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Schweinshaxe (Pork Knuckles)

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“A hearty German dish posted in response to a recipe request.”
READY IN:
3hrs 40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and dice the leek, celery, carrot and onion.
  2. Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender; avoid overcooking.
  3. Remove from water; drain well reserving vegetables and cooking liquid.
  4. Preheat oven to 425F.
  5. Melt fat or shortening in an dutch oven.
  6. Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid.
  7. Bake 30 minutes, moistening meat frequently with more cooking liquid.
  8. Just before meat is done, sprinkle with beer or water in which a good amount of salt has been dissolved.
  9. Add cumin to taste.
  10. Serve with potato or white bread dumplings or sauerkraut salad.
  11. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.

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