Step by Step Instructions

Step 1

Defrost the pork knuckle without the packing bag.

Step 2

Put the Haxe (hock) on the roasting pan, moisten with a just a bit of beer and salt and pepper it.

Step 3

Preheat oven to 350 degrees.

Step 4

Roast in an oven at 165 degrees for about 4 hours. Pour some beer in there after an hour so the bottom to keep it moist.

Step 5

After the skin has started to crisp, baste with beer about every 45 minutes or so. When it hits about 200 degrees internal temperature turn the oven up to 450 degrees or the broiler, pour over the Haxe a little beer and crisp the skin for about 10 -15 minutes.

Step 6

Typical side dishes with the Schweinshaxe are sauerkraut or braised red cabbage (Rotkohl) and Kartoffel Knödel or roasted potatoes.