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Schweinshaxe on a bed of cauliflower mash with gravy
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Pork Knuckle - German Style Schweinshaxe

The crispiest Pork Knuckle German style is a popular traditional Bavarian dish also known as Schweinshaxe. Popular during Oktoberfest and all year round.
Prep Time10 mins
Cook Time3 hrs 30 mins
Resting Time1 d
Total Time1 d 3 hrs 40 mins
Course: Breakfast Lunch or Dinner
Cuisine: Bavarian
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 2 people
Calories: 374kcal
Author: Megan Ellam

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

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 pork knuckle with a sharp knife or prick all over with 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 pork knuckle into position. Leave to rest while oven preheats.
  • PREHEAT oven to 150°C fan/170°C static (325°F).
  • BAKE - slow roast pork for 3 hours. Remove pork and gravy from 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 for a further 30-40 minutes or until golden and crisp.
  • 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 pork knuckle with a sharp knife or prick all over with 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 bake for a further 30-40 minutes or until golden and crisp. Serve roasted pork with gravy and your favourite mash.

Video

Notes

INGREDIENTS
Pork knuckle - also known as pork hock, pork hand, or ham hock. I ordered mine from the local butcher. At only $7kg 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 (you don't want ham hocks).
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. If you are a gin lover, you will know the distinct pine and peppery flavour of juniper. You can leave it out but is well worth sourcing some online or at good markets.
Vegemite - seems super weird to use Australian Vegemite in a German gravy. trust me it works on so many levels.
HOW TO COOK PORK KNUCKLE
I have included both roasting pork knuckles and how to do it in a Thermomix or thermal cooker. You can braise pork knuckle by cooking it in the liquid. It does make it a bit harder to crisp up the knuckle skin, but it can be done. This schweinshaxe recipe can also be adapted to bake in an air fryer. You will depend on the size and set of the air fryer you have and whether it will fit.
HOW TO COOK PORK KNUCKLE IN THERMOMIX
I have included how to steam the pork knuckle in the Thermomix. After steaming, you need to dry out the skin and make it crispy. Ensure the pork hock is soft and tender and roast until the skin is crispy and delicious. Run extra oil on the skin and salt well if needed.
WHAT TO SERVE WITH SCHWEINSHAXE
Pork knuckle sides can include sauerkraut, braised cabbage, potato dumplings, creamy mash, potato salad (or keto potato salad), a green salad, and pickled red onions. I also love gremolata as well as gravy!
SERVING SIZES
This recipe yields approximately 2 serves. The actual number of servings will depend on your preferred portion sizes. 
SERVING SIZE BY WEIGHT
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 2. The result will be the weight of one serving. 
NUTRITIONAL VALUES
Nutritional values shown are guidelines only. Actual macros may vary slightly depending on the brands and types of ingredients used. 
The recipe card instructions contain the most basic steps and ingredients list. If you have any queries, or quest

Nutrition

Serving: 1serve | Calories: 374kcal | Carbohydrates: 5g | Protein: 20g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 1490mg | Potassium: 209mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 10IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 1mg | Magnesium: 25mg | Net Carbs: 3g