Classic German Pork Knuckles Two Ways: Schweinshaxe & Eisbein

pork knuckle

🥗Healthier: pork shoulder

💰Cheaper: chicken leg

Pork shoulder is leaner, while chicken leg is more economical.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: broth

Non-alcoholic beer retains flavor without alcohol, broth is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, margarine is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter, while bouillon cubes reduce costs.

Crush the allspice if using whole ones. Mix with caraway seeds, salt, and black pepper.

Season the meat side of the pork knuckle with the spice mix. Only use salt on the skin.

Crush the garlic and spread it onto a plate or tray. Place the pork knuckle meat side down on top.

Let sit uncovered in the fridge overnight.

Preheat the oven to 160°C (320°F).

Place the pork knuckle on a rack over a roasting tray and roast for 30 minutes.

Remove the tray from the oven and lift off the rack with the pork knuckle. Add onion, carrot, and garlic to the tray.

Place the rack with the pork knuckle back on top and pour ⅓ of the beer over the pork.

Lower the temperature to 110°C (230°F) and roast for 2 hours.

After 2 hours, pour another ⅓ of the beer over the pork and increase the temperature to 230°C (450°F).

Roast for 15 minutes, then pour the remaining beer over the pork and roast for another 15 minutes until the skin is crisp and golden brown.

Heat oil in a pan and fry the chopped onion until it starts to brown.

Add the roasting juices and veal stock. Season with black pepper and salt.

Let the sauce simmer and reduce until thickened.

Strain the sauce using a fine-mesh sieve.

Stir in the butter off the heat.

Serve the Schweinshaxe with boiled potatoes or potato dumplings. Drizzle with sauce and garnish with chopped parsley. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens