Schweinshaxe Pork Knuckles Recipes

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

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!

SCHWEINSHAXE (GERMAN PORK KNUCKLE)

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!)

SCHWEINSHAXE

Steps:

• Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
• Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
• Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

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.