What is Schweinshaxe?
Schweinshaxe – also known as Bavarian Pig Knuckle or German Pork Knuckle is my pork-porn coming to life! Haha!
Schweinshaxe, a crispy roasted pork knuckle from traditional German cuisine, has become a surprising favourite among us Australians too.
This crispy pork knuckle recipe is a revamp of my original recipe published back in 2017. It is an awesome, keto-friendly, simple dinner. We all love a recipe that takes only a few minutes to prepare, right?
Related Recipe Sweet and Sour Pork / Country Style Boneless Pork Ribs
The Ingredients
Scroll to the bottom of this post for the quantity of each ingredient used in our low carb recipe for German Pork Knuckle.
Pork knuckle – also known as pork hock or ham hock. I ordered mine from the local butcher. At only $7 kg it was super cheap. While I have seen some in the local supermarkets, it is always worth asking your butcher for them. Make sure you ask for the pig knuckle, not cured pork (you don’t want ham hocks) and not pig trotters (something completely different).
Spices – I use a traditional combination of caraway seeds, fennel seeds, mustard seeds and juniper berries. All the spices except juniper berries are readily available in the supermarket.
Pork Knuckle Gravy
Most roast pork knuckle recipes are served with German beer gravy. Following a low carb, sugar-free lifestyle, I wanted to not use dark beer.
If you would prefer to make a beer/bier gravy, then swap out the Vegemite and 1 cup of stock and use a 375ml bottle of your favourite German dark beer, or Bighead Lager for a low carb version.
While not added to this gravy, you can also add 1-2 tablespoons of tomato paste and a tablespoon of American yellow mustard. Sounds weird, but tastes awesome in gravy. It is also perfect for keto gravy. I mean, really perfect!
Collagen helps to thicken the gravy. You can leave it out if you prefer, or you can substitute 1 teaspoon of gelatin powder.
As an additional low-carb gravy thickener, I have used xanthan gum or glucomannan powder. If you prefer, you can use cornstarch or tapioca powder.
HOT TIP: When making keto gravy, if you have over-thickened, or it is slimy, just add more liquid and whisk. It really is simple to thin the gravy with extra chicken or beef stock or just water.
How To Make It
Step 1. Place juniper berries, salt flakes, pepper, caraway seeds, mustard seeds, and fennel seeds in a mortar and crush with a pestle. (Alternatively, pulse in a food processor or blender). Transfer to a small bowl
Step 2. Score pork knuckle with a sharp knife. Rub with spices and one tablespoon of oil. Place onto a plate and chill uncovered overnight (image below).
Step 3. Add all gravy ingredients except collagen and xanthan gum to a roasting pan. Position a wire rack over the top and place the pork knuckle into the centre. Leave to rest while the oven preheats. PREHEAT oven to 150°C fan/170°C static (325°F).
Step 4. Roast the pork knuckle for 3 hours or until it is tender. (You can gently pull a bit of the meat at the base of the knuckle to check). Remove from the oven. Turn oven up to 240°C fan/ 260°C static (500°F). Place pork onto a lined baking tray. Brush with extra oil or vinegar and bake 30-40 minutes or until golden and crispy.
Step 5. Strain the gravy. Add collagen and xanthan gum (or glucomannan powder). Cook, whisking, until thickened. Strain again if needed.
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Step 6. Serve the roasted schweinshaxe with your favourite mash. I have served it with cauliflower mash. I find it also pairs really well with chimichurri and gremolata.
In the recipe card below, I have given an alternative cooking method. You can cook German pork knuckle in a Thermomix or thermal cooker. Steaming pork knuckles makes it really tender and renders the fat. Bake in a very hot oven afterwards to crisp the pig skin into the crispiest pork crackle.
Frequently Asked Questions
Local butchers are great. If they do not have them they can order in for you.
You can use a beef shin on the bone (baked Thor’s Hammer in the oven), or lamb shanks. If using either of these, just place the piece of meat directly into the gravy. Cook until the meat pulls away from the bone.
For Schweinshaxe (roast pork knuckle), you’re aiming for an internal temperature of:
88–93°C (190–200°F)
This is the sweet spot for fall-off-the-bone tender meat. At this temp, the connective tissue has broken down nicely, but the meat is still juicy.
Here’s a quick rundown:
Below 85°C (185°F): It might still be a bit tough or chewy.
88–93°C (190–200°F): Ideal for tenderness — especially for a low-and-slow cook.
Over 95°C (203°F): Risks drying out unless it’s been braised or covered well.
💡 Bonus tip: After reaching your internal temp, crank up the oven or use the grill/broiler for the last 10–15 minutes to get that crispy, blistered pork crackle on the outside. That’s where the magic happens.
As an Aussie, I did have to listen to this myself. SHVINE-shahx-uh
Here’s a breakdown:
Schwein = “shvine” (rhymes with “fine”) — means “pig”
shaxe = “shahx-uh” (the “x” is a harsh “ch” sound, like clearing your throat a bit, as in German Bach)
So altogether: SHVINE-shahx-uh
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Pork Knuckle – German Style Schweinshaxe
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Ingredients
- 1 teaspoon juniper berries optional
- 1 teaspoon salt flakes
- 1 teaspoon black pepper
- 1 teaspoon caraway seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 2 tablespoons olive oil
- 1 pork knuckle see notes (1.25 kg / 2.8 pounds)
GRAVY
- 1/2 large onion roughly chopped
- 3 cloves garlic
- 1 medium carrot roughly chopped
- 2 cups chicken stock
- 1 tablespoon Vegemite
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sweetener
- 1 tablespoon collagen
- 1/4 teaspoon xanthan gum
Instructions
CONVENTIONAL (BAKING) METHOD
- COMBINE – Place juniper berries, salt flakes, pepper, caraway seeds, mustard seeds, and fennel seeds in a mortar and crush with a pestle. (Alternatively, pulse in a food processor or blender). Transfer to a small bowl.
- PREPARE – Score the pork knuckle skin with a sharp knife. Rub with spices and one tablespoon of oil. Place onto a plate and chill uncovered overnight (see notes).
- PLACE all gravy ingredients except collagen and xanthan gum into a baking dish. Position a wire rack over the top and place the knuckle in the centre. Leave to rest at room temperature while oven preheats.
- PREHEAT oven to 150°C fan/170°C static (325°F).
- BAKE – Roast pork for 3 hours or until tender. Turn oven to 240°C fan/ 260°C static (500°F). Place pork onto a lined baking tray. Brush with extra oil or vinegar and roast 30-40 minutes or until golden and crisp. You will see it all start to crackle and go delicious!
- SERVE – Pour gravy through a sieve into a small saucepan. Discard solids (see notes). Place saucepan over medium-high heat and whisk in collagen and xanthan gum. Whisk until thickened (see notes). Serve roasted pork with gravy and your favourite mash.
THERMAL METHOD
- COMBINE – Place juniper berries, salt flakes, pepper, caraway seeds, mustard seeds, and fennel seeds into mixer; chop 10 sec/speed 10. Pour into a small bowl.
- PREPARE – Score the pork knuckle skin with a sharp knife. Rub with spices and one tablespoon of oil. Place onto a plate and chill uncovered overnight (see notes).
- STEAM – (or follow from step 3 above). Add 1500 ml of water to mixer bowl. Place pork knuckle into steaming dish and lock into place; cook 90min/steam temp/speed 2. Discard water.
- PLACE all gravy ingredients into mixer; cook 15 min/110°C/reverse/speed1/cap off. Pour gravy through a sieve and discard solids (see notes). If it needs more time to thicken place it back into the mixer and extend the time.
- PREHEAT oven to 240°C fan/ 260°C static (500°F). Place pork onto a lined baking tray. Brush with extra oil or vinegar and roast 30-40 minutes or until golden and crisp. Serve roasted pork with gravy and your favourite mash.
Video
Notes
Your Own Notes
Nutrition
47 responses to “Pork Knuckle German Style (Schweinshaxe)”
We live in Canada and did not have Vegemite. Have never used collagen powder this way before. Usually just add it to morning protein shake.500 degree oven at end was too high. Okay but would not make it again. I usually make a German style version which we prefer.
I have been using a number of different recipes try to find one that I am satisfied with. I have finally found that recipe – the aromas in the kitchen were great but the preciseness of temperature, especially for my fanforced oven were perfect and i can see the effectiveness of rubbing the hock and keeping it in the fridge overnight. Overall outcome was perfect.
Thank you again – it really made my day.I have a combination steam oven. What temperature, percentage of steam and time would you recommend for the first step in making the knuckle? I will not be making any gravy.
I am sorry John, I have no experience with a steam oven so I wouldn’t know how to answer this one. If you do try it let us know how it went and any settings for others that may be looking to make it in the same oven.
It was the spices in this recipe that intrigued me to make this.The aroma in my kitchen was amazing while the pork was cooking. Love how easy this was to make.Yay! So happy you enjoyed it Jere
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