Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy

Indulge in the ultimate Bavarian feast with this slow-roasted German Pork Knuckle, boasting shatteringly crispy, bubbly crackling and melt-in-your-mouth tender meat. Infused with a fragrant spice rub and studded with garlic, this dish is served with a rich, malty German beer gravy that’s perfect for dipping. The secret to perfect crackling lies in pricking, skewering, and overnight chilling—ensuring every bite is a pork lover’s dream. Ideal for a special dinner, this showstopper serves two generously or stuns as one-per-person!

Instructions

1. 1

   Prick the pork knuckle’s skin all over with a small sharp knife or pin, avoiding piercing the flesh (Note 7). Brush 1 tbsp vinegar over the flesh only, including cracks and crevices, but not the skin.

2. 2

   Make small incisions in the pork flesh and insert garlic slivers.

3. 3

   Grind salt, black pepper, juniper berries, caraway seeds, and fennel seeds into a coarse powder using a mortar and pestle or spice grinder. Rub olive oil over the pork skin, then apply the seasoning mix to the skin, flesh, and crevices.

4. 4

   Pull the skin tight to remove creases. Thread 2 metal skewers in an "X" formation 2cm/0.8" from the base to hold the skin stretched (Note 8). Alternatively, use soaked wooden skewers.

5. 5

   Place pork upright on a plate and refrigerate uncovered overnight to dry the skin and infuse flavors (Note 9).

6. 6

   Preheat oven to 180°C/350°F (160°C fan). Place beer, chicken stock, carrot, onion, garlic head, juniper berries, and bay leaves in a deep roasting pan. Set a rack over the pan and place the pork knuckle upright on the rack (Note 10).

7. 7

   Roast for 2 hours 10 minutes, rotating the pan halfway. Add 1/2 cup water if the pan liquid is low. Roast until the internal temperature in the thickest part reaches 85°C/185°F.

8. 8

   Remove pork to a tray. Increase oven to 260°C/500°F (240°C fan) (Note 11). Brush skin with half the remaining 1 tbsp vinegar. Roast for 30 minutes, rotating halfway and brushing with remaining vinegar, until skin is crispy, golden, and bubbly.

9. 9

   Rest pork for 15 minutes. Meanwhile, strain roasting pan juices into a saucepan (aim for 1.5-2 cups). Mix cornstarch with water to make a slurry, then stir into the simmering juices with sugar and salt. Simmer for 2 minutes until it’s a thin syrup consistency.

10. 10

    Serve pork knuckle with German beer gravy, alongside a German cucumber salad or potato salad.

Recipe Notes

• Pork knuckle – Use hindquarter knuckles (rear legs) for meatier results. Ask your butcher for un-brined, raw knuckles with a flat bottom for stability. Available at Asian butchers or by order (~$8/kg or $4/lb). Avoid heavily brined pickled or ham hocks.

• Vinegar – Brushing vinegar on the flesh reduces pork odor in secondary cuts like knuckles. Avoid applying to the skin to ensure crisp crackling.

• Garlic – Cut into 10-12 small slivers to fit securely in shallow incisions in the flesh for subtle flavor infusion.

• Salt – Use kosher or cooking salt; reduce by 1/3 if using table salt to avoid over-salting.

• Juniper berries – Essential for authentic German flavor, with a gin-like taste. Find at specialty stores, spice shops, or online. Don’t skip for best results.

• Beer – Dark German beer (e.g., Weihenstephaner Dunkel) adds rich flavor and color to the gravy. Substitute with porter, stout, or non-bitter dark beer. Avoid overly sweet or bitter varieties.

• Pricking – Prick only the skin, not the flesh, to prevent juices from bubbling through and softening the crackling.

• Skewering – Threading skewers keeps the skin stretched for even crisping, solving the issue of patchy, rubbery crackling. Use metal or soaked wooden/bamboo skewers (soak 1 hour).

• Overnight chilling – Drying the skin in the fridge overnight is key for crispy crackling and allows seasoning to penetrate.

• Positioning – Ensure the knuckle sits upright on a flat base. Use foil to stabilize if needed to prevent tipping during roasting.

• High heat – A hot oven (260°C/500°F) is crucial for bubbly crackling. Use the highest setting your oven allows if lower.

• Serving – Pair with a tangy German cucumber salad or German-style potato salad to balance the richness. Mashed potatoes or sauerkraut also complement well.

• Storage – Refrigerate leftovers for 3-4 days. Freeze for up to 2 months, but crackling may soften. Reheat gently to preserve texture.

• Nutrition – Per serving, assuming 2 servings.