What Makes A Great Pork Knuckle?

Pork knuckle is one of Munich Brauhaus’s most recognisable dishes: a Bavarian classic of slow-roasted pork, tender meat and golden crackling.

And the first cut is the best part.

The knife presses into the knuckle and the crackling cracks. It’s an unmistakable sound, even with the band playing. Beneath it, the meat pulls easily from the bone. Everyone reaches for the crispest piece first.

A Bavarian beer-hall favourite

Known as Schweinshaxe, pork knuckle has been part of Bavarian cooking for generations. Its natural setting is the beer hall: shared tables, generous plates, cold steins and plenty of noise.

At Munich Brauhaus, the pork knuckle is slowly roasted, then finished at high heat. This final stage blisters the skin into golden crackling while keeping the meat underneath rich and tender.

Carve it up

A whole pork knuckle gives everyone on the table a job to do. Someone takes the knife. Someone else calls dibs on the crackling. Plates move around, pieces are claimed and another stein is poured.

That small ritual is what makes the dish such a Munich Brauhaus favourite. It’s generous, communal and satisfying in ways that begin with the sound of the first cut.

Book a table at Munich Brauhaus and get first crack at the crackling.

*Munich Brauhaus practise the responsible service of alcohol. Drink responsibly.