World Flavors Cookbook

Bayerische Schweinshaxe

Bavarian roasted pork knuckle — slow-cooked until the meat is incredibly tender and the skin is shatteringly crispy. A cornerstone of Oktoberfest feasting.

Cuisine: Germany

Ingredients

• 1 large pork knuckle (haxe)
• Coarse sea salt
• 1 onion, quartered
• 1 bottle dark beer (Dunkel)
• Caraway seeds, pepper

Instructions

1. Score the skin of the pork knuckle deeply in a diamond pattern.
2. Rub generously with salt, pepper, and caraway seeds.
3. Place in a roasting pan with onions and a little water. Roast at 160°C for 2.5 hours.
4. Increase heat to 220°C. Baste with dark beer every 10 minutes for the final 30 minutes until the skin bubbles and crisps.
5. Serve with Sauerkraut and Knödel.