Best Schweinshaxe Pork Knuckles Recipes

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SCHWEINSHAXE (PORK KNUCKLES)



Schweinshaxe (Pork Knuckles) image

Make and share this Schweinshaxe (Pork Knuckles) recipe from Food.com.

Provided by Molly53

Categories     Pork

Time 3h40m

Yield 2 serving(s)

Number Of Ingredients 10

1 small leek
1 stalk celery
1 carrot
1 onion
2 meaty pork knuckles
salt
black peppercorns
2 tablespoons cooking fat or 2 tablespoons vegetable shortening
1/8 teaspoon cumin (or to taste)
beer or water

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)



Schweinshaxe (Pork Knuckles) image

This is a traditional Bavaria dish of pork knuckles roasted in the oven rather than cooked in water (which is also known as Eisbein) The best feature is that the skin ends up roasted very crispy (knusprig)

Provided by kenbacon

Categories     Pork

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 3

4 fresh pork knuckles (not pickled or salted)
1 large onion
500 ml gravy mix (Bisto)

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.

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