Loading...
Fall-off-the-bone tender pork with an unbelievably crispy, crackling skin. This classic Bavarian roasted pork knuckle is first simmered in a dark beer broth, then roasted to perfection. A true Oktoberfest feast!
For 4 servings
Prepare the Simmering Broth
Simmer the Pork Knuckles
Prepare for Roasting
Crispy, pan-fried potatoes tossed with savory bacon and sweet caramelized onions. This classic German comfort food is the perfect side dish for sausages, schnitzel, or a hearty breakfast.
A classic German comfort food, this hearty split pea soup is slow-simmered with a smoky ham hock and root vegetables. It's thick, savory, and the perfect one-pot meal for a chilly day, best served with crusty bread.
Tender, thin pork cutlets are breaded and fried to a perfect golden crisp, then smothered in a rich, creamy mushroom gravy. This classic comfort food is a restaurant-quality meal you can easily make at home.
Authentic German meat patties, pan-fried to a perfect golden brown. Juicy on the inside with a satisfying crust, these Frikadellen are seasoned with onion, parsley, and marjoram. A beloved comfort food staple, perfect for a hearty meal.
Fall-off-the-bone tender pork with an unbelievably crispy, crackling skin. This classic Bavarian roasted pork knuckle is first simmered in a dark beer broth, then roasted to perfection. A true Oktoberfest feast!
This german recipe takes 155 minutes to prepare and yields 4 servings. At 1412.13 calories per serving with 97.46g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Roast to Crispy Perfection
Rest and Serve
Add other whole spices to the simmering liquid for a different flavor profile. Juniper berries, whole cloves, or mustard seeds are excellent additions.
For a different texture, you can skip the simmering. Rub the raw knuckles with salt and spices, let them cure overnight in the fridge, then roast at a low temperature (160°C / 325°F) for 2-3 hours, before increasing the heat to 220°C / 425°F for the last 20-30 minutes to crisp the skin.
Create a glaze by reducing 1 cup of dark beer with 2 tablespoons of honey or brown sugar. Brush this over the skin during the last 15 minutes of roasting for a sweet and savory finish.
Pork is a complete protein, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The skin and connective tissues of the pork knuckle are rich in collagen. When cooked, it breaks down into gelatin, which may support joint, skin, and gut health.
Pork is a good source of several B vitamins, including thiamine (B1), niacin (B3), and B12, which are crucial for energy metabolism and nervous system health.
Schweinshaxe is a very rich and indulgent dish. A single serving, which is typically one whole knuckle, can contain anywhere from 1800 to 2400 calories, primarily due to the large portion size and high fat content of the skin and meat.
Schweinshaxe is not considered a health food. It is high in calories, saturated fat, and sodium. However, it is also an excellent source of protein and collagen. It's best enjoyed as an occasional treat, especially during celebrations like Oktoberfest.
Both are pork knuckles, but they are prepared differently. Schweinshaxe is typically roasted or grilled, resulting in a crispy skin (crackling). Eisbein is usually cured in brine and then boiled or steamed, which makes the meat very tender and the skin soft.
A dark German lager (Dunkel) or a strong, malty Bock beer is traditionally used and highly recommended. These beers add a deep, rich, and slightly sweet flavor to the broth that complements the pork perfectly.
You can do the simmering step a day in advance. After simmering, cool and store the knuckles in the refrigerator. When you're ready to eat, pat them dry and proceed with the roasting step. This can actually help dry out the skin for better crackling. However, the final roasting should be done just before serving for the best texture.
Classic Bavarian pairings are the best. Serve it with potato dumplings (Kartoffelknödel), bread dumplings (Semmelknödel), sauerkraut, red cabbage (Blaukraut), and a side of sharp German mustard.