Schweinshaxe (Pork Knuckles)

photo by kenbacon

- Ready In:
- 3hrs 20mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 4 fresh pork knuckles (not pickled or salted)
- 1 large onion
- 500 ml gravy mix (Bisto)
directions
- 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.
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RECIPE SUBMITTED BY
Up to 1990 I probably couldn't boil an egg.
Then following a trip to Italy I decided to try making a tiramasu. It didn't look that good but all who tried it, enjoyed it.
I decided to be less ambitious after that.
But as the years passed I did become more ambitious probably due to a slow but continuing success.
Due to a lot of travel, I then started buying cookery books from Countries I had visited and trying out my favourites when I returned home.
This appeared to be quite successful and i feel my ability progressed quite well
Now I cook on a daily basis, and while a lot of the food I cook is based on overseas recipes, it is not entirely so.
Most people who I do cook for seem to be well pleased with the end result.
I think I would now be called a "Hobby Cook"