Classic Bavarian Roast Schweinshaxe
Classic Bavarian Roast Schweinshaxe
Classic DishSchweinshaxe
Prep: 25 min • Cook: 180 min. Traditional oven-roasted pork knuckle with deeply crackling skin and tender, falling-off-the-bone meat. The rind is dry-salted to draw out moisture, then seasoned with aromatic caraway and garlic; the joint is slow-roasted low and slow to render fat and develop flavor, then blasted at high heat for a perfect, shattering crackle. Serve with potato dumplings, red cabbage or sauerkraut and plenty of gravy for a classic Bavarian feast.
- Preparation time
- 25 min
- Cooking time
- 3 hrs
- Total time
- 3 hrs 25 min
- Servings
- 4
Instructions
Preparation
- 1Pat the pork knuckle dry with paper towels. Using a sharp knife, score the rind in a criss-cross pattern through the skin but not deeply into the meat.
- 2Rub the scored rind and exposed skin liberally with 2 tbsp coarse salt, massage the salt into the cuts, then rub the remaining 1 tbsp salt combined with black pepper into the meaty underside.
- 3Combine crushed caraway seeds and minced garlic; rub some of the mixture into the cuts and the meat where exposed. Place onion quarters and bay leaves in the base of a roasting pan.
- 4If time allows, refrigerate uncovered for 2–12 hours to dry the rind further. If short on time, proceed directly to roasting.
Roasting
- 1Preheat the oven to 160°C (320°F). Brush the rind with vegetable oil to help even browning.
- 2Place the pork knuckle on a rack set over the roasting pan with onions and bay leaves; pour 6 3/4 fl oz water into the pan (not over the rind) to keep the drippings from burning.
- 3Slow-roast at 160°C for 150 minutes, basting once or twice with the pan juices, until the meat is very tender and fat has rendered.
- 4Increase oven temperature to 230°C (450°F) or switch to grill/broil and roast for 30 minutes, watching closely, until the rind puffs and becomes deeply golden and crackling.
- 5Remove from oven and let rest 10–15 minutes before carving. Strain pan juices and deglaze with a little stock or beer to make gravy if desired.
Nutrition Information
- Calories
- 1800 kcal
- Protein
- 150 g
- Fat
- 130 g
- Carbs
- 5 g
| Nutrient | Per serving |
|---|---|
| Calories | 1800 kcal |
| Protein | 150 g |
| Fat | 130 g |
| Carbs | 5 g |
Tips
- For crispest crackling, refrigerate the salted and scored knuckle uncovered for several hours to dry the rind.
- Keep water in the pan while slow-roasting to collect drippings; baste occasionally for richer flavor.
- Serve sliced with potato dumplings, sauerkraut or braised red cabbage and spoon pan gravy over the meat.