Schweinshaxe - Pork Knuckle

Name: Schweinshaxe - Pork Knuckle
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 4
Cuisine: American
Ingredients: pork knuckle; black peppercorn; bay leaves; yellow onion; caraway seed; olive oil; kosher salt

Volkswurst

Sydney

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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

pork knuckle

teaspoon

black peppercorn

bay leaves

yellow onion

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!