Schweinshaxe with crackling crust & dark jus

A crackling, blistered crust over meltingly tender meat that falls off the bone by itself after hours in the oven — with it, a deep-dark jus from the roasting residue. A Sunday roast that rewards patience with an audible bite.

Beef & Game Category

25 MIN Prep time

180 MIN Cook time

4 people Servings

Schweinshaxe with crackling crust & dark jus

Preparation

Prepare the rind

Pat the scored rind dry, rub it with coarse salt and caraway and rest the knuckles, uncovered, in the fridge for 1 hour — dry skin crisps better later.

Brown off

Heat the oil in a large roasting pot, brown the knuckles well all over and remove them. Roast the carrots, celeriac and onions in the same fat for 8 minutes, add the tomato paste and roast for another 2 minutes.

Cook slowly

Deglaze with the stock, add the bay and juniper, set the knuckles in rind-side up and braise, covered, in the oven at 160 °C for 2.5 hours, until the meat is tender.

Pop the crust

Take off the lid, set the oven to 250 °C top heat and bake the knuckles, uncovered, for 15 to 20 minutes, until the rind blisters and crackles.

Season the jus & serve

Strain the roasting juices through a sieve, degrease and reduce, uncovered, until glossy. Season with pepper and a little salt. Serve the knuckles with the dark jus — potato dumplings and a cabbage salad go well with it.

Why this wine?

The Gigue cuts through the fatty, crisp meat with energetic dark fruit, while its fresh acidity keeps the jus light and readies the palate for the next bite.

Good to know

Tips & insights

Score the rind in a diamond pattern without cutting into the meat, so the crackling turns evenly crisp.
Cook the knuckles slowly at medium heat first and raise the temperature for the crackling only at the end.
Rub the coarse salt and caraway well into the scored rind, this seasons and dries it.
Brown the mirepoix for the jus vigorously and roast it with tomato paste before the stock goes in.
A quick splash of cold water or beer onto the rind at the end makes it puff up especially strongly.

Frequently Asked Questions

Which wine goes with Schweinshaxe mit Kruste?

A robust red with dark fruit and fresh acidity that cuts through the fat, crisp meat and keeps the dark jus light. We drink our Gigue from LaSuite aux Conseillans with it, a Merlot-driven red with polished tannins that ages mostly in concrete and amphora. Its acidity makes the palate fresh again.

How does the crackling turn really crisp?

Score the rind in a diamond pattern and rub it with coarse salt. Cook the knuckle tender first before you raise the heat sharply at the end. A splash of cold water or beer just before the finish makes the rind puff up strongly and turn especially crunchy.

How long does a pork knuckle need?

Reckon on a good two to two and a half hours. The meat must first turn tender slowly before the crackling puffs up at the end under high heat. Test the meat with a fork, it should come away easily. Then let the knuckle rest briefly before you carve it.

Which side dish is classic?

Traditionally you serve potato or bread dumplings and a hearty cabbage such as sauerkraut or red cabbage. A potato purée also takes up the dark jus well. A fresh coleslaw brings acidity against the fatty meat. Keep the side hearty, it belongs to the rustic character of the dish.

The wine to pair