Crispy German Grilled Pork Knuckle (Schweinshaxe)

Introduction

Nothing beats a traditional German Schweinshaxe with its crispy crackling skin and tender interior. Using the Arteflame grill, we achieve an incredible crust with a deliciously juicy center. The key to perfect pork knuckle starts with a high-temperature sear followed by slow grilling on the flat cooktop. This ensures maximum flavor and texture. Get ready to impress with this ultimate grilled pork knuckle recipe!

Ingredients

• 2 pork knuckles (approximately 2 lbs each)
• 2 tbsp coarse sea salt
• 1 tbsp black pepper
• 1 tbsp caraway seeds
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp butter (for grilling)
• 1 tbsp Dijon mustard (for serving)
• 1 loaf rye bread (for serving)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood on top.
3. Light the napkins and allow the fire to burn down until the grill reaches ideal cooking temperature in about 20 minutes.

Step 2: Prepare the Pork Knuckles

1. Pat the pork knuckles dry with a paper towel.
2. Generously season with sea salt, black pepper, caraway seeds, garlic powder, and onion powder.

Step 3: Sear the Pork Knuckles

1. Place the pork knuckles on the center grill grate of the Arteflame at 1,000°F.
2. Sear for 3-4 minutes on each side to crisp up the skin and lock in the juices.

Step 4: Slow Grill to Perfection

1. Move the seared knuckles to the outer flat cooktop, where the temperature is lower.
2. Brush with melted butter and let them grill slowly for about 2 hours, turning occasionally.
3. Grill until the internal temperature reaches 175°F.

Step 5: Rest and Serve

1. Remove the pork knuckles from the grill when the internal temperature reaches 160°F (it will continue cooking to 175°F).
2. Let them rest for 10 minutes before serving.
3. Serve hot with Dijon mustard and rye bread.

Tips

• For extra crispy skin, spritz the pork knuckle with a little water during the slow grilling process.
• Use a meat thermometer to ensure perfect doneness without overcooking.
• Rotate the knuckles periodically to ensure even cooking.
• Grill some sliced onions and sauerkraut on the Arteflame flat cooktop while the knuckles are cooking for a complete meal.

Variations

1. Bavarian Style: Marinate the pork knuckles in dark beer overnight for richer flavor.
2. Garlic Herb: Add fresh rosemary, thyme, and minced garlic for an aromatic twist.
3. Spicy: Rub with smoked paprika and chili powder for added heat.
4. Honey Mustard Glaze: Brush with a mixture of honey and Dijon mustard during the last 30 minutes of grilling.
5. Asian Fusion: Marinate in soy sauce, ginger, and sesame oil for a flavorful twist.

Conclusion

Crispy on the outside, juicy on the inside—this German grilled pork knuckle is a showstopper at any cookout. Thanks to the Arteflame grill, you can achieve a perfect steakhouse-quality crust while keeping the meat incredibly tender. Fire up your grill and enjoy this ultimate German delicacy!

Best Pairings

• German-style sauerkraut
• Potato dumplings (Kartoffelknödel)
• Pretzels and beer cheese
• German mustard and pickles
• A tall glass of ice-cold Bavarian beer