Schweinshaxe: Crackling Skin, Tender Meat, and a Beer-Soaked Bavarian Classic

Schweinshaxe is German beer hall glory on a plate — pork knuckle slow-roasted until fork-tender, then blasted until the skin shatters into golden crispness.

It’s served with tangy mustard, sauerkraut, and hearty potatoes — all begging for a stein of malty beer. 🥩🍺

This is not light fare. This is beer-food at full volume.

Ingredients (Serves 2–3)

• 1 pork knuckle (about 2–3 lbs), skin on
• Salt & pepper
• 1 tbsp caraway seeds
• 1 large onion, quartered
• 2 cloves garlic, smashed
• 1 cup beer (dark lager, bock, or Märzen)
• 1 cup beef broth
• 1 tbsp oil or lard

To Serve

• Whole grain or hot mustard
• Sauerkraut (warm or cold)
• Roasted or boiled potatoes
• Extra beer for the table

Instructions

Step 1: Season & Braise

1. Preheat oven to 325°F (160°C).
2. Pat pork knuckle dry. Score the skin in a crosshatch or vertical pattern. Rub generously with salt, pepper, and caraway seeds.
3. In a Dutch oven or roasting pan, add onion, garlic, beer, and broth. Nestle the knuckle in, skin side up. Cover and braise for 2 to 2.5 hours until meat is tender.

Step 2: Roast Until Crispy

1. Raise oven temp to 425°F (220°C).
2. Remove lid, brush knuckle with oil or lard. Roast uncovered for 30–45 minutes, turning occasionally, until the skin is deep golden and audibly crispy.
3. Baste once or twice with pan juices.

Step 3: Plate & Pour

1. Rest for 5–10 minutes, then carve or serve whole.
2. Plate with mustard, kraut, and potatoes.
3. Spoon over a little beer-rich jus from the pan. Serve hot.

Flavor Variations

• Add juniper berries or bay leaves to the braise for herbal depth
• Use smoked beer (Rauchbier) for an authentic Bavarian twist
• For crispier skin, finish under a broiler for the last 5 minutes
• Want a richer jus? Reduce the pan juices with a knob of butter

Beer Pairing

In the Braise

• Märzen, Dunkel, Bock — malty and rich
• Avoid overly bitter or sour beers — they’ll clash with the meat

In Your Glass

• Traditional: Dunkel, Schwarzbier, or Märzen
• Adventurous: Smoked porter or even a Belgian Dubbel
• Light option: Helles or Vienna lager if you want balance

Final Thoughts

Schweinshaxe is old-world beer food at its peak — built for slow roasting, beer basting, and heavy pours. It’s what you serve when pretzels and sausages just aren’t enough.

Deep pork flavor, crackled skin, and malty beer sauce make every bite worthy of an Oktoberfest toast.

Raise your stein to crispy skin, low-and-slow braises, and the kind of beer-forward feast that demands a second round. Prost! 🥩🍺🥨🔥

Explore Our Top Cooking-with-Beer Recipes 🍺 🍺

From crispy beer-battered classics to bold mains, cheesy dips, breads, and even desserts — these roundups bring together the best of beer-infused cooking. Whether you’re hosting a game day, planning a backyard BBQ, or just experimenting in the kitchen, there’s a beer recipe collection for every craving.

• 🍽️ Cooking with Beer (Main Hub) – Your ultimate guide to cooking with beer, from mains to apps and desserts.
• 🥨 Beer-Battered Appetizers and Sides – – Crispy onion rings, fried pickles, mushrooms, zucchini, & more pub-style favorites with a golden beer crunch.
• 🍞 Beer Bread Recipes – From 2-ingredient quick breads to jalapeño cheese loaves.
• 🧀 Beer Cheese & Dips – Beer cheese soup, queso, nachos, ranch dip & more.
• 🍖 Beer Can Chicken & Grilled Mains – Bold, juicy recipes straight from the grill.
• 🌶️ Beer Infused Chili’s – Hearty, bold, and slow-simmered beer-infused chili.
• 🍻 Beer Mac & Cheese – Creamy, quick& easy, made to impress.
• 🍰 Beer-Infused Desserts & Sweets – Sweet treats made better with beer.
• 🎉 Oktoberfest & Seasonal Ideas – Perfect pairings for parties, fall feasts, and festive gatherings.