Schweinshaxe (Roasted Pork Knuckle)

If you have been lucky enough to visit Bavaria in southern Germany, you will already have come across this dish – it is a favourite at Oktoberfest celebrations.

Wandering around the Farmers Market, I came across some beautiful free range pork knuckles and was instantly transported back to a very happy trip to Munich many years ago when I had my first Schweinshaxe.  It is a very hearty and comforting meal and perfect for a cold, winters evening.  Without hesitation one of these beautiful knuckles found it’s way into my basket.

Driving home, I was already looking forward to dinner.

Schweinshaxe

1 Pork Knuckle

2 Brown Onions, sliced

2 Granny Smith Apples, sliced

Rock Salt

Minced Garlic

Caraway Seeds

400-500ml Water

Preheat oven to 180 deg C.  Slice the onions and apples and spread over the bottom of a small roasting pan.

Make sure the skin of the pork knuckle is dry and scored and then rub all over with salt and then the minced garlic.  Finally sprinkle over the caraway seeds and stand the knuckle on top of the onion and apple mix.  Pour the water into the roasting pan and roast for 2.5 hours, then turn the oven up to 220 deg C and cook for another 30 minutes.  The result will be beautiful crackling, melt in the mouth pork and a caramelised onion and apple garnish.

In Germany, this would be served with potato dumplings and sauerkraut but I served it very simply with some creamy, mashed potato and the onion and apple mix.  You could also deglaze the pan with some white wine and serve this with the meal.

Traditionally you would drink (German) beer with this but we found wine was equally enjoyable!

Guten Appetit.

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