Schweinshaxe (German Crispy Pork Knuckle)
The best Oktoberfest meal you've never heard of: schweinshaxe, a pork knuckle that's simmered, then roasted until the skin crackles and the meat is juicy.
It's traditionally served with sauerkraut and mashed potatoes (try my carnivore mashed potatoes). It's easier than you think.
Video tutorial: https://youtu.be/kOyV_tqe5Y0
Schweinshaxe (German Crispy Pork Knuckle)
Ingredients
- 2 fresh (not smoked) ham hocks
- 2 tsp salt or seasoning, for the water
- 1 large onion, quartered
- 2 tsp whole black peppercorns
- 1 tbsp caraway seeds
- 5 bay leaves
- Keto seasoning or salt, for the skin
Instructions
- Bring water in a Dutch oven to a boil and add the salt, onion, peppercorns, caraway and bay leaves.
- Lower the heat so the water is hot but not boiling, and add the hocks, fully covered with water. Cook low and slow 45–90 minutes, depending on size.
- Remove from the water and score the skin with a knife (see the video).
- Preheat the oven to 375°F. Season the hocks and place them on a rack in a roasting pan.
- Roast 45–90 minutes, depending on size, to 180°F inside.
- Raise the oven to 425°F and cook 20 more minutes, watching closely, until the skin pops, crackles and gets super crispy.