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Pork Belly Schweinshaxe Style

All the glory of a Bavarian Schweinshaxe — crispy, golden, crackle-skinned pork belly with fall-apart tender meat beneath.
Print Recipe
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Course: Main Course
Cuisine: German
Servings: 4 servings
Calories: 680kcal

Ingredients

  • 1.2 kg pork belly skin on and scored deeply
  • 2 tsp coarse salt
  • 2 tsp caraway seeds crushed
  • 1 tsp smoked paprika
  • 4 cloves garlic minced
  • 1 tsp black pepper
  • 200 ml dark German beer (or beef stock)
  • 2 tbsp lard
  • 1 onion quartered

Instructions

  • Score pork skin deeply in 1cm crosshatch pattern. Rub all over with salt, caraway, paprika, garlic, and pepper.
  • Place skin side up on onions in a roasting pan. Rest 1 hour at room temperature.
  • Preheat oven 160°C. Pour beer around (not over) pork. Roast 2.5 hours.
  • Increase heat to 230°C. Brush skin with lard. Roast 20–30 min until skin is blistered and crackling.
  • Rest 15 min before carving.

Nutrition

Serving: 1serving | Calories: 680kcal | Protein: 38g | Fat: 57g
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