Crispy Pork Knuckle in Beer Sauce

5 from 2 votes
Prep Time 35 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Course Dinner
Cuisine European
Servings 3 people


Beer sauce:

  • 2 small Onions
  • 5 Garlic cloves
  • 2 Bay leaves
  • 10 Juniper berries
  • 1 Cloves
  • 0,5 tsp Caraway seed
  • 1 tsp Black peppercorns
  • Salt
  • Oil for brushing
  • Light beer to pour on
  • 1 middle Onion
  • 80 g Carrot
  • 80 g Celery
  • 80 g Parsley root
  • 1,5 tbsp Sunflower oil
  • 1 tbsp Tomato paste
  • 300 ml Cooking stock v.d. Knuckle
  • 300 ml Beer light
  • Pepper and salt carefully
  • Food starch


Preparation of the knuckle:

  • Wash the knuckles in cold water, put them in a larger saucepan and pour enough water to cover them. Salt water well (try). Peel the onions and garlic. Chop the onions into large pieces, just flatten the garlic with a knife. Put both together with the spices on the knuckles and bring everything to a boil. Then turn the temperature down so that it only simmer gently and let the knuckles simmer for 2 - 2.5 hours. (As a test: If a sharp knife can be easily pierced and pulled out after 2 hours, you can take it out of the brew, otherwise it can increase the time).


  • Peel the onion, roughly dice. Peel the carrot, celery and parsley root and also dice. First fry the onions vigorously in a saucepan (should get a few dark spots), add the root vegetables and roast them vigorously and let them get color. Stir in the tomato paste, let it sit gently on the pot and then immediately deglaze the knuckles with 200 ml of cooking stock and 200 ml of beer. Reduce the heat halfway and bring everything to a simmer with the saucepan open to half the amount of liquid. This can take 10-15 minutes. Then pour everything through a sieve, collect the reduced stock in the pot and put it back on the heat. Turn this up again a little, pour in the remaining 100 ml of cooking stock and beer and let everything simmer again for about 5 minutes. Then thicken slightly with a little cornstarch, try and only now maybe add a little pepper and salt. The reason for this is because the cooking stock on the knuckles already contains salt and pepper. It is therefore advisable to season the sauce only at the end.

Completion of Haxen:

  • After 2 hours, test the knuckles to see whether they are cooked through, otherwise - as I said - extend the time a little. In the oven, slide the grid on the 2nd rail from the bottom and the tray underneath and switch on the grill function. Then lift the cooked knuckles out of the stock, let them drain well, cut into the layer of fat a little diamond-shaped, brush lightly with oil and place them on the wire rack. The grilling time can take between 30 and 40 minutes. Something depends on the grill you have. In between, douse the knuckles with a little beer every now and then. If the skin has blistered and it cracks and crackles when grilling, then the knuckles are done.
  • As a side dish, Bavarian cabbage, dumplings ..... and "oa Maß bitt'schön" .....


  • Do not dispose of the drained knuckle on the tray, but rather pour a little cooking stock over it, remove it from the tray and stir it into the sauce. Do not dispose of the cooking stock on the knuckles either, but freeze it in portions. It is a wonderful base for many stews (ideal for all legumes) or for the jelly of a brawn.
  • The knuckle used here was originally a very, very large one (there weren't any others) and the butcher shared it for me. So you can - if you get - buy 2 smaller ones. They don't have to be cured, as is the case here. Uncured knuckles are not rosé after cooking, but light gray and also a little more neutral in taste.
  • The entire cooking time of the knuckles is given without any extensions. The cooking time for the sauce is included in the cooking time for the knuckles. The amount for preparing the Bavarian cabbage and the dumplings is not taken into account and would have to be taken into account - if desired - but would also be within the cooking time of the knuckles.
  • The link for Bavarian herb here: Bavarian herb
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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