Crispy Skin, Tender Inside: The Perfect Schweinshaxe Recipe
Crispy Outside, Juicy Inside! Authentic German Schweinshaxe Made at Home
Experience Germany’s iconic Schweinshaxe right in your own kitchen! This recipe transforms pork hock into a culinary masterpiece by braising it in dark beer and then roasting it to perfection in the oven. The result is a golden, crackling-crisp skin encasing incredibly tender, juicy meat. It’s surprisingly approachable, similar to making a tender pork belly (su-yuk), making it an impressive main dish for any special occasion.
Ingredients- 1 kg Pork knuckle or pork belly
- 1 Tbsp Coarse salt
- 1 Tbsp Black pepper
- 1 Tbsp Ginger powder
- 1 Tbsp Dried herbs (e.g., rosemary, thyme)
- 3 Bay leaves
- 1 Onion (large, roughly chopped)
- 1 Leek (large, roughly chopped)
- 2 Tbsp Minced garlic
- 1 Bottle Dark beer (approx. 500ml)
Cooking Instructions
Step 1
Begin by preparing 1 kg of pork knuckle or pork belly. Rinse it thoroughly under cold water and pat it completely dry with paper towels. Place the pork in a large bowl and season generously with 1 Tbsp coarse salt, 1 Tbsp black pepper, 1 Tbsp ginger powder, and 1 Tbsp dried herbs. Rub the seasonings into the meat using your hands, ensuring it’s evenly coated. Let it marinate for about 15 minutes for the flavors to meld.
Step 2
Carefully shape the meat so the skin side is on the outside, rolling it into a compact form. Use kitchen twine to securely tie the pork hock, ensuring it holds its shape. This step is crucial for maintaining a beautiful presentation during cooking and achieving that desirable crispy skin.
Step 3
Prepare a pot for braising. Lay down a base of roughly chopped onion (1 large), roughly chopped leek (1 large), minced garlic (2 Tbsp), and bay leaves (3). This aromatic bed will infuse the pork with wonderful flavors as it cooks.
Step 4
Pour 1 bottle (approx. 500ml) of dark beer into the pot. The dark beer not only tenderizes the meat but also adds a rich, malty depth of flavor. If dark beer is unavailable, regular beer or water can be used, but dark beer is highly recommended for authentic taste.
Step 5
Place the tied pork into the pot, ensuring it’s submerged in the liquid. Bring the liquid to a boil over high heat, then reduce to medium-low, cover, and simmer for 1 hour. After 1 hour, carefully turn the pork over and continue to simmer for another hour, totaling 2 hours of braising. This ensures the meat becomes incredibly tender and juicy. If the liquid reduces too much, you can add a little hot water. To check for doneness, insert a skewer; if no pink juices run out, it’s ready.
Step 6
Once braised, carefully remove the pork from the pot. Place it on an oven rack or baking sheet with the skin side facing upwards. Roast in a preheated oven at 190°C (375°F) for approximately 30-40 minutes, or until the skin is golden brown and crispy. Keep a close eye on it, as oven temperatures can vary; you want the skin to be deeply browned and crackling, almost caramelized. If parts of the skin start to burn too quickly, you can loosely tent them with aluminum foil.
Step 7
Remove the Schweinshaxe from the oven and let it rest for a few minutes before serving. Carefully cut away the kitchen twine. Slice the meat thinly against the grain for the best texture and tenderness. Serve immediately and enjoy this magnificent German delicacy!
