Schweinshaxe Recipe
A large tender pork shank with a caramelized outer crust. Served on a bed of Haus-made sauerkraut with a side of German potato salad.
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Ingredients
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Pork Shank
Sauerkraut
German Potato Salad
Method
Pork Shank Preparation
- 1
Seasoning the Pork
Rub the pork shank all over with salt, black pepper, and caraway seeds. Make sure to massage the seasoning into the meat.
- 2
Searing the Pork
In a large skillet, heat olive oil over medium-high heat. Add the pork shank and sear on all sides until browned, about 10 minutes. Remove from skillet.
- 3
- 4
Crisping the Skin
After 2 hours, remove the foil and increase the oven temperature to 220°C (428°F). Roast for an additional 30 minutes or until the skin is crispy and caramelized.
Sauerkraut Preparation
- 5
Shredding the Cabbage
Remove the core from the cabbage and shred it finely.
- 6
Fermenting the Cabbage
In a large bowl, mix the shredded cabbage with salt and caraway seeds. Pack it tightly into a fermentation vessel and allow it to ferment at room temperature for at least 1 week.
- 7
Finishing the Sauerkraut
After fermenting, add apple cider vinegar to taste before serving.
German Potato Salad Preparation
- 8
Cooking the Potatoes
Boil the potatoes in salted water until tender, about 20 minutes. Drain and let them cool slightly before peeling and cutting into cubes.
- 9
- 10
Making the Dressing
In the same skillet, add the chopped onion to the bacon fat and sauté until translucent. Stir in the apple cider vinegar, mustard, and olive oil. Season with salt and pepper to taste.
- 11
Combining Ingredients
In a large bowl, combine the potatoes, bacon, and dressing. Toss well and sprinkle with fresh parsley before serving.