Best Schweinshaxe Pork Knuckles Recipes

SCHWEINSHAXE (PORK KNUCKLES)

Steps:

• Wash and dice the leek, celery, carrot and onion.
• Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender; avoid overcooking.
• Remove from water; drain well reserving vegetables and cooking liquid.
• Preheat oven to 425F.
• Melt fat or shortening in an dutch oven.
• Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid.
• Bake 30 minutes, moistening meat frequently with more cooking liquid.
• Just before meat is done, sprinkle with beer or water in which a good amount of salt has been dissolved.
• Add cumin to taste.
• Serve with potato or white bread dumplings or sauerkraut salad.
• Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.

SCHWEINSHAXE (PORK KNUCKLES)

Steps:

• Slash the fat (skin) with a sharp knife (or get the butcher to do it for you).
• Rub salt into the skin and into the slits.
• Place in a roasting tin with a cup or 2 of water.
• Roast in oven at 200°F/220F for 3 hours.
• Every half hour turn over the knuckles and make sure the water does not evaporate. Replenish as necessary.
• Chop the onion in 6 lengthwise.
• At the last turn break up onion a little and drop into the roasting tin.
• Remove knuckles from oven and allow stand for 10/15 minutes.
• Place liquid in a separator and remove excess fat. Use remaining liquid to make required quantity of gravy, adding the cooked onions.
• Serve with sauerkraut and semmel (bread) knodel for a traditional meal or with boiled cabbage a a large roast potato per person for a simpler finish.