• Home
  • Grocery List
Your Library

Schweinshaxe - Pork Knuckle

Made it!
Log In to mark as Made
4 Servings
3 h 15 min
Foodys made it 0 time
No ratings yet
Img Preview
oktoberfestknuckleporkpork knuckleMediumHangover FriendlyPrep AheadGood for Leftovers5 Ingredients or lessGermanAustrianWeekendWeeknightMain CourseFor FourFor Two

Schweinshaxe, also known as Eisbein in some regions, is a traditional German dish that consists of a roasted pork knuckle or ham hock. It's a hearty and flavorful dish that is popular in many parts of Germany, particularly in Bavaria.

Special Equipment



pork knuckle
black peppercorn
bay leaves
yellow onion
caraway seed
olive oil
kosher salt


Step 1

Bring water in a big pot to a boil, add 2 tsp salt, quartered onions, peppercorns and bay leaves. Turn down the temperature and submerge the pork knuckles. Let them cook at a low temperature for 90 minutes.

Step 2

After 90 minutes remove from the water and use a sharp knife to incise the skin in a diamond pattern.

Step 3

Preheat oven to 200°C and rub the pork knuckles with plenty of oil and a lot of salt, and sprinkle with caraway seeds. Bake for about 90 minutes in the middle of the oven. Turn after 45 minutes.

Step 4

To crisp up the skin, move the knuckles to the top and crank the heat to 220°C for the last 5-10 minutes. Keep an eye on them because the skin can get burned pretty quickly. It will crackle and get super crispy.

Step 5

Serve immediately, with blaukraut, potatos and beer!