Schweinshaxe (Roasted Pork Knuckle)
The famous Oktoberfest schweinshaxe, a whole roasted pork knuckle - so incredibly satisfying after a long day of stein hoisting and dancing!
Servings: 2 knuckles
Calories: 194kcal
Ingredients
- 1 onion halved & thickly sliced
- 2 pork knuckles
- 1 clove garlic halved
- 12 oz. dark lager
- 1 T. salt
Instructions
The Day Before
- Open the pork packaging and let the skin dry in the fridge overnight. This helps it get nice & crisp!
Roasting Schweinshaxe
- Preheat oven to 350°.
- Arrange onion slices to cover the bottom of a small roasting pan, just large enough for your pork knuckles.
- Rub the hocks with the cut side of the garlic, then moisten with beer. Rub salt into the skin of each hock.
- Add the garlic halves on top of the onions, then place the hocks upright on top of the onions. Pour remaining beer into the bottom of the pan.
- Roast at 350° for three hours. Baste the hocks with beer every 45 minutes. Check that the bottom of the pan doesn't dry out and add more beer as needed.
- After three hours, turn the oven up to 450° for 10-15 minutes until the skin is crackling and cuts easily.