The Recipe · No.792 · Schweinshaxe

Schweinshaxe, and Where to Source It

Score the skin and salt it hard a day ahead so it dries out overnight. That dry rind is what lets the fat render and blister into crackling under a final blast of high heat, over meat that has already gone tender low and slow.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min (plus overnight)
Cook3 hr
Makes2 servings
CuisineGerman
Cook it with
Air fryerSheet pan
Can you make Schweinshaxe in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Pork knuckle
A rear knuckle with the thick skin and fat cap intact. A heritage-breed knuckle has real flavor.
1 large
Source it →
Lager beer
To baste the skin and form the pan gravy. Buy this fresh and local.
1 bottle
Local / market
Onion
Roughly chopped to line the roasting pan. Fresh, bought local.
1 large
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Caraway seed
Crushed and rubbed into the meat for the Bavarian flavor.
1 tbsp
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Coarse salt
Rubbed deep into the scored rind to dry it out.
2 tbsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Score and saltCut a diamond pattern in the skin, rub in salt, and chill uncovered overnight.
  2. Roast lowSet the knuckle over onions, pour in half the beer, and roast at 320F about 2.5 hours.
  3. BasteSpoon the pan juices and the rest of the beer over the skin every half hour.
  4. Blister the skinTurn the oven to 450F for the last 20 min until the rind blisters into crackling.
Part Three
The Toolkit

Roasting pan · Utility knife · Basting spoon

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