Pork Knuckles Recipe - Schweinshaxe

pork knuckle

🥗Healthier: pork shoulder

💰Cheaper: chicken leg

Pork shoulder is leaner, while chicken leg is more affordable.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple juice

Non-alcoholic beer maintains flavor without alcohol.

Take the pork knuckle with the skin on and season it with any seasoning you like, such as Kirkland organic seasoning or Georgia potatoes seasoning.

Rub the seasoning into the meat and place garlic cloves underneath the knuckle for flavor.

Pat the skin dry and sprinkle vinegar on top, using about 1-2 tablespoons.

Cover the pork knuckle with salt, about 1 teaspoon.

Refrigerate for about 3 hours or overnight to dry the skin.

Preheat the oven to 350°F (175°C).

Take butternut squash (or any squash) and place it at the bottom of the roasting pan to catch the juices from the meat.

Before placing in the oven, sprinkle about half a teaspoon more of vinegar on top of the pork knuckle.

Roast in the preheated oven for about 2.5 to 3 hours until the meat starts to fall apart and the skin is charred.

If the skin starts to char too much, cover it lightly with parchment paper or aluminum foil.

Serve the knuckle on top of penne pasta, using the cooking juices as a sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary