Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

A hunk of impossibly tender, juicy pork meat on the bone, all wrapped in crispy crackling skin, you say? Be still my beating heart! Called Schweinshaxe, this slow-roasted German Pork Knuckle comes with a richly-flavoured beer gravy.

Of the many things Germans have perfected, pork roast is right up there. And key to this meaty art is of course amazing crackling, something most recipes fall short on with Pork Knuckle … but we cracked the code!

Prep: 20 mins Cook: 3 hrs “Marinating”: 1 d.

1 x 1.25kg / 2.5lb pork knuckle (Note 1)

2 tbsp white vinegar (Note 2)

3 garlic cloves , cut into 4 to 6 slivers (Note 3)

subheading: MARINADE RUB:

2 tsp salt , kosher / cooking salt NOT table salt (Note 4)

1 tsp black pepper

1 tsp juniper berries (Note 5)

1 tsp caraway seeds

1 tsp fennel seeds

subheading: BEER GRAVY:

2 cups dark German beer (Note 6)

2 cups chicken stock / broth , low sodium

1 carrot , unpeeled, sliced 2cm / 0.8″ thick

1 onion , unpeeled, halved, cut into 1.25cm / ½″ thick slices

1 head garlic , cut in two halves horizontally

5 juniper berries (Note 5)

2 bay leaves , preferably fresh otherwise dried

subheading: GRAVY THICKENING AND SEASONING:

2 tsp cornflour/cornstarch

½ cup water

1 tsp white sugar

¼ to ½ tsp salt , kosher / cooking salt NOT table salt (Note 4)

Directions at recipetineats.com

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