Schweinshaxe Mit Kartoffelknodel

Ingredients

• Vegetable oil (2 tablespoons)
• Butter (4 tablespoons)
• Parsley (2 tablespoons, chopped)
• Onion (1 medium, finely chopped)
• Egg (1)
• Bread crumbs (1 cup)
• Potatoes (6 large, peeled and grated)
• Garlic powder (1 teaspoon)
• Caraway seeds (1 teaspoon)
• Pepper (1 teaspoon)
• Salt (2 teaspoons)
• Pork knuckles (4 pieces)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Score the skin of the pork knuckles in a crisscross pattern.
3. Season the pork knuckles with salt, pepper, caraway seeds, and garlic powder.
4. Place the pork knuckles on a baking tray and roast in the preheated oven for 2-3 hours, or until the skin is crispy and the meat is tender.
5. While the pork knuckles are roasting, prepare the kartoffelknödel (potato dumplings).
6. In a large bowl, combine the grated potatoes, bread crumbs, egg, chopped onion, parsley, salt, and pepper. Mix well.
7. Form the mixture into dumplings, about the size of a tennis ball.
8. Bring a large pot of salted water to a boil. Add the dumplings and cook for about 20 minutes, or until they float to the surface.
9. Remove the dumplings from the water and drain.
10. In a large skillet, melt the butter with vegetable oil over medium heat.
11. Add the cooked dumplings to the skillet and cook until golden brown on all sides.
12. Serve the roasted pork knuckles with the kartoffelknödel and enjoy!