YOOXICMAN Schweinshaxe
A traditional German pork leg dish with a crispy, cookie-like crust and a tender, moist interior like pig's trotters.
Ingredients needed 4 servings
Recipe
Cooking tips
- If moisture remains on the skin or if it gets wet from dripping meat juices during cooking, the skin will become tough instead of crispy, so you must carefully manage to keep it completely dry.
- Using refrigerated raw meat makes it harder to shape than frozen, but the final taste and tenderness are far superior.
- Using a large-capacity air fryer with stronger hot air circulation than a regular oven can achieve an even more uniform and crispy skin.
Recommended for
- Those who want to recreate authentic, crispy and moist German Schweinshaxe right at home.
- Skilled home cooks who want to invest time and effort to create a meat dish with the ultimate texture.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- YOOXICMAN Schweinshaxe
- Ttukdak Hyung's Schweine Haxe (German-Style Pork Knuckle)
- Aha Bujang's Instant Chinese-Style Japchae Rice
- Seungwoo Dad's Thai-Style Crispy Pork Belly
- Raymon Kim's Crispy Whole Pork Belly
- Sung Si-kyung's Crispy Pork
- YOOXICMAN's Super Crispy Bone Ribeye
- Seungwoo Dad's Sous-vide Donkkaseu
- Ttukdak Hyung's Jokbal Twigim
- Striker Chef's Duck Leg Confit
