Crispy German Pork Knuckles with Beer and Cumin

Schweinshaxe (Pork Knuckles) Recipe

Discover the hearty, flavorful world of traditional German cuisine with this Schweinshaxe (Pork Knuckles) recipe, perfect for sharing a comforting meal with loved ones. Known for its crispy exterior and tender, juicy meat, Schweinshaxe is a classic dish that brings the heartiness of European cooking straight to your table. Follow these detailed instructions to create an authentic and satisfying dish that pairs beautifully with potato dumplings or sauerkraut salad.

Ingredients:

• 1 leek, washed and diced
• 1 celery stalk, washed and diced
• 1 carrot, washed and diced
• 1 onion, peeled and diced
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 2 tablespoons vegetable shortening
• 2 teaspoons cumin
• 1 cup beer
• 1 cup water (plus more for cooking)

Instructions:

1. Prepare the Vegetables:
   Start by washing and dicing the leek, celery, carrot, and onion into small, uniform pieces. These vegetables will add a rich flavor to the pork knuckles as they cook together.

2. Cook the Pork Knuckles:
   In a large pot, combine the pork knuckles, diced vegetables, salt, and black peppercorns. Pour in enough water to cover the ingredients completely. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 2 to 3 hours, or until the pork knuckles are tender. Be careful not to overcook the meat; it should be tender but not falling apart.

3. Drain and Reserve:
   Once the pork knuckles are cooked, remove them from the pot and drain them well. Set aside the vegetables and cooking liquid for later use.

4. Preheat the Oven:
   While the pork knuckles are draining, preheat your oven to 425°F (220°C). This high temperature will help create a deliciously crispy crust on the pork knuckles.

5. Prepare for Baking:
   In a Dutch oven or a heavy roasting pan, melt the vegetable shortening over medium heat. Once melted, add the drained pork knuckles, cooked vegetables, and a small amount of the reserved cooking liquid.

6. Bake the Pork Knuckles:
   Place the Dutch oven in the preheated oven and bake for 30 minutes. During this time, frequently moisten the meat with additional cooking liquid to keep it moist and flavorful.

7. Final Touches:
   Just before the pork knuckles are done baking, sprinkle them with beer or water that has been seasoned with a good amount of salt. This step adds extra flavor and helps achieve a beautifully crisp skin. Season with cumin to taste.

8. Serve:
   Once the pork knuckles are perfectly crispy and golden brown, remove them from the oven. Serve hot with traditional accompaniments such as potato dumplings, white bread dumplings, or a fresh sauerkraut salad. For an authentic Bavarian touch, strain the juices and cooking liquid to serve as a flavorful sauce alongside the dish.

Note: In Bavaria, the cooking liquid and juices are often strained and served as an accompanying sauce to enhance the meal.

Enjoy this Schweinshaxe recipe, a true taste of German comfort food, that will impress your family and friends with its rich flavors and satisfying textures. 🍻🍽️