1/1 Photo of Schweinshaxe (Pork Knuckles)
3 hrs 20 mins
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)
My Private Note
Units: US | Metric
- 4 fresh pork knuckles (not pickled or salted)
- 1 large onion
- 500 ml gravy mix (Bisto)
- 1Slash the fat (skin) with a sharp knife (or get the butcher to do it for you).
- 2Rub salt into the skin and into the slits.
- 3Place in a roasting tin with a cup or 2 of water.
- 4Roast in oven at 200°F/220F for 3 hours.
- 5Every half hour turn over the knuckles and make sure the water does not evaporate. Replenish as necessary.
- 6Chop the onion in 6 lengthwise.
- 7At the last turn break up onion a little and drop into the roasting tin.
- 8Remove knuckles from oven and allow stand for 10/15 minutes.
- 9Place liquid in a separator and remove excess fat. Use remaining liquid to make required quantity of gravy, adding the cooked onions.
- 10Serve 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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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
- Total Fat 7.5 g
- Saturated Fat 2.1 g
- Cholesterol 0.0 mg
- Sodium 2208.0 mg
- Total Carbohydrate 33.0 g
- Dietary Fiber 2.3 g
- Sugars 8.6 g
- Protein 5.6 g
The following items or measurements are not included: