The story
Pork knuckle became a beer-hall and festival centrepiece in Bavaria, where long roasting turns a tough, collagen-rich cut into generous eating. Northern Germany has related cured and boiled versions, but the Bavarian form is roasted. Its fame rests on dramatic crackling and meat that separates easily from the bone. Beer, stock and roasting vegetables create a powerful gravy beneath the joint. Schweinshaxe is associated with Munich beer halls, Oktoberfest imagery and celebratory portions, usually served with dumplings, cabbage or potato salad.
Ingredients
- Main
- 1 piece pork knuckle1 pork knuckle (about 1.2kg)
- 2 piece onions2 onions
- 2 piece garlic cloves2 garlic cloves
- 500 millilitre beer500ml beer
- 1 portion Caraway seedsCaraway seeds
- to taste to taste Salt and pepperSalt and pepper [Phase 1 metric normalisation: salt/pepper seasoning remains to taste]
Method
Method
Season pork and place in roasting pan with onions, garlic, and beer. Roast at 160°C for 2–3 hours, basting regularly. Finish at high heat to crisp the skin.
Nutrition
per serving
Estimated nutrition for Schweinshaxe; use as editorial/testing data and refine from exact ingredient weights if needed.
