Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy

A hunk of impossibly tender, juicy pork meat on the bone, all wrapped in crispy crackling skin, you say? Be still my beating heart! Called Schweinshaxe, this slow-roasted German Pork Knuckle comes with a richly-flavoured beer gravy.
Of the many things Germans have perfected, pork roast is right up there. And key to this meaty art is of course amazing crackling which most recipes fail to deliver… but we cracked the code!
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[@Blank_984]

Im a german cook an i have nothing left to say. Thats how you do it.

[@danielwilson1105]

Cool. I'll follow this recipe tomorrow then.

[@ingridferg9779]

Awesome. I'm making this today with rotkohl like Oma used to make. She never made Hachsen, only legs. But I'm fond of this roast the most.

[@davidb9059]

Its sooo good.

[@MrMeanstreek]

Very similar to how we make pork in puerto rico

[@user-ke8ht2lu9i]

I've had a version, with an Asian style sauce as well, It was Fantastic.. Gotta Love Pork!😊

[@James-op5hb]

I just served this meal to my German neighbors in Munich who gave it 5 Stars! very delicious & easy to prepare. I served it with a sweet&sour red cabbage (Blaukraut) and potatoe dumplings (Knöddle) w/gravy. This will be a regular! Thank You.

[@zekebuzby67]

Thanks for the idea. It's been so long I'd forgotten about that. Another recipe to look up:-))

[@Padraigp]

I am going to try today first time Please 🙏 say a prayer i have never managed to get the crispy skin correct.

[@ryanzbt14078]

SO happy to find this! This was by FAR my favorite dish that I tried in Bavaria 2 years ago! I embarassed myself in a restaurant in a small mountain town by cutting the pork too hard and spilling the gravy on my pants😅 However it was SO juicy and crispy I can’t stop thinking about it!

[@DANVIIL]

We just made this tonight and it was fantastic! Thanks for this excellent recipe. I purchased a 4.1lb pork shank from a 3rd generation Austrian butcher and it was the best ever. Just watch the last step so you don't over-brown the pork skin. I have two more just like this one and can't wait to make it again.

[@cyborgpb6100]

hello, what is the exact oven temperature to cook this dish? thankyou in advance

[@jeffreyhampton6751]

One of my favorite German dishes!!! The skin in this recipe was done PERFECTLY!!! Did anyone also notice that at the 0:25/0:26 mark the knuckle has a perfect silhouette of a pigs head with ears?

[@user-dp6rs1uw5w]

I've made pork hocks a couple of times before but using this recipe, they turned out better than before. Thank you so much and for anyone watching, this works!

[@Padraigp]

Thanks im going to try this today ..I have tried to make the skin crispy before but never quite sure what to do. Sometimes it goes hard like leather sometimes soft which is fine but the hard leather kind is aweful ....I mean I still eat it and think its the best bit😂

[@stevehughes240]

Best crackle sound effects ever!

[@vagrantastronaut]

This is beautifully filmed! The intro where the shank and crispy skin was cut was wonderfully done.

[@racheljoines5]

I love the diversity in your recipes! You cover all the best flavors! Can’t wait to try this.

[@cookfordoudou]

I'll try this recipe for my french wife! Thank you so much for this amazing recipe!

[@fvarnals]

Tried this recipe yesterday and it turned out amazingly!! The crackling was ALMOST as perfect as yours, but I'm very very happy with it as a first attempt. Amazing recipe, thank you so much!! 10/10 The one mistake I made was not pushing the garlic cloves deep enough inside the meat, so they got pushed out and burned and made the gravy bitter

[@cyborgpb6100]

hello, what is the exact oven temperature to cook this dish? thankyou in advance

[@fvarnals]

@@cyborgpb6100 You can find all the details here: www.recipetineats.com/crispy-german-pork-knuckle-schweinshaxe-with-beer-gravy/ But it's 160°C for fan ovens for the 2hr 10 and 240°C for fan ovens for the 30mins

[@Finn959]

@@cyborgpb6100 description

[@hoaxbuster518]

it's 3 am when I watched this. It makes me drooling and starving

[@shakendog90]

Made this last night and was an absolute hit, really good recipe

[@KleinBibi]

Well done, looks delicious! Love from Bavaria in Germany

[@MaryJane-bi6et]

God bless you whoever posted this beauty

[@jujubees]

As someone who lives in Germany, you did good!

[@mithonarith]

That’s was my favorite dish in Germany.

[@delynndehardt1859]

That looks incredibly good. Cant wait to try it. Thanks.

[@ellisonrandall5613]

Ten minutes ago I didn’t know pork knuckles existed. Wow, that looks succulent

[@Alouette_EXE]

I never knew Germany has food like Crispy Pata. I've gotta try it!

[@Finn959]

Did you?

[@ethanbutler1445]

Made this today. Delicious! My veggies were potatoes, turnip, carrot & celery with lots of garlic.

[@maryannenguyen714]

Your best work yet!

[@Ethan890206]

anyone know at what temperature you put the pork knuckle in the oven for 2hr 10 min and 30 min of hot oven?

[@sm5970]

Thanks a ton. This was EXACTLY what I was looking for. You’re a star.

[@mikedevere]

I agree with the comments. You really understand what is important with these guys. Nice 😎

[@enriquep.-cz2xx]

Looks and sounds delicious.

[@Kidroshankarki]

Best of the best crackling

[@Justtesting64]

This came out exactly as in your video. Looked fantastic. However, a TIP, don’t make the same mistake as me if you aren’t familiar with hocks. I ended up with an uncooked cured hock. This I didn’t realise until I tucked into the joint. It was like ham. Ok but very salty and not pork. Ask for raw, uncured pork. Also if, as mine, your oven only goes to 220 and not the 260 specified, it takes an extra 25 mins to crisp up.

[@johnmarshall6975]

Looks absolutely phenomenal. Good with Yorkshire pud and mash I would think, (John M in the UK)

[@knowone11111]

@2:03 wtf temperature is, "hot oven"?!

[@dawnvan-de-ruyter1541]

Is that vodka ,water, or vinegar he's brushing the skin with? I'd love to give this a go. Many thanks.

[@mariacuachon3906]

Ahhh looks schon and I can smell and almost taste the deliciousness 😋😉

[@Pocca0982]

I'm German too! But I've never eaten one like yours! 😍

[@igorkovalevski48]

Maravilhoso!!!!! Ótima receita!!!

[@zekebuzby67]

Ok that looks gorgeous.going to have to try that.

[@DYNASTY6846]

OMG… this is like Philippine Crispy Para!!😱😝😊🥰

[@Jay-ye1up]

This person can COOK

[@nelsongoncalves5379]

Well done 👍

[@josephanton2059]

I love your recipes

[@notacop1477]

Sieht gut aus

[@heinzkrix9455]

Einfach perfekt! ❤

[@rockhalo117]

Hi, could you tell me what are the baking temperatures that you're using in the 2 hr, 10 min and the last hot oven 30 min? Please

[@fvarnals]

You can find all the details here: www.recipetineats.com/crispy-german-pork-knuckle-schweinshaxe-with-beer-gravy/ But it's 160°C for fan ovens for the 2hr 10 and 240°C for fan ovens for the 30mins

[@rockhalo117]

Thanks Freddie!! 👍🏻

[@Stathist2]

Hi. Thanks. For how long do you cook it in the oven before the half hour for the crunchy skin?

[@lesliedeneault4633]

Dankie.

[@suzannes5888]

Did you use the strained garlic, potatoes amd onion you then for mashed for anything?

[@richardalvarado-ik9br]

Stop it! Stop it! You're torturing me. Good gawd that looks incredible!!

[@pauloamw]

Perfection

[@dianaaronshtam621]

Great recipe, but what temperature should be used for roasting and later for making crispy skin?

[@presidentoxford]

Great.

[@markus-pg6me]

Schwarte gut,alles gut!

[@ralphh4131]

damnnnnnn! cant wait to try this!

[@deandredunbar9618]

I get these roast from Walmart all the time

[@gracebock2900]

Is there a substitute for juniper berries?

[@homerfantastic]

Crispy Pata!

[@JackieJea]

You only mentioned the duration you left it in the oven, what temperature did you set the oven?

[@katec4096]

Not sure where to buy the knuckle. Can you use pig’s feet (trotters) ?

[@foulmouth7191]

I want to ask, why you must poke the pork with bbq stick? To maintain its position or something else? How if im not doing that? Because my oven isnt big enough 😞

[@jeanchristophevigneron1348]

How long do you have to let it rest when cooked ? thanks

[@paulineleung4135]

Wow yummy😋🤩

[@sauzalita2670]

Porkalicious 😋😍

[@feelingeverfine]

Did I miss the oven temperature?

[@user-it4vk3ok5h]

I am looking for it too

[@90maducc]

Do we still get pork in Germany?

[@MrPseudophobic]

How would it change the cook time if I put two in the oven at the same time?

[@whitepod]

yummy

[@Cbetacooking]

Rất ngon

[@nicopamatian3843]

Nice

[@jypsydog6079]

Hope my Buddy got a bite...

[@aaronstehbens8662]

Best knuckling ever had was juicy and gelatinous not crispy does this lose its juicy gelatinous awesomeness or is it enhanced by the crispy

[@andrewcox9634]

What temperature do you have the oven at?

[@yannissakellarakis1798]

In how many degrees do you cook??

[@artemiabanang9573]

Crispy pata

[@gurugurukuma]

crispy pata

[@leonalto9362]

What a ñame this Music At video

[@hetspook666]

I miss the oven temp, I'm guessing 110°c ?

[@milijanabulj1391]

Yum

[@thisiswaytoocomplicated]

Great video. Being German myself and growing up on a regular basis with this: You maybe don't want to have the skin all crackling, at least not as much as shown here (rest of the video is perfect!) - because taste-wise that can also get overwhelming. That might be fine or even preferred with other cultures but in Germany you normally don't want it that extreme (Germans can be a bit boring ;-) Normally I would try to get pork knuckles (and in my experience and from what I've seen most people do) where the crackling part is at most like 30-40% (the rest just brutal, teeth destroying hard crust. The knife-fight after all is very much part of the experience and of course seeing tourists getting into that kind of fight can be amusing. You really need a good serrated knife or it can get very, very frustrating.). Another traditional way of eating this is without any gravy. The knuckle is grilled in front of a gas grill and so there isn't any sauce. You mostly combine that with dill coleslaw and just some fresh bread (think baguette-style bread).

[@JapanischErfahren]

Hard disagree.

[@bjorn3438]

I'm just cooking the pork tenderloin with mustard sauce, now I feel like knuckle... 😔

[@davidhovey6045]

Knuckle head?😂

[@bjorn3438]

@@davidhovey6045 🤣 That would be a great name for a restaurant specialising in knuckles! Quick - trademark it!

[@mikehardy9794]

Where do you get such beautiful pork knuckles?

[@juxbertrand]

Mais mon dieu. C'est ce que je veux.

[@jonathanpaton2584]

What is the music you're playing on the video?

[@luluwong5370]

Where can i find the recipe? Oven temperature?

[@Macwylee]

Why did she put vinegar on the skin?

[@pdjhh]

Hi there. What would we ask for in the butcher in Australia for this?

[@Astrofrank]

Ham hock or pork knuckle. The parts are shown in the Wikipedia article about Eisbein, too.

[@firmbutton6485]

What temperature for 2h10m?

[@dingoduh]

Even ☪️ & ✡ love this recipe.

[@lauraandersalo8558]

😋😋😋

[@gerritroe5]

Just deep fry them at the end. Easier.

[@franzitaduz]

This is the only way, after watching the others….

[@johnc1666]

I tried but mine didn't crackle, I must have fucked up.

[@19Ronon]

This is fake. This noob just put knee to french fry. I cant stop laught people who comment this fake :D Umm good dish, nice flavour :D :D

[@NoopNoop_2D]

Why vinegar?

[@teknikgroup7597]

crackles up the pork skin.

[@fs8193]

👌👍😋

[@davidhovey6045]

🤤🤤🤤😋🙏

[@brucemacdonald1847]

MMMMMMMmmmmmmmmmmmm

[@palestine1573]

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[@MikeM.1971.GenX.]

Well, someone has really fat fingers

[@glenbo02]

That's a ton of fat.