Schweinshaxe
Schweinshaxe is a traditional German dish known for its crispy skin and tender meat, typically served with sauerkraut and potatoes.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: roasting
- Cuisine: German
- Diet: omnivorous
Ingredients
Scale
- 1 pork knuckle (Schweinshaxe)
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup beer
- 4 cups beef broth
- 2 bay leaves
Instructions
- Preheat the oven to 350°F (175°C).
- Season the pork knuckle with salt, pepper, garlic powder, onion powder, and paprika.
- Place the knuckle in a roasting pan and pour the beer and beef broth around it.
- Add bay leaves to the broth.
- Roast in the preheated oven for about 2 hours, until the skin is crispy and the meat is tender.
- Let it rest for 10 minutes before serving.
Notes
- For a crispier skin, you can increase the oven temperature to 400°F (200°C) during the last 15 minutes of roasting.
- Serve with traditional sides like sauerkraut and potato dumplings.
Nutrition
- Serving Size: 1 piece
- Calories: 800
- Sugar: 0g
- Sodium: 1200mg
- Fat: 60g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 150mg
Find it online: https://teal-rat-724540.hostingersite.com/schweinshaxe/