German Roast Pork Knuckle (Schweinshaxe) Recipe

Schweinshaxe

This is a very easy recipe, just a few basic ingredients produces an amazing dish. And it uses a cheap secondary cut of meat.

Schweinshaxe, or roast pork knuckle, or roast pork hock, originates from Germany, but please don’t quote me on this! While it demands premium prices in restaurants, making schweinshaxe is quite a simple process. Pork knuckle is massaged with oil, garlic and salt, then baked until the skin is crispy and the meat is "fall off the bone" tender. It takes time to cook but you don’t have to do anything during the cooking process, other than be patient and have many drinks to build up an appetite. 

Notes
1. Be generous with the oil, and if necessary put more oil during baking. This will ensure that the skin is crispy. The skin may not end up being crispy all around. Don't be disappointed, Whats underneath the skin will be very delicious.
2. In the recipe I suggested using either water, wine, stock or beer. During baking some of this liquid will get soaked up or absorbed by the meat, flavouring it. So use what fancies you.

To accompany your schweinshaxe try one of these:
- Southern German Potato Salad (Kartoffelsalat)
- Hasselback Potatoes (Hasselbackspotatis) 
- Easy Baked Potato Pancake / Rösti

Recipe source: SBS

Schweinshaxe

Ingredients

1 kg pork hocks (2 portions)

2 tablespoons salt

Garlic

Oil
Sliced onions

Caraway seeds
Beer, wine, stock - optional

Directions

1.      Rub the skin of the pork hocks with salt, garlic and oil. Sprinkle with caraway seeds (I did not use caraway seeds) 

2.      Place the sliced onions in a baking dish and place the hock on top of the onions. The onions will help the hock to stand up right. Fill the baking dish with water, beer, wine or stock until it just reaches the bottom of the hock. 

3.      Bake at 180C/360F for about 2-2½ hours. Add more liquid during the baking process if it dries up 

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