Schweine Haxe
Roasted pork shank, crispy on the outside and tender inside, a Bavarian classic.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Mader's Restaurant
Schweinshaxe, deeply rooted in Bavarian culinary traditions, evolved from simple peasant fare where resourceful use of all animal parts was essential. Over centuries, it transformed into a celebratory dish enjoyed at festivals and in beer gardens, representing Bavarian hospitality and abundance.
Schweinshaxe is more than just a meal; it's a cultural icon in Bavaria, representing gemütlichkeit (coziness and belonging) and communal feasting, often enjoyed alongside beer and good company.
Oktoberfest Staple
Schweinshaxe is a quintessential dish at Oktoberfest and other Bavarian festivals, symbolizing celebration and tradition. Massive portions are shared at long tables in beer tents.
Beer Garden Favorite
It's a popular choice in beer gardens, often paired with local beer, pretzels, and sauerkraut. The hearty nature of the dish makes it perfect for outdoor settings and convivial gatherings.
Regional Variations
While the core concept remains the same, slight variations exist across different regions of Bavaria, with some areas favoring specific spice blends or cooking methods. In Franconia, for example, you may find it prepared slightly differently.
Schweinshaxe boasts a rich, savory profile characterized by deeply caramelized pork, infused with herbs and spices. The crispy skin offers a salty, almost smoky counterpoint to the succulent, tender meat beneath.
The prominent flavors derive from the pork itself, enhanced by the braising or roasting process. Common seasonings include caraway seeds (kümmel), garlic, onions, marjoram, and sometimes mustard. These ingredients contribute to a savory, slightly earthy, and aromatic experience. The Maillard reaction during roasting creates complex flavors in the skin, including nutty and caramel notes.
Scoring the Skin
Score the skin in a crosshatch pattern before cooking. This helps the fat render out and ensures maximum crispiness.
Brining or Marinating
Brining the shank overnight helps to tenderize the meat and season it throughout. A marinade can also impart flavor, but brining is superior for moisture retention.
Temperature Control
Start with a high oven temperature to crisp the skin, then lower it to cook the meat through without burning. Periodic basting helps keep the meat moist.
Resting is Key
Allow the Schweinshaxe to rest for at least 15 minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful product.
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