Schweinshaxe Recipe

Name: Teske's Germanias Schweinshaxe Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: German
Ingredients: 1 kg Pork knuckle (Schweinshaxe); 2 tbs Salt; 1 tbs Black pepper; 4 cloves Garlic cloves; 1 tsp Caraway seeds; 1 medium Onion; 1 medium Cabbage (for sauerkraut); 100 ml White vinegar; 1 tbs Sugar; 500 g Potato (for dumplings); 150 g Flour; 1 large Egg; 50 g Butter

Inspired by Teske's Germania

Time3h

Serves4

Crispy pork knuckle served with sauerkraut and potato dumplings.

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Pork knuckle (Schweinshaxe)

2 tbs Celtic sea salt

1 tbs black pepper

4 cloves Garlic cloves

1 tsp Caraway seeds

1 medium Onion

1 medium Cabbage (for sauerkraut)

0.42 cup (100 ml) White vinegar

1 tbs sugar

1 1/8 lb (500 g) Potato (for dumplings)

5.29 oz (150 g) Flour

1 large Egg

1 3/4 oz (50 g) Butter

Method

Cooking Instructions

Prepare the Pork Knuckle

Preheat your oven to 220°C (428°F). Score the skin of the pork knuckle in a crosshatch pattern, then rub it with salt, pepper, crushed garlic, and caraway seeds. Place it in a roasting pan.

Roast the Pork Knuckle

Roast the pork knuckle in the preheated oven for about 1.5 to 2 hours, basting occasionally with its juices, until the skin is crispy and golden brown.

Prepare the Sauerkraut

While the pork is roasting, shred the cabbage and combine it in a pot with vinegar, sugar, and a little water. Simmer over low heat for about 30-40 minutes until soft.

Make Potato Dumplings

Boil the potatoes until tender, then mash them and let them cool. Mix in flour, egg, and a pinch of salt to form a dough. Shape into dumplings and boil them in salted water until they rise to the surface, about 10-15 minutes.

Serve the Dish

Once everything is cooked, slice the pork knuckle and serve it alongside the sauerkraut and potato dumplings. Drizzle any remaining pan juices over the top.