Schweinshaxe in the Air Fryer
Bavarian pork knuckle with meat that falls off the bone and crackling that snaps like a crisp. Two temperatures in the air fryer do all the work, and you need neither a pot nor an oven.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife Sharp, for scoring the rind
- 1 Bowl
- 1 Brush
- 1 Meat thermometer
Ingredients
Pork knuckle
- 2 pcs pork knuckle About 1 kg each, with the rind on
- 2 tbsp coarse salt
- 2 tsp caraway Whole seeds
- 1 tsp black pepper Freshly ground
- 1 tsp sweet paprika
- 4 clove garlic Crushed
- 1 tbsp rapeseed oil
For brushing
- 1 dl dark beer E.g. a Bavarian Dunkel
1 tsp salt
To serve
- 400 g sauerkraut Drained
- 4 tbsp wholegrain mustard
Instructions
Preparation
- Pat 2 pcs pork knuckles completely dry with kitchen paper. Score the rind in a fine diamond pattern with a sharp knife, cutting only through rind and fat — not down into the meat.
- Mix 2 tsp caraway, 1 tsp black pepper, 1 tsp sweet paprika and 4 clove garlic with 1 tbsp rapeseed oil in a bowl. Rub the mixture into the meat side and around the bone, but keep the rind clear so it can crisp up.
- Massage 2 tbsp coarse salt into the scores in the rind and leave the knuckles at room temperature for 15 minutes while the salt draws out the moisture. Then wipe the excess liquid off the rind.
Cooking in the air fryer
- Preheat the air fryer to 160 °C fan.
- Place the knuckles in the basket with the rind facing up and plenty of space between them so the air can circulate. Roast them for 60 minutes at 160 °C, turning them once after 30 minutes so they brown evenly — put them back rind side up.
- Stir 1 dl dark beer together with 1 tsp salt until the salt has dissolved, then brush the rind thoroughly with the mixture.
- Turn the air fryer up to 200 °C and give the knuckles another 20-25 minutes, until the crackling is golden brown and crisp. Brush with the beer mixture again after 10 minutes.
- Insert a meat thermometer into the thickest part of the meat without hitting the bone. The core temperature should reach 80 °C — then the connective tissue has melted and the meat falls off the bone.
Serving
- Take the knuckles out and let them rest for 10 minutes before you carve. The crackling stays crisp and the juices redistribute through the meat.
- Serve the knuckles with 400 g sauerkraut and 4 tbsp wholegrain mustard. Carve the meat off the bone at the table and break the crackling into crisp pieces.
Notes
Tips for a perfect result:
The secret to a pork knuckle that is both tender and crisp is the two temperatures: the long stretch at 160 °C melts the connective tissue so the meat turns tender, and the final stretch at 200 °C puffs up the rind. Skip the low phase and the meat will be tough no matter how crisp the crackling gets. Extra crispy crackling:
Leave the knuckles uncovered in the fridge overnight after salting. A completely dry rind crisps up far better than a damp one, and you can get away with just 15 minutes at 200 °C at the end. Variation:
Swap the dark beer for apple juice for a sweeter, more caramelised crackling. A couple of bay leaves and a halved onion in the basket for the first 30 minutes give the dish a more aromatic, spiced scent. Serving:
Classic Bavarian with sauerkraut, wholegrain mustard and mashed potato or sautéed potatoes. A dark Bavarian lager alongside is the perfect match. Portion size:
If your air fryer is on the small side, you can cook the dish in two batches or make do with one knuckle and halve the spices.
The secret to a pork knuckle that is both tender and crisp is the two temperatures: the long stretch at 160 °C melts the connective tissue so the meat turns tender, and the final stretch at 200 °C puffs up the rind. Skip the low phase and the meat will be tough no matter how crisp the crackling gets. Extra crispy crackling:
Leave the knuckles uncovered in the fridge overnight after salting. A completely dry rind crisps up far better than a damp one, and you can get away with just 15 minutes at 200 °C at the end. Variation:
Swap the dark beer for apple juice for a sweeter, more caramelised crackling. A couple of bay leaves and a halved onion in the basket for the first 30 minutes give the dish a more aromatic, spiced scent. Serving:
Classic Bavarian with sauerkraut, wholegrain mustard and mashed potato or sautéed potatoes. A dark Bavarian lager alongside is the perfect match. Portion size:
If your air fryer is on the small side, you can cook the dish in two batches or make do with one knuckle and halve the spices.
Nutrition
Calories: 782kcalCarbohydrates: 8gProtein: 56gFat: 56gSaturated fat: 20gPolyunsaturated fat: 6gMonounsaturated fat: 25gTrans fat: 0.3gCholesterol: 185mgSodium: 1920mgPotassium: 860mgFiber: 3gSugar: 3gVitamin A: 220IUVitamin C: 14mgCalcium: 72mgIron: 3.5mgNet carbohydrates: 5g
