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Schweinshaxe is a large pork knuckle roasted till crispy on
the outside and fork tender on the inside. This style is
popular in Bavaria.
- 3 onions, sliced
- 4 pork knuckles
- 2 garlic cloves, halved
- 2 Tbsp salt
- 12 oz beer (any beer will do)
- Preheat your oven to 350F.
- Place the sliced onions in the bottom of a 8×8 baking dish.
- Rub the skin of each pork knuckle 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 knuckle. Nestle the knuckles, meaty side down, in the onions.
- Pour the beer around the knuckles.
- Roast the knuckles in the preheated oven for 3 hours, until the skin is crisp and the meat is fall-apart tender. (Check them every 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.)
- Each knuckle 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.
- Serve with boiled potatoes, or potato dumplings, and braised red cabbage or sauerkraut. (And don’t forget the onions from the baking dish!)