 2 onions, quartered
* 2 carrots, chopped
* 500ml beer (lager or wheat beer)
* 2 tbsp vegetable oil
Instructions:
1. Score the skin of pork knuckles and rub with salt and pepper.
2. Roast knuckles in oven at 180°C (350°F) with onions and carrots, basting with beer every 30 minutes.
3. Roast for about 2–3 hours until skin is crisp and meat tender.
4. Serve with sauerkraut, potato dumplings, and mustard.
German Tip:
For extra crispy skin, increase oven temperature to 220°C (430°F) in the last 15 minutes.
A traditional Bavarian dish featuring pork knuckle slow-roasted until the skin is crispy and the meat tender, typically served with sauerkraut and potato dumplings.
Ingredients (Serves 4):
* 2 pork knuckles (about 1kg each)
* Salt and pepper
* 2 onions, quartered
* 2 carrots, chopped
* 500ml beer (lager or wheat beer)
* 2 tbsp vegetable oil
Instructions:
1. Score the skin of pork knuckles and rub with salt and pepper.
2. Roast knuckles in oven at 180°C (350°F) with onions and carrots, basting with beer every 30 minutes.
3. Roast for about 2–3 hours until skin is crisp and meat tender.
4. Serve with sauerkraut, potato dumplings, and mustard.
German Tip:
For extra crispy skin, increase oven temperature to 220°C (430°F) in the last 15 minutes.
German Schweinshaxe – Roasted Pork Knuckle
A traditional Bavarian dish featuring pork knuckle slow-roasted until the skin is crispy and the meat tender, typically served with sauerkraut and potato dumplings.
Ingredients (Serves 4):
* 2 pork knuckles (about 1kg each)
* Salt and pepper
* 2 onions, quartered
* 2 carrots, chopped
* 500ml beer (lager or wheat beer)
* 2 tbsp vegetable oil
Instructions:
1. Score the skin of pork knuckles and rub with salt and pepper.
2. Roast knuckles in oven at 180°C (350°F) with onions and carrots, basting with beer every 30 minutes.
3. Roast for about 2–3 hours until skin is crisp and meat tender.
4. Serve with sauerkraut, potato dumplings, and mustard.
German Tip:
For extra crispy skin, increase oven temperature to 220°C (430°F) in the last 15 minutes.
