Schweinshaxe (Pork Knuckles)

"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)"
 
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photo by kenbacon photo by kenbacon
photo by kenbacon
Ready In:
3hrs 20mins
Ingredients:
3
Serves:
4
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ingredients

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