How to make the perfect Pork Knuckle!

Crispy pork knuckle, also known as Schweinshaxe in German cuisine and restaurants, is a delicious dish that features a crispy and golden-brown skin with tender and flavorful meat underneath. Here's a basic recipe for making your very own best crispy pork knuckle in Melbourne:

Since you might ask yourself what you need for making the perfect German pork knuckle?

Ingredients:

• Pork knuckle - Schweinshaxe - Schweins Stelze

• Salt

• Caraway seeds (optional)

• Garlic cloves (optional)

• Black pepper

How to prepare the perfect crispy pork knuckle?

1. Simply boil it:

   • Put all your ingredients and the raw pork knuckle in a pot and boil until cooked through.

2. Roast it - step 1:

   • Give your pork knuckle some time in the oven on a lower setting, that helps to dry the skin and get that nice crisp. Approximately 30 minutes on 120 degrees shall do that trick for you.

3. Roast it - step 2:

   • Roast it on a higher temperature to get that crackling on your German style pork knuckle. 220 degrees for perhaps 10 mintutes.

4. Show patience:

   • Let it sit for a few minutes that all the juices on the inside can circulate. Then just follow the bone to carve down the meat.

German restaurants, or also Austrian restaurants if they serve that dish, will usually offer Sauerkraut and potato mash aside, with gravy or German style mustard, or perhaps some kren.

And that’s already concluding our simple guide of how to make the perfect pork knuckle.

Good luck trying it for yourself! And if you are in Melbourne don’t be shy to come by and try ours!

crispy pork knuckle at Gasthaus on Queen