The famous Oktoberfest schweinshaxe, a whole roasted pork knuckle - so incredibly satisfying after a long day of stein hoisting and dancing!
Schweinshaxe (Roasted Pork Knuckle)
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
 

The famous Oktoberfest schweinshaxe, a whole roasted pork knuckle - so incredibly satisfying after a long day of stein hoisting and dancing!

Course: Main Dishes
Cuisine: German
Servings: 2 knuckles
Calories: 194 kcal
Recipe: Mountain Cravings
Ingredients
  • 1 onion halved & thickly sliced
  • 2 pork knuckles
  • 1 clove garlic halved
  • 12 oz. dark lager
  • 1 T. salt
Instructions
The Day Before
  1. Open the pork packaging and let the skin dry in the fridge overnight. This helps it get nice & crisp!

Roasting Schweinshaxe
  1. Preheat oven to 350°.
  2. Arrange onion slices to cover the bottom of a small roasting pan, just large enough for your pork knuckles.

  3. Rub the hocks with the cut side of the garlic, then moisten with beer. Rub salt into the skin of each hock.

  4. 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.

  5. 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.

  6. After three hours, turn the oven up to 450° for 10-15 minutes until the skin is crackling and cuts easily.