Crispy German pork knuckle with beer gravy (Schweinshaxe) from RecipeTin Eats by Nagi Maehashi

  • carrot
  • cornflour
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Refrigerate spice rubbed pork overnight. Can substitute porter or stout for dark German beer.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: German potato salad; German cucumber salad (Gurkensalat); Our best no mayo coleslaw

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate spice rubbed pork overnight. Can substitute porter or stout for dark German beer.

  • KarinaFrancis on October 01, 2023

    Omg! This was AMAZING! I diligently followed the recipe other than using cider instead of beer. The cracking crackled up really well, close to the bone it was shatteringly crisp rather than puffy. The meat was tender and delicious. Will definitely make again….maybe in winter, not on a 35C degree day. Update: I was finally able to source a rear hock and it makes a big difference

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.