German Roast Pork with Crackling Skin

When Guido and I visit family in Germany, we love to have Schweinshaxe which is the German Roast Pork with Crackling skin. The large pork knuckle is roasted till crispy on the outside and fork tender on the inside. So tasty and satisfying!

We have not found this dish where we live in the US, so when the craving hits, and for a special occasion, I would make it at home.

To ensure a crackling skin, prep the pork the day before. Traditionally, you should use Pork Knuckle, but if it’s not available, you can substitute with Bone-in Pork Shoulder or Pork Butt. The day before, rub the skin of the Pork knuckle or shoulder with salt, pepper and garlic powder all over, and refrigerate over night, uncovered, so the skin would dry up.

Ingredients (4 servings)

One 3 lb (1.3 kg) Schweinshaxe or Pork Knuckle
Salt 
Pepper
garlic powder
1 bottle Beer, preferably a darker beer 
1 onion rough chopped and 1 whole head of garlic, cut in half
caraway seed (whole or ground) – optional

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For the gravy:

Chicken broth

Sliced button mushrooms and butter (optional)

1. The day before, generously season the pork meat and skin with salt, pepper and garlic powder, and refrigerate overnight, uncovered.
2. 7 hours before serving, remove the pork from the refrigerator. If there’s any moisture on the skin, use a kitchen paper towel to blot it. With a sharp knife, score the skin. You can cut straight parallel lines all over the skin, or make criss cross lines (forming diamond shape pattern). Alternatively, you could also use a sharp pointed knife and stab the skin all over making tiny holes. Personally I like the latter method (Imagine the icepick à la Fatal Attraction). Let it rest at room temperature for about 1 to 2 hours.
3. Preheat oven at 350F (180C)
4. Lightly grease a baking dish. Place the chopped onion and whole head of garlic cut in half in the baking dish (this prevents the pork to stick to the baking dish when roasting). Place the pork on top of the onion, skin side facing up. Sprinkle with caraway. Pour half the beer in the baking dish and season with salt and pepper as this will later be used for the gravy. Depending on the size of the baking dish, the beer level should barely reach the bottom of the pork meat.
5. Place the baking dish in the lowest shelf of the preheated oven and bake for 4 hours till the meat temperature reaches 200F (93C). Add some beer if necessary after couple hours.
6. Increase the oven temperature to 475F (250C) or set to broil. Broil until the skin turn crispy, around 15 minutes. Depending on your oven, it may take from 10 to 20 minutes. Watch carefully to avoid burning. The skin should become very crispy. If the skin is still tough, it’s not broiled enough.
7. Remove the pork when the skin is crackling. The meat should be very tender. Let it rest while you make the gravy.
8. To make the gravy: Scoop the baking pan dripping into a saucepan, add 1/2 cup of chicken broth, and heat till boiling. Adjust the seasoning. If you like a thicker gravy, mix a teaspoon of cornstarch in 3 tablespoons of warm water. When blended, pour it into the simmering gravy and stir till thickened. Optional: add some sliced mushrooms sautéed in butter.
9. Typically this dish is served with braised red cabbage and mashed or baked potatoes.

Make sure each person has a piece of the crackling skin as it’s the best part of the dish!

Aside from being a show stopper, this German Roast Pork with crackling skin dish is so delicious and satisfying!

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