Schweinshaxe - Crispy German Pork Knuckle Recipe

pork knuckle

🥗Healthier: pork shoulder

💰Cheaper: chicken leg

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

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: broth

Non-alcoholic beer retains flavor without alcohol, broth is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, margarine is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter, while bouillon cubes reduce costs.

Preheat the oven to a suitable temperature for baking.

Season the pork knuckle generously with salt and black pepper.

Sear the pork knuckle on all sides until browned.

Remove the knuckle and set aside. In the same skillet, sauté chopped garlic, onion, carrots, and celery until softened.

Add bay leaves and thyme, stirring to combine.

Return the pork knuckle to the skillet, skin side up, and bring to a simmer.

Cover the skillet and transfer to the preheated oven.

Roast until the meat is tender and the skin is crispy.

Remove the knuckle and let rest before slicing.

Strain the cooking liquid into a saucepan, whisk in flour to thicken, and simmer until gravy consistency is reached.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens