Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Schweinshaxe (Pork Knuckles) Recipe
    Lost? Site Map

    Schweinshaxe (Pork Knuckles)

    Schweinshaxe (Pork Knuckles). Photo by Chef #1010147

    1/1 Photo of Schweinshaxe (Pork Knuckles)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Chef #1010147's Note:

    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)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

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

    Directions:

    1. 1
      Slash the fat (skin) with a sharp knife (or get the butcher to do it for you).
    2. 2
      Rub salt into the skin and into the slits.
    3. 3
      Place in a roasting tin with a cup or 2 of water.
    4. 4
      Roast in oven at 200°F/220F for 3 hours.
    5. 5
      Every half hour turn over the knuckles and make sure the water does not evaporate. Replenish as necessary.
    6. 6
      Chop the onion in 6 lengthwise.
    7. 7
      At the last turn break up onion a little and drop into the roasting tin.
    8. 8
      Remove knuckles from oven and allow stand for 10/15 minutes.
    9. 9
      Place liquid in a separator and remove excess fat. Use remaining liquid to make required quantity of gravy, adding the cooked onions.
    10. 10
      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.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Schweinshaxe (Pork Knuckles)

    Serving Size: 1 (50 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 221.1
     
    Calories from Fat 67
    30%
    Total Fat 7.5 g
    11%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 2208.0 mg
    92%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 2.3 g
    9%
    Sugars 8.6 g
    34%
    Protein 5.6 g
    11%

    The following items or measurements are not included:

    pork knuckles

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites