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German-Style Haxe Roasted Pork Knuckle
Indulge in the rich, hearty flavors of traditional German cuisine with this Haxe Roasted Pork Knuckle recipe. This succulent, aromatic dish features pork knuckle perfectly roasted to a golden brown, seasoned with a blend of spices and herbs that create an irresistible crust, and infused with the tangy brightness of fresh lemon. A staple in Bavarian beer houses, this Haxe is a treat for the senses and a testament to the comfort and satisfaction of homestyle German cooking.
Servings: 4
Ingredients
- Haxe (pork knuckle)
- 1 (about 2-3 lbs)
- Lemon
- 1, sliced
- Fresh thyme
- 3 sprigs
- Fresh rosemary
- 3 sprigs
- Olive oil
- 2 tablespoons
- Onion powder
- 1 teaspoon
- Garlic powder
- 1 teaspoon
- Paprika
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Salt
- 1 teaspoon
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine salt, black pepper, paprika, garlic powder, and onion powder to make a spice rub.
- Rub the spice mixture all over the pork knuckle.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add the seasoned haxe to the skillet and sear on all sides until browned, about 5 minutes per side.
- Place the fresh rosemary, thyme, and lemon slices on top of the haxe.
- Transfer the skillet to the preheated oven and roast for 45-50 minutes, or until the haxe is cooked through and golden brown.
- Remove from the oven and let the haxe rest for a few minutes before serving.
- Serve the Haxe Roasted Pork Knuckle with traditional German sides like sauerkraut and boiled potatoes, and enjoy!
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 1 hour • Calories: 600 • Fat: 40g • Carbs: 2g • Protein: 50g • Sodium: 1200mg • Sugar: 1g
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