A hearty classic German dish, Schweinshaxe is made from pork knuckles, and, is one of the world’s most popular dishes made with pork knuckles. Many visitors to Germany deem this their favorite meal, and would like to recreate them when they return home.
Things You'll Need
- pork knuckles
- Juniper berries
- caraway seeds
- vegetable broth
- sour cream
- paprika powder
- crushed garlic
- fried bacon cubes
How to Cook Pork Knuckles
Gather all the ingredients: 2 medium, meaty pork knuckles, salt, pepper, juniper berries, caraway seeds 1/2 cup of dark beer, 1/4 of cup broth, 1 cup sour cream, paprika powder and crushed garlic.
Preheat oven to 200°C. Wash and dry the Schweinshaxe, score the skin in diamond pattern using a very sharp, thin knife.
Rub the pork with salt, pepper and caraway and crushed garlic.
Put the Schweinshaxe in a roasting pan, pour 1/4 cup hot water on top. Add the juniper berries and cook for 2 - 2 1/2 hours, regularly basting with beer.
Make sure that the skin is crunchy, bubbly browned. Grill on an oven, turning the Schweinshaxe for approximately the last ten minutes.
Mix broth and drippings in a saucepan, add sour cream, season with paprika powder, thicken if necessary.
Serve with Knödel or mealy potatoes and sauerkraut or thinly sliced white-cabbage with oil/vinegar dressing. Add caraway seeds and fried bacon cubes.
Tips & Warnings
- To make this meal complete, serve as done traditionally, with potato dumplings and sauerkraut\
- Pork knuckles are also known as foreshanks, or ham shanks. Water may be used in place of beer."
- Bavarians strain juices and cooking liquid to serve as sauce for the Schweinshaxe.
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