Schweinshaxe

🔥 Prep

• Rinse the 2 pork knuckles under cold water and pat them dry with paper towels.
• Score the skin of each pork knuckle in a cross‑hatch pattern, being careful not to cut into the meat.
• In a small bowl combine 2 tbsp of salt and 1 tsp of caraway seeds; rub this mixture evenly over the meat and into the scored skin.
• Peel 1 onion and cut it into quarters; set aside.
• Measure out 200 ml of beer and have it ready for the roasting pan.

🔥 Cook

• 1. Preheat the oven to 180 °C (350 °F).
• 2. Heat a large oven‑safe skillet or roasting pan over medium‑high heat and add a drizzle of oil; sear the pork knuckles for 5 minutes per side until the skin is browned.
• 3. Remove the knuckles and set aside; discard excess fat, leaving about 1 tbsp in the pan.
• 4. Add the quartered onion to the pan and sauté for 2 minutes until fragrant.
• 5. Return the pork knuckles to the pan, skin side up, and pour the 200 ml of beer around them (the liquid should come about halfway up the meat).
• 6. Transfer the pan to the preheated oven and roast at 180 °C for 2 hours, basting with the pan juices every 30 minutes.
• 7. After 2 hours, increase the oven temperature to 220 °C (425 °F) and continue roasting for 20‑25 minutes, or until the skin is crisp and golden‑brown and the internal temperature reaches 75 °C (165 °F).
• 8. Remove the pan from the oven; let the pork knuckles rest for 10 minutes before carving.

🔥 Serve

• Slice the pork knuckles and arrange on a warm platter, spooning some of the roasting juices over the meat.
• Serve with traditional German sides such as sauerkraut, potato dumplings (Knödel), or warm pretzels.
• Offer a dollop of whole‑grain mustard or a horseradish cream sauce on the side.
• Garnish with a sprinkle of fresh parsley for color, if desired.
• Enjoy with an extra glass of the same beer used in the recipe.