Schweinshaxe – Bavarian Slow Cooked Pork Knuckle

Schweinshaxe – Bavarian Slow Cooked Pork Knuckle

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Schweinshaxe – Bavarian Slow Cooked Pork Knuckle is my pork porn coming to life!

When you have a craving and it fills a keto lifestyle I say embrace it!  I was in the mood for some kind of roasted huge piece of pork and I decided to take on the Schweinshaxe!

Can I just say that the beer gravy in this recipe I would have a go at drowning in!  I know I wouldn’t because I would most certainly drink my way out.  It is that good.

The pork is super succulent and tastes amazing and the juniper berries take it to a whole other level.

When purchasing your pork hocks ask for the rear as they are the meatiest part.

I hope you love the recipe and share your results.  This is one of my new favourite recipes and it will be cooked a few times yet until I move onto a new favourite.

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Mad Creations Pork Knuckle


Mad Creations schweinshaxe Slow Braised Pork Knuckle

Schweinshaxe - Braised Slow Cooked Keto Pork Knuckle

All kinds of goodness going on in this meal
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Breakfast Lunch or Dinner
Cuisine: Bavarian, Keto
Keyword: Schweinshaxe
Recipe Category: Low Carb
Servings: 6 people
Calories: 375kcal
Author: Megan


  • 2 medium onions sliced into batons
  • 2 Big Head beer
  • 850 ml water
  • 2 tsp juniper berries optional
  • 1 bay leaf
  • 1 whole lemon cut in half
  • 1 whole bulb garlic halved
  • 2 pork knuckles these are the hocks of the pig. Not smoked but raw and rear hocks preferred for meaty deliciousness
  • olive oil
  • salt
  • 1/2 tsp xanthan

Sprouts and Bacon Cooked Kraut

  • 100 g butter
  • 400 g brussel sprouts
  • 300 g cabbage
  • 4 bacon rashers
  • 1 pinch salt
  • 1 tsp cracked pepper

Beer Gravy


    • Add all the knuckle ingredients to a Dutch oven or slow cooker. Top with knuckles and cook until tender. I cooked for 3 hours at 150℃. Remove from oven if using oven.
    • Turn oven up to 220℃
    • Score pork skin (without going all the way through) drizzle with oil and rub in a generous amount of salt.
    • Remove knuckles very gently from gravy and place on a baking paper lined baking tray and return to oven. Cook 10-15 minutes or longer until you have crispy skin. Do not leave unattended. Mine took 16 minutes.
    • Remove juniper berries and lemon and discard. Remove garlic from Dutch oven. Squeeze garlic into small bowl and reserve.
    • Into the gravy add brussel sprouts, cabbage, bacon. Cover with lid and return to oven for 10 minutes, add 50g butter and cook further 5 minutes. Remove cabbage, Brussel sprouts and bacon. Add xanthan gum to gravy over medium to low heat and whisk until you have a gravy consistency. (add more xanthan by half tsps if needed)
    • Serve all together with kraut and garlic puree. Ours would serve 4-6 serves per 2 hocks.


    Schweinshaxe is suitable for slow cooking, baking in a low oven or pressure cooking.
    One knuckle can serve two people.
    Order the pork knuckle through your local butcher. It is often a very cheap cut of pork, but often has to be ordered.


    Serving: 1serve | Calories: 375kcal | Carbohydrates: 9g | Protein: 14g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 301mg | Potassium: 426mg | Fiber: 4g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 77.7mg | Calcium: 68mg | Iron: 1.7mg | Net Carbs: 5g
    Tried this recipe?Mention @meganellam or tag #madcreations!

    Mad Creations Pork Knuckle with Kraut

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    This Post Has 5 Comments

    1. Looks delicious. If the recipe would feed 4 -6 is this something that can can be frozen for another couple of meals if there are only two of you?

      1. Yes, and you can just get one knuckle.

    2. I ended up with a nice tasting piece of pork but without the crispy skin I associate with Schweinhaxe.

      I didn’t bother with gravy as the liquid was too full of fat.

      I added caraway as a seasoning (based on memories)

      1. Caraway would be fabulous with this. I need to try that next time too.

    3. I am wanting to make this today but I have a 2kg bone in pork leg, would that work and would I need to adjust the time? Thanks

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