German Cuisine 1 - Schweinshaxe or roasted pork knuckle

Lunch With the Pied Piper in Hamlin (or Hameln)

The other day I was in Hamlin in Lower Saxony and, after spending a morning with a real life Pied Piper, we retired to the excellent Rattenfänger-Haus in the old town centre. And what a lovely old watering hole this place is…

I was persuaded to order Schweinshaxe - and if you are looking for a hearty, delicious dish then look no further than this popular German plate of pork knuckle.

https://youtube.com/shorts/Se-HAWNLaCk?feature=share

The mouthwatering meal is sure to satisfy, especially if you are hungry. Schweinshaxe, also known as roasted ham hock, is made from a pork knuckle, which is the joint at the end of a pork leg. The knuckle is marinated in a mixture of herbs, spices, and salt and then slow-roasted for several hours over an open flame.

The result is a juicy, tender piece of meat that melts in your mouth.

The key to making a great Schweinshaxe is to ensure that the meat is cooked to perfection. The pork knuckle should be roasted until it is golden brown on the outside and succulent on the inside. If cooked correctly, the pork knuckle will be juicy and tender and will have a slightly smoky flavour.

Schweinshaxe is traditionally served with a side of boiled potatoes, sauerkraut, and a dark beer. The combination of the smokiness of the pork knuckle, the sweetness of the potatoes, and the tanginess makes for a truly memorable dish.

By the way, we had plenty of proof the locals in this town are in love with pork - the local market stalls were stuffed with delicious looking sauages…

RECIPE for Schweinshaxe

Ingredients:

1 large pork knuckle (approximately 2-3 lbs.) 1 tablespoon vegetable oil -2 cloves of garlic, minced -2 tablespoons of caraway seeds -2 tablespoons of ground black pepper -2 tablespoons of sea salt -1/2 teaspoon of ground nutmeg -1/2 teaspoon of ground allspice -1 teaspoon of dried thyme -1/4 cup of apple cider vinegar -2 cups of chicken broth

Instructions:

1. Preheat your oven to 375 degrees Fahrenheit. 2. Rub the pork knuckle all over with the vegetable oil. 3. In a small bowl, combine the garlic, caraway seeds, pepper, salt, nutmeg, allspice, and thyme. Rub this mixture over the pork knuckle.

4. Place the pork knuckle in a roasting pan, and pour in the apple cider vinegar and the chicken broth. 5. Roast the pork knuckle in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature of the pork registers at least 145 degrees Fahrenheit. 6. Baste the pork knuckle with the pan

FAQ

What is Schweinshaxe made of?

Schweinshaxe is a traditional German dish made from the pork knuckle (the joint between the tibia/fibula and the foot of the pig). It is marinated in spices like caraway, garlic, and nutmeg, then slow-roasted until the skin turns golden and crackling crisp.

What is the difference between Schweinshaxe and Eisbein?

While both are pork knuckles, Schweinshaxe is roasted over high heat to achieve a crispy, crackling outer skin (popular in Bavaria and southern Germany). Eisbein is pickled and boiled or cured, resulting in a soft, tender skin (traditional in Northern and Eastern Germany).

What sides go best with Schweinshaxe?

Schweinshaxe is traditionally served with potato dumplings (Kartoffelknödel) or boiled potatoes, tangy sauerkraut, red cabbage, a rich dark beer gravy (Dunkelbiersoße), and a cold glass of German dark lager or wheat beer.

How do you get the skin on Schweinshaxe extra crispy?

The secret to crackling skin is scoring the fat layer without cutting into the meat, drying the skin thoroughly before roasting, and giving it a burst of high heat (around 220°C / 425°F) for the final 15–20 minutes of cooking.