At the Hofbräuhaus – the American Embassy in Munich – my companion and I both purchased a hearty plate of Schweinshaxe, roast pork knuckle. It’s basically the rotisserie chicken of pigs. Think of the juicy, delicate meat in a rotisserie chicken, then add the salty goodness of pork, and you can see why we ate these down to the bone. We even neglected our massive steins of dunkel for a few minutes to do so. In Bavaria, the pork knuckle is always cooked “knusprig” – crispy. And indeed the skin was flaky and crisp, a thin barricade between me and the tender pork awaiting within.
Other parts of germany call this cut of meat Eisbein, but that usually refers to a more boring, traditional roast that resembles a deformed pork loin. Go Schweinshaxe or go home, is what I say.