Schweinshaxe (German Pork Knuckle)

Schweinshaxe, or tender and juicy pork knuckle wrapped in a salty and roasted-crisp skin, is the quintessential Oktoberfest feast, perfect for pairing with a big stein of your favorite beer.

📝 Ingredients

• 3 onions, sliced
• 4 pork hocks (knuckles), look for the meatiest ones you can find
• 2 garlic cloves, halved
• 2 Tbsp salt (we like to use a coarse grain)
• 12 oz beer (any beer will do)

👨‍🍳 Instructions

1. 1Preheat your oven to 350F.
2. 2Place the sliced onions in the bottom of...: Place the sliced onions in the bottom of a 8x8 baking dish.
3. 3Rub the skin of each pork hock with...: Rub the skin of each pork hock with half of a garlic clove. After rubbing, add the garlic to the onions in the baking dish. Rub roughly 1/2 Tbsp of salt into the skin of each pork hock. Nestle the hocks, meaty side down, in the onions.
4. 4Pour the beer around the hocks.
5. 5Roast the hocks in the preheated oven for...: Roast the hocks in the preheated oven for 3 hours, until the skin is crisp and the meat is fall-apart tender. (Check the hocks ever hour to be sure they haven't fallen over and there is still enough moisture in the bottom of the pan. Add hot water if the pan seems to be scorching.)
6. 6Each hock is traditionally served individually, with a...: Each hock is traditionally served individually, with a fork and sharp knife, but most people find it easier to enjoy the crisp skin by just digging in with their hands.
7. 7Serve with boiled potatoes, potato dumplings, or spaetzle,...: Serve with boiled potatoes, potato dumplings, or spaetzle, and braised red cabbage or sauerkraut. (And don't forget the onions from the baking dish!)