German Schweinshaxe with Crispy Skin and Sauerkraut
Enjoy a traditional German Schweinshaxe with perfectly crispy skin, served with tangy sauerkraut. Total preparation and cooking time is 2 hours.
This German Schweinshaxe features crispy skin and savory flavors that are deeply satisfying. Paired with tangy sauerkraut, it’s a hearty dish.
Why This Recipe Works
Crispy Skin: Roasting at a high temperature at the end achieves a perfectly crispy skin.
Flavorful Seasoning: The combination of spices enhances the rich flavor of the pork knuckle.
Tender Meat: Slow roasting ensures the meat remains tender and juicy while absorbing the broth's flavors.
Chef's Pro Tip: For extra crispy skin, ensure the pork skin is dry before roasting.
Prep Time
30 min
Cook Time
90 min
Total Time
120 min
Servings
Ingredients
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Directions
- 1
Preheat your oven to 350°F (175°C) and prepare a roasting pan.
- 2
Rub the pork knuckles with sea salt, black pepper, caraway seeds, garlic powder, and paprika.
- 3
In a large skillet, heat vegetable oil and sear the knuckles until browned on all sides.
- 4
Transfer the knuckles to the roasting pan, and place chopped onions and sauerkraut around them.
- 5
Pour chicken broth into the pan, cover with foil, and roast for 90 minutes.
- 6
After 90 minutes, remove the foil and increase the oven temperature to 425°F (220°C) to crisp the skin.
- 7
Roast for an additional 15-20 minutes until the skin is crispy and golden.
- 8
Serve hot with sauerkraut on the side, garnished as desired.
Nutrition Facts
Per serving
fat
50g
carbs
25g
fiber
3g
sodium
1200mg
protein
65g
calories
850
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