Authentic Schweinshaxe Recipe: Crispy German Pork Knuckle

Ingredients

• 1 carrot, diced
• 1 onion, peeled and diced
• 1 leek, chopped
• 1 stalk celery, diced
• 2 meaty pork knuckles
• 2 tablespoons vegetable shortening
• 1 teaspoon whole black peppercorns
• salt to taste
• 0.25 cup beer
• 1 pinch ground cumin, or to taste

Instructions

1. In a large stockpot, combine the carrot, onion, leek, celery, and pork knuckles. Add peppercorns and salt to your liking. Pour enough water into the pot to fully submerge the vegetables and pork. Cover the pot and cook over medium heat for 2 to 3 hours, or until the pork is tender. Remove the knuckles and drain, setting aside the vegetables and cooking liquid.
2. Preheat your oven to 425 degrees F (220 degrees C). In an enamel-coated cast iron baking dish or pan, melt the shortening. Arrange the drained pork knuckles, cooked vegetables, and approximately 2 cups of the reserved cooking liquid in the pan.
3. Bake in the preheated oven for 30 minutes. During the final 10 minutes, drizzle the pork knuckles with beer that has salt dissolved in it. Lightly dust with cumin to enhance the flavor. Serve your crispy Schweinshaxe with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are often strained and served as a delicious sauce.

Nutrition

• Calories: 566 kcal
• Fat Content: 43 g
• Fiber Content: 3 g
• Sugar Content: 6 g
• Sodium Content: 131 mg
• Protein Content: 26 g
• Cholesterol Content: 95 mg
• Carbohydrate Content: 17 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g