Schweinshaxe (Pork Knuckles) |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 2 |
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Ingredients:
1 small leek |
1 stalk celery |
1 carrot |
1 onion |
2 meaty pork knuckles |
salt |
black peppercorns |
2 tablespoons cooking fat or 2 tablespoons vegetable shortening |
1/8 teaspoon cumin (or to taste) |
beer or water |
Directions:
1. Wash and dice the leek, celery, carrot and onion.
2. Cook pork knuckles, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender; avoid overcooking.
3. Remove from water; drain well reserving vegetables and cooking liquid.
4. Preheat oven to 425F.
5. Melt fat or shortening in an dutch oven.
6. Add drained pork knuckles, cooked vegetables and a small amount of cooking liquid.
7. Bake 30 minutes, moistening meat frequently with more cooking liquid.
8. Just before meat is done, sprinkle with beer or water in which a good amount of salt has been dissolved.
9. Add cumin to taste.
10. Serve with potato or white bread dumplings or sauerkraut salad.
11. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.
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