Teresa's Recipes
Schweinshaxe mit Knödel
Schweinshaxe mit Knödel is a beloved traditional German dish that showcases the hearty and robust flavors of Bavarian cuisine. This culinary masterpiece features a succulent roasted pork knuckle, renowned for its crispy skin and tender, juicy meat that practically falls off the bone. Accompanied by fluffy potato dumplings (Knödel) that soak up the savory juices, this dish is perfect for festive occasions or a cozy family gathering. The rich aroma of spices and the golden-brown crust will have your guests eagerly awaiting their first bite, transporting them straight to the charming beer gardens of Bavaria. Celebrate the rich culinary tradition of Germany with every mouthful of this delightful dish.
Ingredients
- 2, approximately 3-4 pounds each Pork knuckles
- 2 tablespoons Vegetable oil
- 4 tablespoons, divided Unsalted butter
- 1/4 cup, chopped (for garnish) Fresh parsley
- 1, beaten Egg
- 1 cup Bread crumbs
- 4 large, peeled and grated Potatoes
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Caraway seeds
- 1 teaspoon Black pepper
- 2 teaspoons, divided Salt
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Calories: 680
- Fat: 40g
- Carbs: 50g
- Protein: 36g
- Sodium: 850mg
- Sugar: 2g
Instructions
- Preheat the oven to 350°F (175°C).
- Using a sharp knife, score the skin of the pork knuckles in a crosshatch pattern, being careful not to cut into the meat.
- In a small bowl, combine 1 teaspoon of salt, black pepper, caraway seeds, garlic powder, and onion powder. Mix well.
- Rub the spice mixture all over the pork knuckles, ensuring it seeps into the scored skin for maximum flavor.
- 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.
- While the pork is roasting, prepare the potato dumplings (Knödel).
- 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.
- Form the mixture into 4 large, compact dumplings.
- 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.
- Using a slotted spoon, remove the dumplings and let them drain.
- In a large skillet, melt 2 tablespoons of butter with vegetable oil over medium heat.
- Add the drained dumplings to the skillet and fry until golden brown on all sides, about 5-7 minutes.
- Serve the roasted pork knuckles alongside the golden potato dumplings, garnished with additional chopped parsley. Enjoy!
Tips
- For an extra crispy skin, consider broiling the pork knuckles for the last few minutes of roasting.
- You can add a touch of beer to the basting liquid to enhance the flavor further.