Schweinshaxe mit Knödel

Ingredients

Pork knuckles

2, approximately 3-4 pounds each

Vegetable oil

2 tablespoons

Unsalted butter

4 tablespoons, divided

Fresh parsley

1/4 cup, chopped (for garnish)

Egg

1, beaten

Bread crumbs

1 cup

Potatoes

4 large, peeled and grated

Onion powder

1 teaspoon

Garlic powder

1 teaspoon

Caraway seeds

1 teaspoon

Black pepper

1 teaspoon

Salt

2 teaspoons, divided

Instructions

1. Preheat the oven to 350°F (175°C).
2. Using a sharp knife, score the skin of the pork knuckles in a crosshatch pattern, being careful not to cut into the meat.
3. In a small bowl, combine 1 teaspoon of salt, black pepper, caraway seeds, garlic powder, and onion powder. Mix well.
4. Rub the spice mixture all over the pork knuckles, ensuring it seeps into the scored skin for maximum flavor.
5. Place the seasoned pork knuckles skin side up on a baking tray. Roast in the preheated oven for 2.5 to 3 hours, or until the skin is crispy and the meat is fork-tender. Baste occasionally to keep the meat moist.
6. While the pork is roasting, prepare the potato dumplings (Knödel).
7. In a large bowl, mix the grated potatoes, bread crumbs, beaten egg, chopped parsley, and the remaining 1 teaspoon of salt and pepper until well combined.
8. Form the mixture into 4 large, compact dumplings.
9. Bring a large pot of salted water to a rolling boil. Carefully add the dumplings and cook for about 20 minutes, or until they float to the surface, indicating they are done.
10. Using a slotted spoon, remove the dumplings and let them drain.
11. In a large skillet, melt 2 tablespoons of butter with vegetable oil over medium heat.
12. Add the drained dumplings to the skillet and fry until golden brown on all sides, about 5-7 minutes.
13. Serve the roasted pork knuckles alongside the golden potato dumplings, garnished with additional chopped parsley. Enjoy!