Скачать или смотреть Beer-Braised Pork Knuckle (Schweinshaxe) 🍺 | Crispy & Juicy German Food

Forget boring roasts — this Beer-Braised Pork Knuckle (Schweinshaxe) is crispy on the outside, juicy inside, and full of Bavarian Oktoberfest flavor. 🍺🇩🇪
A true German classic that pairs perfectly with sauerkraut, mustard, and (of course) a cold beer. Prost! 🥨🍻
🔥 Slow-simmered in dark beer, glazed with honey & mustard, then roasted until the skin turns golden, crunchy, and irresistible.
Whether you call it Schweinshaxe, pork knuckle, or ham hock — this dish is a showstopper for any feast.
👨‍🍳 Bring Oktoberfest vibes straight to your kitchen with this authentic German recipe.
Perfect for fall dinners, Sunday roasts, or festive parties!
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🥨 Ingredients:
1 pork knuckle (ham hock)
1 apple
1 onion
3.5 oz/100 g carrot
2 cups/500 ml dark beer
4–5 whole cloves
1 star anise
1 bay leaf
1 tbsp sweet mustard
1 tbsp honey
1 tbsp soy sauce
6 whole black peppercorns
salt

👨‍🍳 Method:
Insert cloves into the onion and place in a pot.
Roughly chop the carrot and add to the pot.
Add black peppercorns, bay leaf, star anise, and salt.
Core the apple and add it whole.
Place the pork knuckle into the pot.
Pour in the dark beer.
Add water until the knuckle is fully covered.
Simmer on low heat for 2–2.5 hours until tender.

Take 2 tbsp broth from the pot for the glaze.
Add mustard, honey, and soy sauce.
Simmer, stirring, until thickened.

Place the knuckle on a baking tray.
Brush generously with glaze.
Roast at 180 °C / 350 °F for ~50 minutes.
Re-glaze every 15–20 minutes.
Continue roasting until golden.
Serve hot with sauerkraut and mustard.

🥂 Drink Pairings:
Dark German Beer
Bold Red Wine
Malted Non-Alcoholic Beer
Spiced Apple Cider

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