Schweinshaxe is suitable for slow cooking, baking in a low oven or pressure cooking. One knuckle can serve two people. Order the pork knuckle through your local butcher. It is often a very cheap cut of pork, but often has to be ordered. Click here to add your own private recipe notes.
What is Schweinshaxe (German Pork Hock)? Schweinshaxe – roasted, skin-on pork hock (knuckle) is a veritable symbol of Bavarian cuisine and beer culture.
Recreate Schweinshaxe, roasted German pork knuckle (aka pork hock or pork shank) with tender meat and crispy skin + make a delicious gravy from the pan drippings, flavored by dark German lager. 12 oz dark German lager (dunkel, bock, schwarzbier or amber lager like Marzen or Vienna lager) 1. Preheat oven to 300 F. 2.
Schweinshaxe – roasted, skin-on pork hock (knuckle) is a veritable symbol of Bavarian cuisine and beer culture. You will find a crispy and tender German pork knuckle on the menus of beer halls, beer gardens, restaurants big and small and even street food stalls all over Bavaria and other parts of the country.