A straight-cut rear knuckle from a pig weighing about 150 kg well season. Only before roasting, score the pork rind into lozenges, then rub heartily with s+p, paprika, juniper and garlic. Fry the skewered knuckle at a high temperature, after bubbles form on the pork rind, turn the skewer down to a lower temperature and continue frying, turning constantly.
The knuckle must be roasted for about 3 hours at an intermittent temperature of 260 °C. Due to the long lasting frying the knuckle loses about 40 % of its fresh weight. This makes it almost fat-free, but without drying out. It is served with sauerkraut and mashed potatoes, but a real Munich man eats his Haxn only with good farmer’s bread.
Note: The original Haxn are roasted over a charcoal grill.
I usually do it in the stove and that works just as great. Prepare the knuckles, put them on the grill, put a little bit of water underneath and roast them at 280 °C (bottom heat only!) until bubbles form. Continue roasting at 220 °C for 2 1/2 to 3 hours until almost no fat drips off. Pour water into the pan frequently and make sure there is a good vent. It smokes heartily.