German Schweinshaxe – Roasted Pork Knuckle A Bavarian beer hall classic: slow-roasted pork knuckle with crispy skin and juicy meat, served with sauerkraut and mustard. Ingredients (Serves 2): * 2 pork knuckles (ham hocks), bone-in, skin-on * 4 cloves garlic, crushed * 1 tbsp caraway seeds * 1 onion, quartered * 500ml dark beer * Salt and pepper * Optional sides: sauerkraut, potato dumplings, mustard Instructions: 1. Score the skin, season with salt, pepper, garlic, and caraway. 2. Place in roasting pan with onion and beer. Roast at 160°C (320°F) for 2 hours. 3. Increase to 220°C (430°F) for 20–30 mins to crisp skin. 4. Serve hot with sides and beer gravy made from the pan drippings. German Tip: For ultra-crispy skin, blast with heat at the end and let rest uncovered.