Schweinshaxe Pork Knuckles Recipes

Steps:

• Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
• Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
• Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

Steps:

• 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.

Steps:

• 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.

Steps:

• Preheat oven to 200°C/400°F.
• Rinse the hocks and pat dry.
• Cut the fatty skin diagonally in both directions so that you have a diamond pattern. Season with pepper, salt and paprika.
• Heat the lard in a dutch oven and brown the hocks for approx 10 mins on all sides (quite hot).
• Peel and quarter the onion and add to the pot, add the bay leaf, juniper berries, cloves and mustard grains.
• Pour in 1/8 quart of boiling water and place the pot in the middle of the oven.
• The hocks will need approx 1 1/2 - 2hrs, depending on size, baste with beer from time to time and if required add a little water.
• Remove the hock from the pot and using beer and water make sure you scrape up the bits from the bottom of the pan.
• Thicken using a cornstarch/water paste and season with salt and pepper.
• Serve with sauerkraut and knoedel or mashed potatoes.

Steps:

• Clean pork knuckles, scrape and wash thoroughly.
• Combine with sauerkraut and cover with cold water.
• Cook slowly until knuckles are tender.
• Add melted butter to beaten egg and water.
• Sift dry ingredients together and combine with egg mixture; beat thoroughly.
• If necessary, add more flour to make a stiff enough batter to drop from a spoon.
• Twenty minutes before serving, drop the batter by spoonfuls into the hot sauerkraut.
• Cover tightly and cook for 20 to 25 minutes.