Roasted Pork Knuckle Or Hock A German Recipes

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GERMAN PORK KNUCKLE (SCHWEINSHAXE) - SLOW ROASTED WITH CRISPY CRACKLING!



German Pork Knuckle (Schweinshaxe) - Slow Roasted with Crispy crackling! image

Recipe video above. Realistically, one knuckle will serve 2. But for wow factor, serve one per person!!!While producing tender Pork Knuckle flesh is straightforward enough, very few recipes truly nail the crispy crackling. So here is a recipe that finally does! The skin is crispy all over and fabulously bubbly, shattering into a thousand porky shards when you bite instead of breaking your teeth on hard, leathery patches!Meanwhile, the flesh is seasoned with traditional flavourings and the Pork Knuckle is served with an authentic, dark and malty German beer gravy. It's every carnivore's dream come true!

Provided by Nagi

Categories     Main

Number Of Ingredients 19

1 x 1.25kg / 2.5lb pork knuckle ((Note 1))
2 tbsp white vinegar ((Note 2))
3 garlic cloves (, cut into 4 - 6 slivers (Note 3))
2 tsp salt (, kosher / cooking salt NOT table salt (Note 4))
1 tsp black pepper
1 tsp juniper berries ((Note 5))
1 tsp caraway seeds
1 tsp fennel seeds
2 cups dark German beer ((Note 6))
2 cups chicken stock / broth (, low sodium)
1 carrot (, unpeeled, sliced 2cm / 0.8" thick)
1 onion (, unpeeled, halved, cut into 1.25cm / 1/2" thick slices)
1 head garlic (, cut in two halves horizontally)
5 juniper berries ((Note 5))
2 bay leaves (, preferably fresh otherwise dried)
2 tsp cornflour/cornstarch
1/2 cup water
1 tsp white sugar
1/4 - 1/2 tsp salt (, kosher / cooking salt NOT table salt (Note 4))

Steps:

  • Prick skin: Poke lots of small holes all over the pork knuckle's skin, using a small sharp knife or even a pin (eg. safety pin, sewing pin). Take care not to pierce through the fat into the flesh (Note 7).
  • Vinegar: Brush (or rub) 1 tbsp of the vinegar on the pork flesh only, including inside cracks / crevices and meat under the skin where it meets the flesh (but do not peel skin back). Avoid getting vinegar on the skin.
  • Stud with garlic: Make shallow incisions in the pork flesh (only) with a small knife then stuff with the garlic slivers.
  • Seasoning rub: Pound the rub ingredients in a mortar and pestle until it's a coarse powder (or use a Nutribullet, spice grinder or similar).
  • Rub seasoning on pork: Rub pork skin with olive oil. Then rub the seasoning mix all over the pork - on the flesh, skin, and getting into all the cracks and crevices.
  • Skewer skin (secret for crispy skin! Note 8): Pull the skin down to stretch it tight so there's no creases. Then thread through 2 metal skewers in a "X" formation near the base of the knuckle. Pierce through skin 2cm / 0.8" from the base of the pork knuckle to hold the stretched skin in place.
  • "Marinate" overnight: Place pork standing on a plate, then leave uncovered in the fridge overnight (Note 9).
  • Preheat oven to 180°C / 350°F (160°C fan).
  • Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables).
  • Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note 10)
  • Slow roast: Roast for 2 hours 10 minutes, rotating tray half way. (If the liquid in the pan is getting too low and in danger of drying out, top with 1/2 cup of water at a time.) Roast until the internal temperature in the thickest part of meat reaches 85°C / 185°F.
  • Remove knuckle from oven, transfer knuckle to a tray.
  • Increase oven: Increase oven to 260°C / 500°F (240°C fan) (Note 11)
  • Brush skin with vinegar: Brush skin with 1/2 the remaining 1 tbsp of vinegar. Place in oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar.
  • Skin should be crispy, dip golden and mostly bubbly.
  • Rest: Rest 15 minutes before serving with German Beer Gravy!
  • Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 - 2 cups.
  • Thicken: Bring liquid to a simmer. Mix cornflour and water, then pour into liquid while stirring. Add sugar and salt to taste.
  • Simmer: Simmer for 2 minutes or until it becomes a thin syrup consistency (German beer gravy should not be as thick as normal gravy, but quite runny). If it's too thick, add a touch of water. Too thin, simmer to reduce - it will thicken. Serve with pork knuckle!

Nutrition Facts : Calories 633 kcal, Carbohydrate 32 g, Protein 65 g, Fat 20 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 180 mg, Sodium 3504 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

OMA'S SCHWEINSHAXE ~ HOW TO MAKE PORK HOCKS



Oma's Schweinshaxe ~ How to make Pork Hocks image

Learn how to make German Roasted Pork Hocks (Pork Knuckles) anytime you want something traditionally German and wonderfully delicious! A hearty Oktoberfest meal for any time of the year!

Provided by Gerhild Fulson

Categories     dinner

Time 3h45m

Yield 2

Number Of Ingredients 5

fresh pork hocks
carrot
onion
leeks
seasonings

Steps:

  • Prep and cook according to the recipe. Broil to crispen skin and serve

SCHWEINSHAXE (GERMAN PORK KNUCKLE)



Schweinshaxe (German Pork Knuckle) image

Schweinshaxe, or tender and juicy pork knuckle wrapped in a salty and roasted-crisp skin, is the quintessential Oktoberfest feast, perfect for pairing with a big stein of your favorite beer.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 3h10m

Number Of Ingredients 5

3 onions, sliced
4 pork hocks (knuckles), look for the meatiest ones you can find
2 garlic cloves, halved
2 Tbsp salt (we like to use a coarse grain)
12 oz beer (any beer will do)

Steps:

  • Preheat your oven to 350F.
  • Place the sliced onions in the bottom of a 8x8 baking dish.
  • Rub the skin of each pork hock with half of a garlic clove. After rubbing, add the garlic to the onions in the baking dish. Rub roughly 1/2 Tbsp of salt into the skin of each pork hock. Nestle the hocks, meaty side down, in the onions.
  • Pour the beer around the hocks.
  • Roast the hocks in the preheated oven for 3 hours, until the skin is crisp and the meat is fall-apart tender. (Check the hocks ever hour to be sure they haven't fallen over and there is still enough moisture in the bottom of the pan. Add hot water if the pan seems to be scorching.)
  • Each hock is traditionally served individually, with a fork and sharp knife, but most people find it easier to enjoy the crisp skin by just digging in with their hands.
  • Serve with boiled potatoes, potato dumplings, or spaetzle, and braised red cabbage or sauerkraut. (And don't forget the onions from the baking dish!)

Nutrition Facts : Calories 274 calories, ServingSize 1 knuckle

SCHWEINSHAXE



Schweinshaxe image

Schweinshaxe is a traditional German dish of roasted pork knuckle. It is particularly popular in Bavaria under the name of Schweinshaxn or Sauhax.

Provided by Renards Gourmets

Categories     Main Course

Time 3h15m

Number Of Ingredients 14

2 onions (, peeled and coarsely chopped)
2 cloves garlic (, peeled and halved)
2 tablespoons cumin seeds
1 tablespoon black peppercorns
2 pork knuckles ((about 6 lb / 3 kg in total))
1 teaspoon caraway seeds
1 teaspoon juniper berries
1 sprig fresh rosemary
2 cups vegetable broth ((or meat broth))
2 cups Bavarian white beer ((or dark beer))
Salt
Mortar and pestle
Baking dish
Oven bag

Steps:

  • Preheat the convection oven to 250 F (120°C).
  • Using a mortar and pestle, crush the onions, garlic, cumin seeds, and peppercorns.
  • Using a knife, cut the skin of the pork knuckles crosswise to obtain a crispy crust when cooked.
  • Rub the meat with the crushed spice and aromatic mixture, along with the caraway, juniper berries, rosemary, and salt, and place in a deep baking dish.
  • Pour over the broth and beer.
  • Bake for 2h15, basting regularly with the sauce to prevent the meat from drying out.
  • At the end of the cooking, put the oven in grill position and increase the temperature to 450 F (230°C).
  • Grill for about 15 to 20 minutes, turning the meat occasionally until a nice crust forms.
  • Take the meat out of the oven and let the meat rest, placing it under aluminum foil or in a large oven bag to keep it warm.
  • Then filter the sauce and, if necessary, reduce it in a saucepan.
  • Place the meat on a hot dish and do not cut it until the last moment.
  • Serve with rotkraut (red cabbage) or sauerkraut (white cabbage) and semmelknödel (bread dumplings) and/or kartoffelknödel (potato dumplings), or a coleslaw and/or potato salad.

ROASTED PORK KNUCKLE (OR HOCK) A GERMAN RECIPE



ROASTED PORK KNUCKLE (or hock) A German Recipe image

OHH MY GOOSH!!! Flavor to die for!!!! Served with smashed taters and green beans...You have a meal fit for a King or a Queen.... This is an ole German recipe, known as Schweinshaxe. Or a baked pork hock. Easy to prepare, with a crispy skin, very tender and flavorful meat that will fall off the bone. It takes time to cook, but...

Provided by Nancy J. Patrykus

Categories     Roasts

Time 2h35m

Number Of Ingredients 6

1 large knuckle /per person
2 Tbsp salt/ for each knuckle
garlic bulbs...for rubbing
oil....for rubbing on skin
caraway seeds...optional
1-2 medium onions....sliced

Steps:

  • 1. When at the meat market...pick out knuckle or knuckles..heavy with meat. AW..go ahead...buy six, you won't regreat it! When home,rub the skin with salt, garlic and oil. Sprinkle with caraway seeds if wanted. Place knuckle in a baking dish with a little water. Do not cover. Place a few slics of onion in the water around the knuckle. Bake at 360F. for about 2-1/2 hours. Add more water during the baking process if it starts to dry up. NOTE: Keep your doors locked... the neighbors ....WILL be a calling!!!....LOL

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