Crispy German Pork Knuckle (Schweinshaxe)
Crispy German Pork Knuckle (Schweinshaxe) is a majestic dish that showcases the heartiness of German cuisine. This iconic meal features a succulent pork hock that is skillfully seasoned and slowly roasted until it's fall-off-the-bone tender with a crispy skin that crackles with each bite. Traditionally served with tangy sauerkraut and fluffy knoedel or creamy mashed potatoes, this dish brings a satisfying comfort that is perfect for special gatherings or festive occasions. Although it may require some time to prepare, the end result is an impressive centerpiece that will leave your guests in awe and filled with delight.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Pork Hocks
2 lbs (Rinsed and patted dry)
Pepper
to taste (Ground)
Salt
to taste (Coarse)
Paprika
to taste (Sweet or smoked)
Lard
20 g (Melted)
Onion
1 (Peeled and quartered)
Bay Leaf
1 (Whole)
Juniper Berries
1 tbsp (Crushed)
Cloves
1/2 tbsp (Whole)
Mustard Seeds
1 tbsp (Whole)
Water
1/4 quart (Boiling)
Beer
1/8 quart (To baste and deglaze)
Cornstarch
2 tbsp (Mixed with water for thickening)
Instructions
1
Preheat your oven to 200°C (400°F).
2
Rinse the pork hocks under cold water and pat them dry with paper towels to remove excess moisture.
3
Using a sharp knife, make diagonal cuts into the fatty skin of the hocks in a diamond pattern. This will help the skin crisp up during cooking. Season generously with pepper, salt, and paprika, ensuring the seasoning penetrates the cuts.
4
In a Dutch oven, heat the lard over medium-high heat. Once hot, carefully add the pork hocks and brown them for about 10 minutes, turning to get an even golden-brown crust on all sides.
5
While the hocks are browning, peel the onion and cut it into quarters. Once the hocks are well browned, add the onion quarters to the pot along with the bay leaf, juniper berries, cloves, and mustard seeds.
6
Pour in 1/8 quart of boiling water, ensuring it covers the bottom of the pot to create steam while roasting, then transfer the Dutch oven to the middle rack in the preheated oven.
7
Roast the hocks for approximately 1.5 to 2 hours, basting them every 30 minutes with the beer and adding a small amount of water if necessary to keep the bottom of the pot from drying out.
8
Once the hocks are tender and the skin is crispy, carefully remove them from the oven and transfer the hocks to a serving platter.
9
To make the sauce, place the Dutch oven over medium heat on the stove and deglaze the bottom by scraping up any browned bits with a wooden spoon, using the beer and remaining water.
10
In a small bowl, mix the cornstarch with a little water to create a paste, then stir it into the pot to thicken the sauce. Simmer for a few minutes, seasoning with salt and pepper to taste.
11
Serve the crispy pork hocks hot with sauerkraut and knoedel or creamy mashed potatoes on the side for a complete German feast.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Schweinshaxe?
Schweinshaxe is a majestic German dish featuring a roasted pork knuckle known for its succulent, fall-off-the-bone tender meat and crispy, crackling skin.
What cut of meat is used for this recipe?
This recipe uses pork hocks, specifically two pounds of them, which are prepared by rinsing and patting dry before cooking.
How do I get the skin on the pork knuckle crispy?
To achieve crispy skin, use a sharp knife to score the fatty skin in a diamond pattern and roast the hock at a high temperature of 200 degrees Celsius.
What is the recommended oven temperature?
The oven should be preheated to 200 degrees Celsius or 400 degrees Fahrenheit for roasting the pork hocks.
How long does it take to roast the pork knuckle?
The pork hocks should be roasted for approximately 1.5 to 2 hours until they are tender and the skin is crispy.
What seasonings are used for the pork?
The hocks are seasoned generously with salt, pepper, and either sweet or smoked paprika, ensuring the spices penetrate the cuts in the skin.
What type of fat is used for browning the meat?
The recipe calls for 20 grams of melted lard to brown the pork hocks in a Dutch oven before they are placed in the oven.
What aromatics are added to the roasting pot?
The aromatics include a peeled and quartered onion, a whole bay leaf, crushed juniper berries, whole cloves, and mustard seeds.
How often should the meat be basted?
The pork hocks should be basted every 30 minutes during the roasting process.
What liquid is used for basting the pork?
Beer is used to baste the hocks, which helps develop flavor and contributes to the final sauce.
How do I make the sauce for Schweinshaxe?
The sauce is made by deglazing the Dutch oven with beer and water, scraping up browned bits, and thickening it with a cornstarch slurry.
What are the traditional side dishes for this meal?
Schweinshaxe is traditionally served with tangy sauerkraut and either fluffy knoedel (dumplings) or creamy mashed potatoes.
How much water is added during the roasting process?
Initially, 1/8 quart of boiling water is poured into the pot to create steam, and more may be added if the pot begins to dry out.
What is the purpose of scoring the skin?
Scoring the skin in a diamond pattern helps the fat render out and allows the skin to crisp up into a crackling texture during roasting.
How many ingredients are in this recipe?
There are 13 main ingredients including the meat, various spices, onion, lard, beer, and cornstarch.
How do I brown the pork hocks?
Heat lard in a Dutch oven over medium-high heat and brown the hocks for about 10 minutes until they have an even golden-brown crust.
What kind of paprika should I use?
You can use either sweet or smoked paprika depending on your personal flavor preference.
How do I thicken the gravy?
Mix 2 tablespoons of cornstarch with a small amount of water to create a paste, then stir it into the simmering pan juices.
Why are juniper berries used?
Juniper berries are a traditional German spice that provides a distinct, aromatic flavor profile to roasted meat dishes like Schweinshaxe.
What should I do before seasoning the meat?
You should rinse the pork hocks under cold water and pat them dry with paper towels to ensure the seasoning sticks and the skin crisps.
Is beer necessary for this recipe?
Yes, beer is used both for basting the meat every 30 minutes and for deglazing the pan to create the savory sauce.
What type of pot is best for this recipe?
A Dutch oven is recommended as it can be used for both browning on the stovetop and roasting in the oven.
When should I add the onion and spices?
Add the quartered onion, bay leaf, juniper berries, cloves, and mustard seeds after the hocks have been browned on all sides.
How do I ensure the meat is tender?
The combination of browning, adding steam with boiling water, and slow roasting for up to 2 hours ensures the meat becomes tender.
What are knoedel?
Knoedel are traditional German dumplings often served with meat dishes to soak up the flavorful gravy or sauce.
Can I use coarse salt?
Yes, the recipe suggests using coarse salt to season the pork hocks for better texture and flavor.
What is the total amount of water used?
The recipe lists a total of 1/4 quart of water, used for creating steam during roasting and for the final sauce.
Should the water added to the pot be cold or hot?
The water added to the pot before roasting should be boiling to help maintain the temperature and create immediate steam.
How do I deglaze the pan?
Place the pot on the stove over medium heat and use a wooden spoon to scrape up the browned bits from the bottom using beer and water.
What is the final result of this dish?
The final result is an impressive, hearty centerpiece with succulent meat and a crackling skin that is perfect for festive occasions.