Schweinshaxe Mit Kartoffelknödel

Ingredients

Pork knuckles

2 (about 3-4 pounds total)

Salt

1 tablespoon, for seasoning

Pepper

1 teaspoon, freshly ground

Caraway seeds

1 teaspoon

Garlic powder

1 teaspoon

Vegetable oil

2 tablespoons

Butter

4 tablespoons, for frying dumplings

Potatoes

2 pounds, peeled and grated

Bread crumbs

1 cup

Egg

1, beaten

Onion

1 medium, finely chopped

Parsley

1/4 cup, chopped

Salt

1 teaspoon, for dumplings

Pepper

1/2 teaspoon, for dumplings

Instructions

1. Preheat the oven to 350°F (175°C).
2. Score the skin of the pork knuckles in a crisscross pattern to help render the fat and achieve a crispy texture.
3. Season the pork knuckles generously with salt, pepper, caraway seeds, and garlic powder, ensuring to rub the seasoning into the scores.
4. Place the seasoned 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, basting occasionally with the drippings.
5. While the pork knuckles are roasting, prepare the kartoffelknödel (potato dumplings).
6. In a large bowl, combine the grated potatoes, bread crumbs, beaten egg, chopped onion, parsley, salt, and pepper. Mix well until combined.
7. Form the mixture into dumplings, about the size of a tennis ball.
8. Bring a large pot of salted water to a boil. Carefully add the dumplings and cook for about 20 minutes, or until they float to the surface, indicating they are cooked through.
9. Remove the dumplings with a slotted spoon 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 sauté until golden brown on all sides, creating a delicious crust.
12. Serve the roasted pork knuckles alongside the kartoffelknödel, garnished with fresh parsley, and enjoy this hearty German classic!