Crispy Pork Knuckle with Caraway & Beer
Schweinshaxe reimagined for a weeknight: thick-cut pork steaks seared until golden, then finished with a quick caraway-beer braise. Crispy skin, tender meat, zero fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 52g
Ingredients
- 2 steaks (about 10 oz each) pork shoulder steaks (1.5 inches thick)
- ¾ cup German beer or lager
- 1 tsp caraway seeds
- ½ medium, sliced yellow onion
- 1 tbsp whole grain mustard
- ½ cup beef or chicken broth
Instructions
- 1
Pat pork steaks very dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear pork 3 minutes per side without moving — skin should be golden and crispy.
- 4
Remove pork to a plate. Add onion to the pan, stir 1 minute, then add caraway seeds and mustard.
- 5
Pour in beer and broth, scraping up any brown bits. Return pork to pan, cover, and simmer 8 minutes.
- 6
Slide pork onto plates, spoon sauce and onions over top, and serve hot.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet with a lid
- paper towels
- tongs or spatula
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