Written by Ralph
Schweinshaxe is a traditional Bavarian dish, with its crackling skin and tender, juicy meat. But because it’s so good, you’ll find it all over Germany. It’s typically served with mashed potatoes, beer gravy, and sauerkraut.
The preparation is quite simple; the secret to great Haxe lies in slow roasting. The first time I made it, I roasted it for only four hours. The meat was cooked but still a bit tough. Because the Haxe contains so much fat, drying it out isn’t an issue, so roast it for at least six hours at 150 °C.
Roasting in the oven works faster and gives you drippings for gravy, but I love the charcoal flavour in meat, so I prefer grilling it instead.
Ingredients:
- 2 Schweinshaxe (usually about 1.2 kg each)
- Salt
- Pepper
- Caraway seeds (optional)
- Garlic salt (optional)
Instructions:
- Score the skin all around, then rub it with salt, pepper, and any other spices you like.
- Pile the charcoal (slow-burning or briquettes) on one side of the grill and place a drip pan on the other side. Light the coals and preheat the BBQ to 150 °C. Place the Haxe over the drip pan over indirect heat. Close the lid and roast for at least six hours, keeping the temperature around 150 °C and adding charcoal as needed.
- If the skin isn’t crisp after six hours, move the Haxe directly over the coals and turn it to crisp the skin all around. I usually put the lid on with all the vents fully open to reach the highest heat without causing fat flare-ups. If flames appear, close the vents until they die down.
- This dish is traditionally served with beer gravy. Since I grilled and roasted the Haxe instead of baking it in the oven, I didn’t have any drippings for gravy. Instead, I reduced beef or pork stock, seasoned it as needed, and thickened it with cornstarch.
Schweinshaxe or Pork Knuckle (Ham Hock) on the Charcoal Grill
A traditional German pork dish, slow-cooked to achieve irresistibly crackling skin and tender, juicy meat.
Ingredients
Method
- Score the skin all around, then rub it with salt, pepper, and any other spices you like.
- Pile the charcoal (slow-burning or briquettes) on one side of the grill and place a drip pan on the other side. Light the coals and preheat the BBQ to 150 °C. Place the Haxe over the drip pan over indirect heat. Close the lid and roast for at least six hours, keeping the temperature around 150 °C and adding charcoal as needed.
- If the skin isn’t crisp after six hours, move the Haxe directly over the coals and turn it to crisp the skin all around. I usually put the lid on with all the vents fully open to reach the highest heat without causing fat flare-ups. If flames appear, close the vents until they die down.
- This dish is traditionally served with beer gravy. Since I grilled and roasted the Haxe instead of baking it in the oven, I didn’t have any drippings for gravy. Instead, I reduced beef or pork stock, seasoned it as needed, and thickened it with cornstarch.