Pork Knuckle German Style (Schweinshaxe)
The crispiest Pork Knuckle is a popular traditional Bavarian dish also known as Schweinshaxe. Popular during Oktoberfest and all year round.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at madcreationshub.com.
Cooking tools:
- Mortar and pestle
- Food processor
- Blender
- Instant-read thermometer
- Roasting pan
- Roasting rack
- Fine-mesh sieve
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Baking sheet
- Parchment paper
- Pastry brush
- Whisk
- Saucepan
- Measuring spoon
- Measuring cup
Ingredients
- 1 teaspoon juniper berries (optional)
- 1 teaspoon salt flakes
- 1 teaspoon black pepper
- 1 teaspoon caraway seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 2 tablespoons olive oil
- 1 pork knuckle (see notes (1.25 kg / 2.8 pounds))
- 1/2 large onion (roughly chopped)
- 3 cloves garlic
- 1 medium carrot (roughly chopped)
- 2 cups chicken stock
- 1 tablespoon Vegemite
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sweetener
- 1 tablespoon collagen
- 1/4 teaspoon xanthan gum
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