Bavarian Pork Knuckle (Schweinshaxe)

Name: Bavarian Pork Knuckle (Schweinshaxe)
Ingredients: 1 Front leg of pork; to taste Garlic; to taste Salt; to taste Pepper; a mixture of Caraway seeds; for basting Dark beer; for basting Black beer

7 ingredients · 6 steps · from DW Food

Ingredients

1 Front leg of pork
to taste Garlic
to taste Salt
to taste Pepper
a mixture of Caraway seeds
for basting Dark beer
for basting Black beer

Watch the original video

Steps

Season the front leg of the pork with garlic, salt, pepper and a mixture of caraway seeds.
Allow the meat to rest for one hour.
Place the seasoned meat in the oven at 160 degrees Celsius for 30 minutes.
Baste the meat with dark beer and put it back in the oven.
After two hours, baste the pork knuckle two more times with black beer.
Grill the pork knuckle at a high temperature until a perfect, slightly caramelized crust is formed.

Recipe extracted by Foodle from “5 classic German foods you should give a try” by DW Food. Quantities follow the video and may be approximate — watch the original for technique.