Schweinshaxe (Pork Knuckles)

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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