schweinshaxe (beer braised pork knuckles)

a recipe by
Lee Thayer
Nakhon Si Thammarat

This is an easy, simple recipe. The crackling (skin) was perfect, the bone pulled right out and the meat was fork tender with a delicious flavor.

serves 2 servings
prep time 10 Min
cook time 3 Hr
method Roast

Ingredients For schweinshaxe (beer braised pork knuckles)

  • 2
    pork knuckles
  • salt and pepper, as desired
  • garlic powder, as desired
  • 1
    onion, sliced
  • 2 can
    beer, room temperature

How To Make schweinshaxe (beer braised pork knuckles)

  • 1
    Preheat your oven to 220° C (425° F). Get out a 7x11 inch baking dish.
  • 2
    Score the skin on each knuckle with a sharp knife. Each of the knuckles I bought were 800 g / 28 oz.
  • 3
    Slice the onion and place in the baking dish. Place the knuckles on top of the onions, stand the knuckles upright, larger end on the bottom, smaller end with the bone sticking out goes on the top.
  • 4
    Pour 1 can of beer over the knuckles. Generously add garlic powder and black pepper to the knuckles and add salt to your liking.
  • 5
    Place in the oven for 30 minutes.
  • 6
    After 30 minutes, remove and pour another can of beer over the knuckles, reduce heat to 180° C (350° F) and put the baking dish back in the oven for 2 hours.
  • 7
    After 2 hours, increase heat back to 220° C (425° F), remove the pan and baste the knuckles with the liquid in the pan, put back in the oven for another 30 minutes.
  • 8
    To plate, use a spatula or large spoon and pick each knuckle up and place 1 on each serving plate. Do not try to pick it up by the bone sticking out at the top, it will come right out.
  • Pork Knuckle served with buttered egg noodles.
    9
    Serve with sides such as mashed potatoes, potato salad, buttered egg noodles, or sauerkraut, and a green vegetable. The two large bones will pull right out. Enjoy

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