Best 5 Bavarian Pork Leg Schweinshaxe Recipes

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**Bavarian Pork Leg (Schweinshaxe): A Culinary Journey to Bavaria**

Savor the delectable flavors of Bavaria with our comprehensive guide to preparing Schweinshaxe, a classic German pork knuckle dish. This succulent dish is a symphony of crispy skin, tender meat, and rich gravy, making it a beloved delicacy among food enthusiasts. Our collection of recipes caters to various cooking methods, ensuring that you can indulge in this Bavarian specialty regardless of your culinary skills or available equipment.

Embark on a culinary adventure as we present traditional and modern interpretations of Schweinshaxe. Master the art of slow-roasting the pork leg in a flavorful marinade, resulting in fall-off-the-bone tenderness. Explore the convenience of pressure cooking for a quicker yet equally delectable experience. For those seeking a crispy golden crust, uncover the secrets of deep-frying Schweinshaxe to achieve the perfect balance of textures.

Accompany your Schweinshaxe with an array of traditional German sides. From savory potato dumplings to tangy sauerkraut and refreshing salads, we provide a selection of recipes to complement and enhance the flavors of this iconic dish. Delve into the nuances of German cuisine as you learn to craft authentic sauces, such as the rich and flavorful jus or the aromatic gravy infused with herbs and spices.

Whether you're a seasoned chef or a home cook looking to impress your guests, our comprehensive guide to Schweinshaxe has everything you need to create a memorable dining experience. Join us on this culinary journey as we unlock the secrets of Bavarian pork leg and elevate your taste buds to new heights.

**Recipes Included:**

1. **Classic Roasted Schweinshaxe:** Experience the traditional method of slow-roasting a marinated pork leg in the oven, resulting in a crispy crust and succulent meat.

2. **Pressure Cooker Schweinshaxe:** Discover the convenience of using a pressure cooker to achieve fall-off-the-bone tenderness in a fraction of the time.

3. **Deep-Fried Schweinshaxe:** Indulge in the crispy delight of deep-fried pork leg, achieving a golden-brown crust and juicy interior.

4. **Potato Dumplings:** Complement your Schweinshaxe with fluffy and savory potato dumplings, a staple side dish in German cuisine.

5. **Sauerkraut:** Prepare authentic German sauerkraut, a tangy and flavorful accompaniment that pairs perfectly with the richness of pork.

6. **Green Salad:** Balance the hearty flavors of Schweinshaxe with a refreshing green salad, adding a touch of lightness and vibrancy to your meal.

7. **Jus:** Elevate your Schweinshaxe with a rich and flavorful jus, made from the pan drippings and enhanced with herbs and spices.

8. **Gravy:** Create a velvety and aromatic gravy to accompany your pork leg, using a combination of stock, wine, and herbs.

Here are our top 5 tried and tested recipes!

GERMAN PORK KNUCKLE (SCHWEINSHAXE) - SLOW ROASTED WITH CRISPY CRACKLING!



German Pork Knuckle (Schweinshaxe) - Slow Roasted with Crispy crackling! image

Recipe video above. Realistically, one knuckle will serve 2. But for wow factor, serve one per person!!!While producing tender Pork Knuckle flesh is straightforward enough, very few recipes truly nail the crispy crackling. So here is a recipe that finally does! The skin is crispy all over and fabulously bubbly, shattering into a thousand porky shards when you bite instead of breaking your teeth on hard, leathery patches!Meanwhile, the flesh is seasoned with traditional flavourings and the Pork Knuckle is served with an authentic, dark and malty German beer gravy. It's every carnivore's dream come true!

Provided by Nagi

Categories     Main

Number Of Ingredients 19

1 x 1.25kg / 2.5lb pork knuckle ((Note 1))
2 tbsp white vinegar ((Note 2))
3 garlic cloves (, cut into 4 - 6 slivers (Note 3))
2 tsp salt (, kosher / cooking salt NOT table salt (Note 4))
1 tsp black pepper
1 tsp juniper berries ((Note 5))
1 tsp caraway seeds
1 tsp fennel seeds
2 cups dark German beer ((Note 6))
2 cups chicken stock / broth (, low sodium)
1 carrot (, unpeeled, sliced 2cm / 0.8" thick)
1 onion (, unpeeled, halved, cut into 1.25cm / 1/2" thick slices)
1 head garlic (, cut in two halves horizontally)
5 juniper berries ((Note 5))
2 bay leaves (, preferably fresh otherwise dried)
2 tsp cornflour/cornstarch
1/2 cup water
1 tsp white sugar
1/4 - 1/2 tsp salt (, kosher / cooking salt NOT table salt (Note 4))

Steps:

  • Prick skin: Poke lots of small holes all over the pork knuckle's skin, using a small sharp knife or even a pin (eg. safety pin, sewing pin). Take care not to pierce through the fat into the flesh (Note 7).
  • Vinegar: Brush (or rub) 1 tbsp of the vinegar on the pork flesh only, including inside cracks / crevices and meat under the skin where it meets the flesh (but do not peel skin back). Avoid getting vinegar on the skin.
  • Stud with garlic: Make shallow incisions in the pork flesh (only) with a small knife then stuff with the garlic slivers.
  • Seasoning rub: Pound the rub ingredients in a mortar and pestle until it's a coarse powder (or use a Nutribullet, spice grinder or similar).
  • Rub seasoning on pork: Rub pork skin with olive oil. Then rub the seasoning mix all over the pork - on the flesh, skin, and getting into all the cracks and crevices.
  • Skewer skin (secret for crispy skin! Note 8): Pull the skin down to stretch it tight so there's no creases. Then thread through 2 metal skewers in a "X" formation near the base of the knuckle. Pierce through skin 2cm / 0.8" from the base of the pork knuckle to hold the stretched skin in place.
  • "Marinate" overnight: Place pork standing on a plate, then leave uncovered in the fridge overnight (Note 9).
  • Preheat oven to 180°C / 350°F (160°C fan).
  • Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables).
  • Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note 10)
  • Slow roast: Roast for 2 hours 10 minutes, rotating tray half way. (If the liquid in the pan is getting too low and in danger of drying out, top with 1/2 cup of water at a time.) Roast until the internal temperature in the thickest part of meat reaches 85°C / 185°F.
  • Remove knuckle from oven, transfer knuckle to a tray.
  • Increase oven: Increase oven to 260°C / 500°F (240°C fan) (Note 11)
  • Brush skin with vinegar: Brush skin with 1/2 the remaining 1 tbsp of vinegar. Place in oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar.
  • Skin should be crispy, dip golden and mostly bubbly.
  • Rest: Rest 15 minutes before serving with German Beer Gravy!
  • Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 - 2 cups.
  • Thicken: Bring liquid to a simmer. Mix cornflour and water, then pour into liquid while stirring. Add sugar and salt to taste.
  • Simmer: Simmer for 2 minutes or until it becomes a thin syrup consistency (German beer gravy should not be as thick as normal gravy, but quite runny). If it's too thick, add a touch of water. Too thin, simmer to reduce - it will thicken. Serve with pork knuckle!

Nutrition Facts : Calories 633 kcal, Carbohydrate 32 g, Protein 65 g, Fat 20 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 180 mg, Sodium 3504 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SCHWEINSHAXE (GERMAN PORK KNUCKLE)



Schweinshaxe (German Pork Knuckle) image

Schweinshaxe, or tender and juicy pork knuckle wrapped in a salty and roasted-crisp skin, is the quintessential Oktoberfest feast, perfect for pairing with a big stein of your favorite beer.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 3h10m

Number Of Ingredients 5

3 onions, sliced
4 pork hocks (knuckles), look for the meatiest ones you can find
2 garlic cloves, halved
2 Tbsp salt (we like to use a coarse grain)
12 oz beer (any beer will do)

Steps:

  • Preheat your oven to 350F.
  • Place the sliced onions in the bottom of a 8x8 baking dish.
  • Rub the skin of each pork hock with half of a garlic clove. After rubbing, add the garlic to the onions in the baking dish. Rub roughly 1/2 Tbsp of salt into the skin of each pork hock. Nestle the hocks, meaty side down, in the onions.
  • Pour the beer around the hocks.
  • Roast the hocks in the preheated oven for 3 hours, until the skin is crisp and the meat is fall-apart tender. (Check the hocks ever hour to be sure they haven't fallen over and there is still enough moisture in the bottom of the pan. Add hot water if the pan seems to be scorching.)
  • Each hock is traditionally served individually, with a fork and sharp knife, but most people find it easier to enjoy the crisp skin by just digging in with their hands.
  • Serve with boiled potatoes, potato dumplings, or spaetzle, and braised red cabbage or sauerkraut. (And don't forget the onions from the baking dish!)

Nutrition Facts : Calories 274 calories, ServingSize 1 knuckle

BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)



Bayrischer Schweinebraten (Bavarian Roast Pork) image

Roast pork is totally simple to make, and because my nieces keep asking for the recipe, I've published it here now.

Provided by International Recipes

Categories     Trusted Brands: Recipes and Tips

Time 3h20m

Yield 6

Number Of Ingredients 14

2 ¼ pounds boneless pork loin roast
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 teaspoon sweet paprika
½ teaspoon caraway seeds
2 teaspoons grainy mustard
1 tablespoon vegetable oil
1 large onion, quartered
2 carrots
⅛ celeriac (celery root), chopped
1 spring onion, chopped
2 cups water, or as needed - divided
2 tablespoons butter, or to taste
2 tablespoons cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
  • Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
  • Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
  • Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
  • Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
  • Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 9.6 g, Cholesterol 92.9 mg, Fat 21.1 g, Fiber 1.8 g, Protein 28.3 g, SaturatedFat 8.2 g, Sodium 531.6 mg, Sugar 2.6 g

BAVARIAN PORK LOIN



Bavarian Pork Loin image

I got the recipe for this tender pork roast from an aunt, who made it all the time. What a delicious taste sensation with sauerkraut, carrots, onions and apples.-Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 7

1 boneless pork loin roast (3 to 4 pounds)
1 can (14 ounces) Bavarian sauerkraut, rinsed and drained
1-3/4 cups chopped carrots
1 large onion, finely chopped
1/2 cup unsweetened apple juice
2 teaspoons dried parsley flakes
3 large tart apples, peeled and quartered

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the sauerkraut, carrots, onion, apple juice and parsley; spoon over roast. Cover and cook on low for 4 hours. , Add apples to slow cooker. Cover and cook 2-3 hours longer or until meat is tender. Remove roast; let stand for 10 minutes before slicing. Serve with sauerkraut mixture.

Nutrition Facts :

BAVARIAN PORK CHOPS



Bavarian Pork Chops image

I found this recipe on the "Pork - The Other White Meat" website. It's tender, delicious and good to make when I want to get dinner on the table fast.

Provided by TasteTester

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork chops, rib or loin
flour
2 teaspoons butter
8 ounces sliced fresh mushrooms
1 onion, diced
8 ounces beer (or apple juice)

Steps:

  • Lightly flour 4 pork chops; brown in a little butter. Add sliced mushrooms and onion to pan and stir in 8 ounces beer or apple juice.
  • Bring to a boil, cover and lower heat. Simmer 8 minutes; season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 291.1, Fat 16.3, SaturatedFat 6.2, Cholesterol 80.1, Sodium 86.9, Carbohydrate 6.9, Fiber 1, Sugar 2.2, Protein 24.9

Tips:

  • Use a sharp knife to score the pork skin to help the salt and seasonings penetrate.
  • Rub the pork leg with a mixture of salt, pepper, and garlic powder.
  • Slow-roast the pork leg in a Dutch oven or roasting pan for several hours until the meat is fall-off-the-bone tender.
  • Serve the pork leg with crispy potato dumplings, red cabbage, and gravy.
  • For a more authentic Bavarian experience, serve the pork leg with a side of beer.

Conclusion:

Bavarian pork leg is a hearty and flavorful dish that is perfect for a special occasion. With its crispy skin, tender meat, and delicious gravy, this dish is sure to be a hit with your family and friends. So next time you're looking for a special meal to make, give Bavarian pork leg a try. You won't be disappointed.

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