German
Schweinshaxe
“A succulent pork knuckle with crackling skin, infused with the savory richness of beer and caraway.”
Hard3 hours
Where it comes from
A quintessential Bavarian dish, Schweinshaxe is a favorite at beer halls and festivals, celebrated for its crispy texture and hearty taste.
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On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
How it's made
- 1
Score the skin of the pork knuckle and rub with salt, pepper, and caraway seeds.
- 2
Place in a roasting pan with chopped onion and garlic, and pour over beer.
- 3
Roast in the oven at high heat to crisp the skin.
- 4
Lower the temperature and continue roasting until the meat is tender.
- 5
Let rest before carving and serve with sauerkraut or potato dumplings.
