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Crispy Roasted Pork Hock (Schweinshaxe): German Pork Knuckles

German pork hocks recipe made easy! Get crispy, tender schweinshaxe with Oma’s tips, step-by-step help, and classic German side suggestions.

Ingredients:

• 1 leek, well cleaned and diced
• 1 celery rib, diced
• 1 carrot, diced
• 1 onion, diced
• 1 teaspoon (6 grams) salt
• 1 teaspoon (3 grams) peppercorns
• 2-4 meaty pork knuckles (see Tips)

Instructions:

1. Put the vegetables, salt, peppercorns, and pork knuckles in a large pot.
2. Add hot water to cover and bring to a boil over high heat. Reduce the heat to a simmer and cook until the meat is just tender, about 2 to 3 hours. Do not overcook.
3. Remove the knuckles with a large slotted spoon. Strain the rest, keeping both the vegetables and cooking liquid.
4. Preheat the oven to 425°F (218°C).
5. Make sure the knuckles are well drained and place them in a standing position in a large roasting pan along with the drained cooked vegetables and a small amount of the cooking liquid—just enough to cover the meat part and not the fat layer. Score the thick layer of skin and fat with a sharp knife.
6. Bake for 30 minutes in the preheated oven, adding more cooking liquid if it evaporates in order to keep the meat tender. The internal temperature should be at least 165°F (74°C).
7. If the fat layer isn’t brown and crispy, turn on the broiler and continue browning. Keep watch that it doesn’t burn. This could take 5 to 10 minutes.
8. Serve the knuckles with potatoes and sauerkraut.

Notes/Hints:

• Keep the extra drained liquid from cooking the pork hocks. Use what's needed for the roasting process. Let the rest cool and refrigerate. Skim off the congealed fat and use the broth for soups or stews.
• One could cook the pork hocks in a slow cooker. Just be careful to only cook until just tender, or they will fall apart.
• You can use hot chicken broth instead of water to cook the hocks.
• If desired add juniper berries, garlic cloves or fresh herbs to the cooking liquid.
• Use a dark ale instead of the cooking liquid for the roasting process.
• If you're having trouble getting German pork knuckle, try going to Asian butchers. As well, asking for pork ham hocks or telling them you want to make crispy pork knuckle may get you the right cut.
• Sometimes the pork hocks have been cut into half pound pieces. Choose your sizes and quantities and adjust the recipe accordingly.

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Updated on January 5, 2026