Crispy German Pork Knuckle with Beer Gravy Bliss

Last Updated on February 12, 2026 by Aniela Recipes Team

As I strolled through the bustling streets of Munich last fall, the scent of roasted meats mingled with the crisp air, enticing passersby into warm, inviting beer halls. It was there, amidst laughter and clinking steins, that I encountered the most magnificent dish: Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy. I couldn t shake the thought of the perfectly crackled skin and tender, savory meat that seemed to melt in my mouth.

When I returned home, I knew I had to recreate this culinary delight. Imagine gathering friends and family around your dining table, sharing stories while the aroma of this comforting dish fills your kitchen. This pork knuckle recipe is not only straightforward but also a spectacular centerpiece for any meal, whether a cozy dinner or an impressive gathering. With a squeeze of fresh garlic and the rich depth of dark German beer, this dish transforms the ordinary into the extraordinary, bringing a taste of Germany s heart right into your home. So, roll up your sleeves and let s embark on this flavorful journey together!

Why is Crispy German Pork Knuckle a must-try?

Irresistible crunch: The perfectly crackled skin offers a satisfying crunch that contrasts deliciously with the juicy meat underneath.
Rich beer gravy: The deep flavors of dark German beer mix with savory herbs, creating a luscious gravy that elevates each bite.
Show-stopping dish: This pork knuckle is sure to impress at gatherings, turning any meal into a celebration.
Easy preparation: Despite its grand appearance, this recipe is straightforward and requires minimal hands-on time perfect for busy home cooks!
Comfort food at its finest: This dish beautifully combines hearty and comforting flavors, making it the ideal reflection of home-cooked warmth.
Add a culinary twist: For those seeking more recipe inspiration, check out my best German side dishes to serve alongside this delight!

Crispy German Pork Knuckle Ingredients

Get ready to savor this Crispy German Pork Knuckle (Schweinshaxe) with mouthwatering beer gravy!

For the Pork Knuckle

• 1 x 1.25kg / 2.5lb pork knuckle The star of the show, full of flavor and perfect for roasting.
• 2 tbsp white vinegar This helps tenderize the meat and adds zing to the flavor.
• 3 garlic cloves, cut into 4 6 slivers Infuse the pork with a rich garlic essence.

For the Seasoning Rub

• 2 tsp salt, kosher / cooking salt Essential for enhancing the pork s natural flavors, avoiding table salt for best results.
• 1 tsp black pepper Adds a mild kick to the overall flavor.
• 1 tsp juniper berries Introduces a subtle, aromatic note typical in German cuisine.
• 1 tsp caraway seeds Complements the pork with earthy, anise-like flavors.
• 1 tsp fennel seeds Offers a sweet hint that balances the robust taste of the meat.

For the Beer Gravy

• 2 cups dark German beer Deepens the gravy s flavor and adds a unique richness.
• 2 cups chicken stock / broth, low sodium A great base for the gravy, ensuring it doesn t become overly salty.
• 1 carrot, unpeeled, sliced 2cm / 0.8 thick Adds sweetness and depth to the gravy s flavor profile.
• 1 onion, unpeeled, halved, cut into 1.25cm / 1/2 thick slices Enriches the gravy with its natural sweetness as it roasts.
• 1 head garlic, cut in two halves horizontally Roasts beautifully, adding a rich, sweet flavor to the gravy.
• 5 juniper berries Enhances the gravy s aromatic quality, remaining fragrant throughout cooking.
• 2 bay leaves, preferably fresh otherwise dried Imparts a layer of herbal warmth to the dish.

For Thickening the Gravy

• 2 tsp cornflour/cornstarch A necessary ingredient to achieve that silky, thick consistency in the gravy.
• 1/2 cup water Used to mix with cornflour for a smooth blend.
• 1 tsp white sugar Balances out the salty and savory notes in the gravy.
• 1/4 1/2 tsp salt, kosher / cooking salt Adjust to taste, ensuring the seasoning is just right.

Get ready to create something truly special with these ingredients!

How to Make Crispy German Pork Knuckle

1. Poke lots of small holes all over the pork knuckle s skin using a small sharp knife or pin. Take care not to pierce the fat into the flesh; this will help achieve that wonderful crispiness!

2. Brush 1 tablespoon of the white vinegar on the pork flesh only, avoiding the skin. This step aids in flavor and moisture without compromising the crispy skin.

3. Make incisions in the pork flesh and stuff them with garlic slivers. This infuses your meat with a lovely garlic flavor as it roasts to perfection.

4. Pound the rub ingredients together in a mortar and pestle until coarse, or use a grinder. This helps release the aromatic oils, ensuring each bite bursts with flavor.

5. Rub the skin of the pork with olive oil, then coat the entire surface with the seasoning mix. This not only enhances the flavor but also helps create that crunchy golden skin.

6. Pull the skin tight and skewer it with two metal skewers in an X formation near the base to maintain its shape during cooking.

7. Refrigerate the pork on a plate and leave uncovered overnight. This drying process is essential for achieving that crispy skin!

8. Preheat your oven to 180 °C / 350 °F (160 °C fan). Getting the oven hot before roasting ensures even cooking and crisping.

9. Place all the beer gravy ingredients in a roasting pan. This will create a rich base as the pork cooks and infuses the meat with flavor.

10. Set a rack over the pan and position the pork knuckle on the rack, sitting upright. This allows the fat to render off and the skin to crisp perfectly.

11. Roast for 2 hours and 10 minutes, rotating the tray halfway through, until the internal temperature reaches 85 °C / 185 °F. You want that tender, juicy meat!

12. Remove the knuckle from the oven and transfer it to a plate or tray. Let it rest briefly while you crank up the oven for the final crisping.

13. Increase the oven temperature to 260 °C / 500 °F (240 °C fan) for an extra crunchy skin finish.

14. Brush the skin with half of the remaining vinegar and place it back in the oven for 30 minutes. Rotate halfway through and brush with the remaining vinegar.

15. Rest the pork knuckle for about 15 minutes before serving it with the rich German beer gravy. This resting time allows juices to redistribute for a perfect bite!

16. Strain the roasting pan juices into a saucepan. These flavorful juices are the foundation for your gravy!

17. Bring the liquid to a simmer, then mix cornflour and water together and pour it into the simmering liquid while stirring continuously. This will help thicken your gravy beautifully.

18. Simmer for 2 minutes until the gravy reaches a thin syrup consistency, then adjust sugar and salt to taste for a balanced finish.

Optional: Garnish with fresh herbs for a touch of color and extra flavor.

Exact quantities are listed in the recipe card below.

Helpful Tricks for Crispy German Pork Knuckle

Perfect Poking: Ensure many small holes: Poking the skin with small holes is crucial to rendering the fat and achieving that coveted crunch.

Vinegar Application: Use vinegar on flesh only: Applying vinegar directly on the flesh enhances flavor without softening the skin, preventing sogginess.

Resting Period: Don t skip the resting time: Allowing the pork knuckle to rest post-roasting helps the juices redistribute, making each bite tender and flavorful.

Gravy Consistency: Adjust thickening carefully: When making the beer gravy, add the cornflour mixture slowly to avoid lumps smooth gravy elevates your Crispy German Pork Knuckle experience.

High-Temperature Finish: Crank up the heat: Increasing the oven temperature at the end is key for achieving the golden, crispy skin that makes this dish truly irresistible!

What to Serve with Crispy German Pork Knuckle (Schweinshaxe)?

Creating a memorable meal is easy when you pair this impressive dish with complementary sides and beverages.

• Creamy Mashed Potatoes: Smooth and buttery, these mashed potatoes perfectly soak up the luscious beer gravy, enhancing every bite.

• Braised Red Cabbage: Its sweet and tangy flavor contrasts beautifully with the rich pork while adding vibrant color to your plate.

• German Pretzels: Soft and slightly salty, these iconic snacks bring a playful texture to your meal, great for dipping into the lavish gravy.

• Roasted Carrots: Sweet and caramelized, roasted carrots serve as a lovely contrast to the savory pork and round out your meal with natural sweetness.

• Coleslaw: The crunch and creaminess of coleslaw add a refreshing element that cuts through the richness of the pork, balancing the flavors beautifully.

• German Beer: A cold glass of dark German beer not only pairs well with the dish but also echoes its depths of flavor, making for the perfect sip alongside every slice.

Pair these elements together, and you re sure to create an unforgettable dining experience that transports everyone to a cozy beer hall in Germany!

How to Store and Freeze Crispy German Pork Knuckle

Fridge: Store leftover pork knuckle in an airtight container for up to 3 days. This keeps the meat juicy while preserving the flavorful taste.

Freezer: For longer storage, wrap the pork knuckle tightly in plastic wrap and then aluminum foil, freezing it for up to 3 months. Thaw in the fridge before reheating.

Reheating: When ready to enjoy, reheat in a preheated oven at 180 °C / 350 °F for about 20-25 minutes until heated through, ensuring the skin remains crispy.

Gravy Storage: The beer gravy can be stored separately in the fridge for up to 5 days or frozen in an airtight container for up to 3 months. Reheat gently on the stove.

Make Ahead Options

These Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy are perfect for meal prep enthusiasts! You can prepare the pork knuckle and rub up to 24 hours in advance, ensuring it s seasoned perfectly. Simply follow the initial steps of poking holes, applying vinegar, and marinating the pork with the rub, then refrigerate it uncovered overnight. This way, the skin will dry out, resulting in the crispiest finish. You can also make the beer gravy base ahead of time and refrigerate it for up to 3 days. When ready to serve, just reheat the gravy, roast the knuckle as directed, and enjoy your stress-free, delicious meal with minimal effort!

Crispy German Pork Knuckle Variations

Feel free to explore these delicious variations that can enhance flavor or cater to your dietary needs!

• Dairy-Free: Substitute the chicken stock with vegetable broth to keep the flavors rich while making it suitable for dairy-free diets.
• Gluten-Free: Use gluten-free beer or apple cider in the gravy for a delicious alternative that doesn t compromise taste.
• Spicy Twist: Add a pinch of cayenne pepper or crushed red pepper flakes to the seasoning rub for a delightful kick.
• Herb Infusion: Fresh herbs like rosemary or thyme can be added to the gravy for a fragrant and vibrant flavor experience.
• Smoke Flavor: Incorporate smoked paprika in the rub for a subtle smoky taste that perfectly complements the roast.
• Vegetable Delight: Roast root vegetables like potatoes or parsnips alongside the knuckle for added texture and flavor in your dish.
• Citrus Zest: Mixing in a teaspoon of lemon or orange zest into the gravy adds brightness and enhances its overall taste.
• Beer Variety: Experiment with different types of dark beers, such as stout or porter, to create a unique depth of flavor in your gravy.

Crispy German Pork Knuckle with Beer Gravy Recipe FAQs

What type of pork knuckle should I buy for this recipe?
Absolutely opt for a well-marbled pork knuckle, ideally weighing around 1.25kg or 2.5lb. Look for a shiny, unblemished skin that indicates freshness. The meat should feel firm, and avoid any with dark spots or a sour aroma, which can indicate spoilage.

How long can I store leftover crispy pork knuckle?
You can store leftover crispy German pork knuckle in an airtight container in the fridge for up to 3 days. To keep the meat juicy and tasty, it s important to let it cool to room temperature before sealing and refrigerating.

Can I freeze the pork knuckle after cooking?
Definitely! To freeze your crispy pork knuckle, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you re ready to enjoy it, simply thaw in the fridge overnight before reheating.

What s the best way to reheat leftover pork knuckle?
When reheating, preheat your oven to 180 °C / 350 °F. Place the pork knuckle on a baking tray and cover it loosely with foil to keep the meat moist while allowing the skin to crisp. Heat for about 20-25 minutes or until thoroughly warmed. This method will help maintain the crunchiness of the skin.

How can I adjust this recipe for dietary restrictions?
If you need a gluten-free version, use a gluten-free dark beer and make sure to use gluten-free broth for the gravy. For those with allergies, check your seasoning rub, as juniper berries and certain spices can trigger reactions in some individuals. Always tailor any recipe to fit your dietary needs for the best experience!

How can I make the beer gravy thicker?
To thicken your beer gravy, mix 2 teaspoons of cornflour (cornstarch) with 1/2 cup of water to create a slurry. While simmering the gravy, slowly pour in this mixture, stirring continuously. Keep simmering for about 2 minutes until you reach a thin syrup-like consistency. Adjust with salt and sugar for a perfect balance!