Schweinshaxe (Pork Knuckles)
- Reviews 3
Ready In: 3 hrs 40 mins
Serves: 2
Ingredients
- 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
Directions
- 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.
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