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Schweinshaxe - Pork Knuckle

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4 Servings
3 h 15 min
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oktoberfestknuckleporkpork knuckleMediumHangover FriendlyPrep AheadGood for Leftovers5 Ingredients or lessGermanAustrianWeekendWeeknightMain CourseFor FourFor Two

Schweinshaxe, also known as Eisbein in some regions, is a traditional German dish that consists of a roasted pork knuckle or ham hock. It's a hearty and flavorful dish that is popular in many parts of Germany, particularly in Bavaria.

Special Equipment

Oven

Ingredients

2
pork knuckle
1
teaspoon
black peppercorn
4
bay leaves
1
yellow onion
1
tablespoon
caraway seed
olive oil
kosher salt

Directions

Step 1

Bring water in a big pot to a boil, add 2 tsp salt, quartered onions, peppercorns and bay leaves. Turn down the temperature and submerge the pork knuckles. Let them cook at a low temperature for 90 minutes.

Step 2

After 90 minutes remove from the water and use a sharp knife to incise the skin in a diamond pattern.

Step 3

Preheat oven to 200°C and rub the pork knuckles with plenty of oil and a lot of salt, and sprinkle with caraway seeds. Bake for about 90 minutes in the middle of the oven. Turn after 45 minutes.

Step 4

To crisp up the skin, move the knuckles to the top and crank the heat to 220°C for the last 5-10 minutes. Keep an eye on them because the skin can get burned pretty quickly. It will crackle and get super crispy.

Step 5

Serve immediately, with blaukraut, potatos and beer!