For an extra layer of flavor, consider browning the pork knuckles in the vegetable shortening before adding them to the stockpot. If you prefer a richer sauce, reduce the reserved cooking liquid in a saucepan over medium heat until it thickens slightly before serving. Schweinshaxe pairs wonderfully with classic German side dishes such as potato dumplings, bread dumplings, or sauerkraut salad. Strain the cooking liquid and juices to serve as a delicious accompanying sauce, as traditionally done in Bavaria.
Schweinshaxe
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PREP TIME30 mins
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COOK TIME3 hrs 30 mins
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TOTAL TIME4 hrs
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SERVING2 People
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VIEWS48
Experience the hearty flavors of Bavaria with this classic pork knuckle dish. Slow-cooked to tender perfection and then roasted for a crispy skin, it's a true culinary delight. Prepare for a symphony of savory goodness that will transport you straight to a German beer garden!
Ingridients
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Nutrition
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Carbohydrate17 g
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Cholesterol95 mg
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Fiber3 g
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Protein26 g
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Saturated Fat14 g
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Sodium131 mg
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Sugar6 g
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Fat43 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large stockpot, combine the diced carrot, onion, chopped leek, diced celery, and pork knuckles. Add peppercorns and salt to taste. Pour in enough water to cover the vegetables and knuckles. (Prep time: 15 minutes)
02
StepCover the pot and bring to a simmer over medium heat. Cook for 2 to 3 hours, or until the pork knuckles are very tender. Remove the knuckles from the pot and set aside to drain. Reserve the cooked vegetables and approximately 2 cups of the cooking liquid. (Cook time: 2-3 hours)
03
StepPreheat your oven to 425 degrees F (220 degrees C). While the oven heats, melt the vegetable shortening in an enamel-coated cast iron baking dish or pan. (Prep time: 10 minutes)
04
StepPlace the drained pork knuckles and reserved cooked vegetables into the prepared baking dish. Pour about 2 cups of the reserved cooking liquid over the knuckles and vegetables. (Prep time: 5 minutes)
05
StepBake in the preheated oven for 30 minutes. During the last 10 minutes of baking, sprinkle the knuckles with beer in which a generous pinch of salt has been dissolved. Dust lightly with ground cumin to enhance the flavor. (Bake time: 30 minutes)
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Dorian Reynolds
Jul 1, 2025My family are huge fan of German cuisine, so I tried making this! They loved it!
Leone Koss
Jun 9, 2025This recipe is fantastic! The pork was so tender and the skin was perfectly crispy. My family loved it!
Braulio Jacobibednar
May 23, 2025The tips about scoring the skin and reserving the cooking liquid are very helpful.
Mina Crona
May 21, 2025The cumin adds a wonderful warmth to the dish. I served it with mashed potatoes and sauerkraut, and it was a hit!
Vidal Ohara
May 2, 2025This recipe is a keeper!
Zoila Schuppe
Mar 21, 2025Really easy to follow recipe, I will save this recipe!
Norene Gislason
Mar 1, 2025Easy to follow instructions and the results were amazing. Better than what I've had in some German restaurants!
Caterina Robel
Mar 1, 2025I followed this recipe and it turned out great. I used a dark beer, which gave it a nice malty flavor. Will definitely make it again.
Antonietta Zemlak
Feb 21, 2025The braising step is crucial. It makes the pork so tender. I also added a bit of smoked paprika for extra flavor.
Mekhi Okeefe
Nov 19, 2024I didn't have all the vegetables, so I just used what I had on hand. It still turned out delicious.