What is the English name for "pork knuckle" and how to make Schweinshaxe (pork knuckle)

Schweinshaxe (literally "swine's hock") is a traditional German roasted ham hock - the end of the pig's leg, just above the ankle and below the meaty ham portion. In English the cut is commonly called pork knuckle, pork hock, ham hock or pork shank. In different regions and languages it receives many names: Schweinshaxe or Schweinshaxn (Bavaria), Eisbein (northern Germany), Stelze (Austria), codillo (Spanish), jarret (French), stinco di maiale (Italian) and more. Anatomically it is the joint between the pig’s leg and foot and is a tough cut well suited to slow cooking.

Why pork knuckle (ham hock) is special

Pork knuckle is a tough cut of meat with a lot of connective tissue and fat, which makes it ideal for slow-cooking, allowing the connective tissue to break down and for the meat to become fall-apart tender. Schweinshaxe has its roots in peasant cooking where frugal German farmers would use every part of the pig: the knuckles, rich in flavor and surrounded by a thick layer of skin, became a favorite dish.

Typical flavour profile and serving

The hallmark of a good Schweinshaxe is wonderfully crispy browned skin (crackling), bold meaty flavours and succulent, fall-off-the-bone meat. The most popular side dishes are potatoes and cabbage variations: Sauerkraut, Rotkohl (braised red cabbage), Semmelknödel (bread dumplings), Kartoffelknödel (potato dumplings) or simple mashed potatoes or celeriac mash. The roasted knuckle is often served with a rich beer gravy and condiments such as mustard, horseradish or dill pickles; of course a pint of beer is traditional.

Overview of traditional methods

There are multiple approaches to making Schweinshaxe and both the ingredients and the method differ by region. Some cooks season the pork and roast it straight away, others boil or brine the knuckles first and then roast to crisp the skin, and some combine methods - simmering first to tenderize and then finishing in a hot oven to create crackling. Brining or simmering in water and beer with vegetables and spices infuses the meat and helps break down elastin and collagen, producing tender results.

Key ingredients and why they matter

Pork knuckles (rear/hind hocks): larger and meatier than front knuckles; one large knuckle typically serves two people.
Beer: a Bavarian touch - a light pale beer (Pilsner) or dark Bavarian beer can be added to the cooking liquid or used to flavor the gravy.
Vegetables: onions, carrots, celery, leek and garlic - these flavour the stock.
Seasonings: peppercorns, bay leaves, juniper berries, whole cloves, caraway seeds and salt - regional touches vary.
Thickener: cornstarch or cornflour to thicken the beer gravy; arrowroot or xanthan may be alternatives.

Practical step-by-step (combined methods for tender meat and crisp crackling)

Prepare the knuckle: Rinse the pork knuckles with water, pat dry and look over them to remove any hairs/bristles. One hind hock of pork weighs around 1.5-2 kg for big cuts, though many recipes use 1-1.3 kg per knuckle.
Score and prick skin: Take a sharp knife and score the skin all around into strips or a diamond pattern about ½ inch (1.2 cm) apart. Poke lots of small holes all over the skin using a small sharp knife or a pin (about 100 holes or so) - take care not to pierce the flesh.
Optional brine/marinade: Make a brine (for example 3.5-3.75 liters water with ½ cup salt and 2 tbsp sugar) and add peppercorns, allspice, bay leaves and garlic. Place the knuckle in the brine, flesh side down, and refrigerate for three to four days, checking daily to ensure it stays submerged. Marinating in advance guarantees richer taste.
Or simmer first: Put knuckles into a pot with vegetables, spices, beer and enough water to nearly cover. Bring to a boil, reduce to a simmer and cook for about 75-90 minutes, skimming foam. This parboil softens the fat layer and begins tenderizing the meat.
Cool and prepare for roasting: Carefully remove the knuckles and let cool a few minutes so skin dries slightly (this helps it crisp). Score the soft rind if needed and sprinkle salt. Optionally stud exposed flesh with garlic slivers.
Set up roasting: Place knuckles on a rack over a roasting pan with a cup or more of hot water or beer in the drip pan to catch juices and keep drippings from burning. For best results, set the knuckle upright with the "foot" end pointing up.
Slow roast: Roast in a preheated oven at 180°C / 350°F for about 1-2½ hours depending on size (many recipes: 90 minutes simmer + 60-90 minutes roast; another method: roast 2 hours 10 minutes). The internal temperature should reach about 80-85°C (175-185°F) so connective tissues break down and meat is tender.
Make crispy crust: Turn up the heat to a high temperature - 220-260°C (430-500°F) or use the broil/grill setting - and roast until the skin is deep golden and bubbly, forming crispy blisters. Brush with vinegar during the high-heat stage to aid crisping. Keep a close watch to avoid burning; broil for the last 10-20 minutes if needed.
Rest and serve: Rest the knuckles for 10-15 minutes. Serve whole with beer gravy and traditional sides like sauerkraut, Rotkohl, Semmelknödel or mashed potato.

Tips for perfect crackling

Leave raw pork knuckle uncovered in the fridge overnight to dry out the skin.
Prick the skin all over to encourage blistering while avoiding piercing flesh.
Use skewers to stretch and hold the skin taut so it doesn't shrink and crease as it roasts - a game-changing tip for even crackling.
Parboiling first softens fat layer so crackling is crisp but not rock-hard.
Brush flesh with a tablespoon of vinegar (on the flesh, not the skin) before roasting to reduce strong pork odour and aid flavor; brush skin with vinegar during finishing heat for extra blistering.

How to make beer gravy from cooking liquid

Strain the cooking liquid and reserve about 1.5-3 cups.
Place reserved cooked vegetables and 2-3 cups of the strained liquid in a blender or use an immersion blender and puree until smooth. For more beer flavour, replace some liquid with beer.
Pour the puree into a saucepan, add tomato paste or a splash of red wine if desired, and add any pan drippings from the roast.
Bring to a boil, reduce to a simmer for 10-15 minutes to concentrate, then thicken with a cornstarch slurry (cornstarch mixed with water) until desired consistency. Season with salt and pepper to taste.

Storage and leftovers

Cover cooled meat with foil and refrigerate for up to three days. The crackling will lose crispness but can be re-crisped under the broiler. Shred leftover meat and freeze for up to three months; keep the stock for soups and sauces.

Recept na uzený vepřový ořech

Variations and regional notes

In Bavaria Schweinshaxe is often roasted whole and served at beer halls and Oktoberfest. In northern Germany the similar preparation called Eisbein is frequently cured and boiled. Austrian Stelze, Czech roasted knuckle, and Hungarian csülök in beer are regional variations with slight differences in seasoning and finishing. Some cooks use dark Bavarian beer for a richer, malty gravy; others prefer pale lager for a lighter flavour.

Common questions

How to know when done? The meat is done when the skin is crispy and the thickest part of the meat reaches about 80-85°C (175-185°F); connective tissue will have broken down and meat will pull apart easily.
Which knuckle to use? Use the rear (hind) knuckle for Schweinshaxe as it is larger and meatier; front knuckles are smaller and often used smoked in soups and stews.
What beer to use? A light pale German Pilsner or a dark Bavarian beer (Bock/dunkel) works; avoid stouts like Guinness unless you want a very different flavour profile.

Quick reference table: basic ingredients and quantities (approx. per 1-2 knuckles)

Ingredient	Approx. amount
Pork knuckle (rear)	1-2 pieces (~1.2 kg each for large)
Water / beer for simmering	Enough to nearly cover knuckles (1.5-3 L)
Onion, carrot, celery, leek	2-3 onions, 2 carrots, 2-3 celery sticks (adjust)
Peppercorns, bay leaves, juniper, allspice	handful / to taste
Salt	to taste / brine: ½ cup per ~3.75 L water
Cornstarch (gravy)	1-2 tbsp to thicken

Crispy Pork Knuckle | German Style Recipe

Final notes

Pork knuckle (Schweinshaxe) is a hearty, social dish meant for sharing - a centerpiece for festivals, family meals or any relaxed weekend feast. Whether you brine, simmer or parboil then roast, the goal is the same: tender meat, a deep-flavoured gravy and blistered crackling. In English the cut is most commonly called pork knuckle (also ham hock or pork hock/pork shank), and it remains one of the most beloved expressions of rustic German cuisine.

Tradiční léčba bolesti v krku pomocí sádla a muškátového oříšku

Gurmánský vepřový steak

tags: #pork #knuckle #english #name