Looking for a warm and comforting dish to make this winter season? Look no further than this delicious German Pork Knuckle (Schweinshaxe) recipe!
A few Christmases ago, my sister and I had the wonderful chance to meet up in Munich, Germany, to explore the lively city and, of course, visit the famous Christmas markets. Munich is home to some of the most charming markets in Europe, sparkling with lights, decorated beautifully, and bustling with festive games, delicious food, and warm drinks. During our visit, we enjoyed cups of mulled wine infused with cinnamon, star anise, and citrus, along with plates of cheesy spätzle, soft pretzels, and hearty German pork knuckles. It was our first time in Germany and our first taste of these delicious local specialties!
After wandering through the Christmas markets for a few hours, we found a cozy pub right beside our hotel. Inside, we saw friendly locals enjoying schnitzel, pretzels, and pork knuckles. When a big tray of crispy pork knuckles passed by us, we couldn’t resist—and knew exactly what to order! I’ll always remember that incredible flavor. The slow-cooked pork, so tender it fell apart, practically melted in my mouth. The lovely aroma of juniper berries, bay leaves, and peppercorns added warmth and comfort, just what we needed during the chilly German winter.
Ever since, I’ve been dying to recreate a German pork knuckle back home. I stumbled across this recipe and immediately ordered a pork knuckle from my local butcher. I rang up a few friends, told them to bring a few bottles of Riesling and beer, and had a little German-themed dinner party! I paired the pork knuckle with a pot of mashed potatoes, sauerkraut, and an array of spicy mustards. Everything turned out amazing, and people even came back for seconds! Try making this German pork knuckle recipe the next time you’re looking for a fun and comforting dish to serve to your friends.
What is German pork knuckle?
German pork knuckle, known as Schweinshaxe in Bavaria and southern Germany or Eisbein in northern Germany, has a rich history deeply rooted in practical needs and traditional German cuisine. Like many classic European dishes, German pork knuckle started as “peasant food.” The knuckle is one of the toughest and most affordable cuts of meat, located just above the ankle, sometimes referred to as the ham hock.
In the south, especially Bavaria, the knuckle is usually roasted, often after an initial simmer or boil. This method highlights the crispy skin. It’s commonly enjoyed in beer halls and festivals like Oktoberfest, reflecting the hearty, communal dining culture of the region. In northern Germany, the knuckle (Eisbein, literally “ice bone” or “ice leg”) is often cured in brine before being boiled or simmered. This process gives it a pinkish hue and a richer, tangier flavor. Both versions are typically served with boiled potatoes, sauerkraut, mustard, and, of course, a glass of German beer.
How do I store leftovers?
Once fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat them, I recommend warming them gently in an oven set to 325-350°F until heated through, then blasting them at 400-425°F or under the broiler for 5-10 minutes to re-crisp the skin. Avoid the microwave, as it will make the skin rubbery and dry out the meat.
Serving suggestions
To truly elevate this German pork knuckle recipe, choose side dishes that complement its rich flavors and keep with the German theme. I recommend making a batch of this Pickled Cabbage, a bowl of German Potato Salad, and some Steamed Brussels Sprouts. Since this is a pretty heavy recipe, I love to serve a side salad as well. I suggest keeping it simple by making this Green Salad or this Tossed Salad. Don’t forget about dessert! Try making this tasty Paleo Apple Gluten-Free Coffee Cake or this Almond Flour Chocolate Cake.
Ingredients
- 2 fresh pork knuckles uncured/unsmoked
- 2 teaspoons salt divided
- 1 large onion peeled and quartered
- 2 garlic cloves peeled and halved
- 1 teaspoon whole black peppercorns
- 4 bay leaves
- 3 juniper berries lightly crushed
- 2 teaspoons caraway seeds
- 1 teaspoon cumin seeds
Instructions
- In a large pot, add enough water to cover the pork knuckles. Stir in 1 teaspoon salt, onion, garlic, black peppercorns, bay leaves, and juniper berries. Bring the water to a near boil and then lower the heat so the water remains hot (do not let it fully boil). Submerge the pork knuckles and cook gently for 90 minutes.
- Remove the pork knuckles from the pot. Using a sharp knife, score the skin in a diamond pattern. Preheat your oven to 390°F.
- Rub the knuckles with the remaining salt and sprinkle the caraway seeds and cumin seeds evenly over the meat.
- Place the pork knuckles on a rack in a roasting pan. Roast in the middle of the preheated oven for about 90 minutes, turning them halfway through the cooking time. Then switch to the broiler setting and broil for 5-10 minutes until the skin becomes crispy and golden.
- Remove from the oven and let the knuckles rest for 10 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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