Best 4 Roasted Pork Knuckle Or Hock A German Recipes
**Roasted Pork Knuckle or Hock: A German Delicacy**
Crispy, tender, and bursting with flavor, roasted pork knuckle or hock is a quintessential German dish that has delighted taste buds for centuries. This culinary masterpiece is a true testament to the art of slow roasting, where a succulent pork knuckle or hock is lovingly seasoned and roasted to perfection, resulting in a dish that is both visually stunning and incredibly delicious. The crispy, golden-brown skin shatters at the first bite, revealing tender, fall-off-the-bone meat that melts in your mouth. Whether you prefer the traditional German method of roasting with beer or opt for a more modern twist with herbs and spices, this roasted pork dish is sure to leave you craving for more. Explore our collection of roasted pork knuckle and hock recipes, each offering a unique take on this classic dish. From the classic German recipe to variations inspired by international flavors, we have something for every palate. So, prepare your taste buds for a culinary journey like no other, and let the flavors of roasted pork knuckle or hock transport you to the heart of Germany.
GERMAN PORK KNUCKLE (SCHWEINSHAXE) - SLOW ROASTED WITH CRISPY CRACKLING!
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
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
OMA'S SCHWEINSHAXE ~ HOW TO MAKE PORK HOCKS
Learn how to make German Roasted Pork Hocks (Pork Knuckles) anytime you want something traditionally German and wonderfully delicious! A hearty Oktoberfest meal for any time of the year!
Provided by Gerhild Fulson
Categories dinner
Time 3h45m
Yield 2
Number Of Ingredients 5
Steps:
- Prep and cook according to the recipe. Broil to crispen skin and serve
SCHWEINSHAXE (GERMAN PORK KNUCKLE)
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
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
ROASTED PORK KNUCKLE (OR HOCK) A GERMAN RECIPE
OHH MY GOOSH!!! Flavor to die for!!!! Served with smashed taters and green beans...You have a meal fit for a King or a Queen.... This is an ole German recipe, known as Schweinshaxe. Or a baked pork hock. Easy to prepare, with a crispy skin, very tender and flavorful meat that will fall off the bone. It takes time to cook, but...
Provided by Nancy J. Patrykus
Categories Roasts
Time 2h35m
Number Of Ingredients 6
Steps:
- 1. When at the meat market...pick out knuckle or knuckles..heavy with meat. AW..go ahead...buy six, you won't regreat it! When home,rub the skin with salt, garlic and oil. Sprinkle with caraway seeds if wanted. Place knuckle in a baking dish with a little water. Do not cover. Place a few slics of onion in the water around the knuckle. Bake at 360F. for about 2-1/2 hours. Add more water during the baking process if it starts to dry up. NOTE: Keep your doors locked... the neighbors ....WILL be a calling!!!....LOL
Tips:
- Choose the right pork knuckle: Look for a knuckle that is meaty and has a good layer of fat. The ideal weight for a pork knuckle is around 3-4 pounds.
- Prepare the pork knuckle: Before cooking, remove any excess fat from the knuckle and make a few deep incisions in the skin. This will help the seasonings penetrate the meat.
- Season the pork knuckle: Rub the knuckle with a mixture of salt, pepper, garlic powder, and paprika. You can also add other herbs and spices, such as rosemary, thyme, or sage.
- Roast the pork knuckle: Place the knuckle in a roasting pan and add a cup of water or broth. Cover the pan and roast the knuckle in a preheated oven at 325 degrees Fahrenheit for 2-3 hours, or until the meat is tender and the skin is crispy.
- Serve the pork knuckle: Serve the knuckle with your favorite sides, such as mashed potatoes, sauerkraut, or red cabbage. You can also serve it with a dipping sauce, such as horseradish sauce or apple sauce.
Conclusion:
Roasted pork knuckle is a delicious and hearty dish that is perfect for a special occasion. It is easy to make and can be cooked in a variety of ways. Whether you choose to roast it in the oven, slow-cook it in a crock pot, or grill it, you are sure to enjoy this classic German dish.
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