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Schweinshaxe, a traditional German specialty and a favorite dish served not only during the Oktoberfest but all year round, is a fork tender and juicy roasted pork knuckle with crispy skin. To make the skin crackle, you can turn on the broiler for the last 5-10 minutes. Traditionally Schweinshaxen are served with potato and sauerkraut, but I prefer roasted asparagus at this time of the year.
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- Well rinse the pork knuckle and place in a large pot. Fill with enough water to cover the pork knuckle. Peel the onions and slice each in half. Crush the garlic cloves. Add them to the pot together with bay leaves, juniper berries, caraway seeds, clove, salt and peppercorns. Bring it to a gentle boil over medium heat. Turn down the heat to slow. Cover and let cook for about 2-3 hours.
- Preheat the oven to 200C/400F with a roasting pan topped with a wire rack set in the middle of oven. Take out the pork knuckle from the spiced broth and place it on the preheated wire rack.
- Roast for 30-40 minutes until golden brown and crisp. Brush the pork knuckle occasionally with dripping from the roasting pan and if you like splash some beer from time to time. 15 minutes before the pork knuckle is ready, add the trimmed asparagus into the roasting pan and toss with the dripping. Season with salt and pepper and cook until tender.
http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com
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33 comments:
Oh yum, pork knuckle is extremely popular also in Poland! My dad would love this, I love how the skin looks☺
This is my first time hearing of Schweinshaxe - i am loving how you used the broiler to get that crackle! And, asparagus look so much prettier with this that potatos and sauerkraut IMO.
We had Schweinshaxe at Oktoberfest but I like your spring version very very much! Thank you Angie !
That looks so wonderful and love the crispyness added at the end of cooking. I prefer the asparagus for sure, makes it lighter with a bigfer piece of meat.
this looks wonderful never had it!
There's nothing better than roast pork! Your German recipe sounds amazing---I know it would be a hit with my family!!
Great job with this! Love roast pork, and yours looks perfect -- that skin is wonderful. Haven't had this particular dish -- really need to try it. Thanks!
Dear Angie, This is a dish that I simply love!! I grew up eating pork knuckles. My mom used to put it in the Sunday tomato sauce. xoxo Catherine
What a lovely roasted pork preparation, Angie! I've never had pork knuckle but love tender pork dishes, especially served with beautiful spring asparagus. Great photos!
This looks absolutely delicious Angie!!
Oh Angie, your pork knuckle looks delicious, I would love to have this for dinner...love all the spices in it. Thanks for the recipe...have a great week!
This looks so flavorful! Love the crisp skin skin and it looks so juicy!
This is just beautiful and I love your detailed instructions. It gives me the confidence to cook an amazing pork knuckle, just like yours. Thanks Angie.
I got to tell ya...Manservant loves these! I think I better send him over to your house because I know I will never make him one. When he was in Germany and South Africa he often ordered these. Thanks Angie for this!
How I wish I could make this pork knuckle. Looks so yummy!
It looks crispy and delicious!!.......Abrazotes, Marcela
I like cooking pork with juniper berries. This recipe looks wonderful.
Shit son! I need to share this idea with my dad! He loves himself some pork!!!
Of course asparagus! It's in season! :D
I had some store-bought braised pork knuckle/trotters few weeks ago (they were fall-off-the-bone good), now you make me crave for roasted version. Good of us - source of collagen
Oh goodness, this dish brings back memories! I haven't had Schweinshaxe since I was little (like 10 years old?). While I can't remember exactly what it tasted like, I do remember it was quite good, which was shocking to me at the time because I remember being scared to eat it... well, to be fair, I was scared to eat a lot of my very German relatives dishes. ;) This looks so crispy and delicious, Angie!! Wish I could reach through my screen and devour it!
I never heard of Schweinshaxe but the dish looks so scrumptious. I can see how crisp the skin is and juicy inside. It looks beautiful on the serving dish.
Now you have me wanting to go out and buy a couple of pork knuckles. The skin looks like it is SO crispy and delicious. Good looking dish Angie.
This is gorgeous! And what a beautiful centerpiece it would make for a spring party. I love it.
Wow, it looks mouthwatering! I had Schweinehaxe once in Munich, but never cooked it myself. This recipe sounds really easy.
Happy Easter ☺☺
I've never had this cut of meat, but I do like pork. You've browned it so beautifully, and with the asparagus and grape tomatoes it makes a beautiful platter of food. I do love sauerkraut and potatoes, but they aren't quite as pretty!
I've never heard of this before but it looks like a lovely special occasion dish!!
Love the bed of asparagus it's resting on!
Always love a good-looking and homely roast! I can just imagine the crackling skin as one bites into it.
Schweinshaxe is the one dish that my husband eats each and every time we are in Germany. When we are in Munich, one of our meals is always at the Haxnbauer restaurant. I know we would love your pork knuckles.
This looks amazing, Angie! I am super excited for our asparagus to be ready and make some tasty dishes like this.
I love German pork knuckle and finally made it at home; but since I bought 2, I am going to use your recipe for the second pork knuckle! YUM! Such a delicious recipe and so easy too!
Ciao,
Roz
Sehr leckeres Schweinehaxe Rezept - Danke!
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