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Bavarian Pork Knuckle “Schweinshaxe”

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 1 – 2 to 3 lb pork knuckle
  • 3 medium onions, sliced
  • 3 cloves of garlic, sliced
  • 2 Tbsp. caraway seeds
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. fresh oregano, minced
  • 1 Tbsp. salt
  • 2 Tbsp. minced garlic
  • 12 bottles of dark German beer (non-German beer is also fine)
  • Crisco (or lard) – enough to fry the pork knucklel
  • 1 Tbsp. rosemary leaves


  1. If the pork knuckle is purchased in the frozen state, allow it to thaw out overnight in the refrigerator.
  2. Slice up the onions and layer them on the bottom of a heavy roasting pan.
  3. Once thawed, press onto the sides of the pork: salt, minced garlic, caraway seed, thyme, and oregano.
  4. Place the herbed pork knuckle on top of the layer of onions in the roasting pan.
  5. Pour one bottle of dark beer around the pork, but not directly on top to avoid washing off the herbs.
  6. Heat the oven to 250 F degrees and roast the pork knuckle for 3 full hours.
  7. When there is about a half hour left of roasting the pork, heat and melt about 4 – 5 cups of lard or Crisco.
  8. Add rosemary to the hot oil.
  9. When finished roasting, place the pork knuckle in the hot oil and fry on all sides for a minimum of 5 minutes on each side until the point of having a beautiful golden brown color.
  10. Remove and serve with potatoes of any kind and your favorite gravy.

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