Crispy Pork Knuckle In Dark Beer / Schweinshaxe – a delicious recipe with pork knuckle, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
BEST USE LARGE AND WHOLE PORK KNUCKLE OF 1.5 KG ,
2
Making do with what I had only cut up of pork knuckle ,,,(MOST IMPORTANTLY ) Fridge the pock knuckle with its skin expose overnite ,,or Pat dry the pork knuckle then season with salt and black pepper then pour some beer on the base of the baking tray
3
Bake it at 180C /350 F with for 3 to 4 hour depending on the size and thickness of the pork ,you can cover the top loosely with aluminum foil if the top skin brown too quickly
4
Baste it every 45 minutes with dark beer over the pork knuckle and mostly on the baking dish to keep the pork knuckle moist ,about 1/4cup everytime
5
Lastly Baste with the dark beer on the skin and broil for another few minutes then off heat and let it rest and serve
6
CRISPY PORK KNUCKLE IN DARK BEER
605
kcal
Calories
35
g
Fat
68
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 kg whole pork knuckle, 1/2 tbsp salt, 1/4 tbsp black pepper, 500 ml can of dark beer.
Yes, Crispy Pork Knuckle In Dark Beer / Schweinshaxe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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