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bavarian knuckle also in the spelling Schweinehaxe, world-famous from Bavaria and a variant of roast pork.
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5 from 13 votes
Bavarian Knuckle of Pork
Pork knuckle classically prepared in the oven. Grilled crispy knuckle of pork with beer sauce. Recipe from professional chef Thomas Sixt.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Courses
Cuisine: Bavarian Recipes, German Recipes
Keyword: Gluten Free Recipes
Servings: 4 Persons
Calories: 2191kcal
Author: Thomas Sixt
Ingredients
  • 1-1,2 kg knuckle of pork
  • 5 pinch pepper black, grounded
  • 1 tsp paprika sweet
  • 1 tsp caraway
  • 1 pc clove of garlic quartered
  • 1 tbs vegetable oil
  • 1/2 tsp salt
  • 1 bunch soup vegetable carrots, yellow turnips, parsley root, celery tuber
  • 6 pc potatoes big (or 4 small)
  • 500 ml blond beer
  • 500 ml water
  • 2 dice roast pork juice
  • 1 tsp majoram
  • 50 g butter cold
Instructions
  • Wash the knuckle of pork the day before under cold, running water, pat dry and place in a roaster. Prepare a marinade with pepper, paprika, caraway seeds, garlic clove and oil and rub into the knuckle of pork. Alternatively, you can put all the ingredients in a freezer bag, knot it and massage the marinade into the knot. This will keep your hands clean and the aromas will go good on the knuckles. Place the marinated knuckle of pork in the fridge overnight.
  • Preheat the oven to 200 °C hot air. I think hot air is the best way to prepare it because you don't have to turn the knuckle. Place the prepared knuckle of pork in the roaster (optionally unpacked from the freezer bag) in the oven.
  • Reduce the temperature to 170°C after approx. 15-20 minutes. After 45 minutes add the vegetables: Peeled and cut into bite-sized pieces carrots, celery, parsley root a halved onion. Additional quartered potatoes. After another 30 minutes, deglaze with gravy and beer and let the knuckle of pork cook for another 45 minutes until crispy. Check the sauce from time to time and add water as needed.
  • Prepare the side dishes for the knuckle of pork, see the links below in the recipe. I like to serve the knuckle of pork with bread dumplings, potato dumplings and sauerkraut.
  • Check the cooking degree of the knuckle of pork with a thin meat fork, I do this as follows: If the meat hardly gives way when pierced and clear meat juice runs out, the knuckle of pork is ready. Before serving, grill the knuckle of pork briefly under the grill until crispy, then serve.
  • Pour the sauce without vegetables into a saucepan and bring to the boil. Mix with marjoram and cold butter. Serve the sauce and side dishes with the knuckle of pork. Enjoy your meal!
Notes

6. Calories Porc Knuckle, the Nutritional Value at a Glance

Attention it concerns the nutritional values without supplements!
Nutrition Facts
Bavarian Knuckle of Pork
Amount Per Serving
Calories 2191 Calories from Fat 1629
% Daily Value*
Fat 181g278%
Saturated Fat 65g406%
Polyunsaturated Fat 19g
Monounsaturated Fat 81g
Cholesterol 438mg146%
Sodium 1794mg78%
Potassium 1967mg56%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 1g1%
Protein 108g216%
* Percent Daily Values are based on a 2000 calorie diet.

7. All Recipes for Roast Pork and Side Dishes

All roast pork recipes on this cookblog:
Roast pork recipe with red wine and plums - overview on all recipes
Roast pork with herbs
Quick roast pork with fillet
Bavarian roast pork with sauerkraut and dumplings
Roast pork in the pot
Side dishes with roast pork and knuckle of pork:

Potato dumplings
Bread dumplings
Sauerkraut
Roast pork beer sauce
Napkin dumplings
Pretzel dumpling original from Bavaria
Salads to go with crispy grilled knuckle of pork:
Bavarian potato salad
Cabbage salad