OTHER LANGUAGES: German
The knuckles of pork “Schweinshaxe” is regionally known under different names: The Franks call them Knöchla or Adlerhaxe, in Switzerland the knuckle is called Gnagi or Wädli. Depending on the region, the knuckles of pork are prepared differently, in Northern Germany and Poland most of them salted, in Southern Germany and in Bavaria unsalted crispy fried or cooked. In this article with recipe you will get a good overview of how to prepare your own shank. Inspire your loved ones with a crispy knuckle from your own kitchen. Jump directly to the recipe…
- 1. Buy Front or Rear Knuckle of Pork and Quantity per Person?
- 2. Cook Knuckle of Pork and serve with Sauerkraut, all Questions answered quickly…
- 3. Grilled Knuckle of Pork
- 4. Bavarian Knuckles of Pork Prepared like a Bavarian Chef
- 5. Recipe Knuckle of Pork
- 6. Calories Porc Knuckle, the Nutritional Value at a Glance
- 7. All Recipes for Roast Pork and Side Dishes
1. Buy Front or Rear Knuckle of Pork and Quantity per Person?
The rear knuckle of pork is generally fleshier than the front knuckle because the front knuckle of pork has a higher proportion of bone. Therefore a rear leg is optimal for the family meal or the invitations with many guests. Per person you can count on at least 250 g gross weight of knuckle, after all there is one bone. The quantity calculation then looks like this: 2 persons approx. 500 g knuckle of pork, 4 persons approx. 1 kg,…
2. Cook Knuckle of Pork and serve with Sauerkraut, all Questions answered quickly…
For boiled knuckle of pork you buy salted knuckle of pork. Then cook the knuckle of pork until soft: Prepare a soup of strong vegetable broth, onion, soup vegetables, bay leaf, cloves, caraway and marjoram and cook for 15 minutes. Next, place the knuckle of pork in the soup and let it simmer gently. The preparation time for a 500 g knuckle of pork is approx. 1.5 – 2 hours, larger knuckle of pork takes longer, the knuckle of pork can remain in the soup for up to 3 hours. In the pressure cooker the preparation time is halved, you can use the knuckle of pork stock to prepare sauerkraut.
3. Grilled Knuckle of Pork
The grilled knuckle of pork comes crispy and resch on the table. You can basically use unpickled knuckle of pork or pickled knuckle of pork. The quantity per person is discussed in point 1 of this article. Season the knuckle with salt, pepper and paprika and rub in. Preheat the oven to 200°C hot air and put the knuckle of pork in the oven after 15 minutes. You can place the seasoned knuckle of pork on a grill (grid) (baking tray with water underneath) or place the knuckle of pork in a roaster. Then reduce the temperature to 170°C and let the knuckle of pork cook for about 1.5-2-3 hours, depending on the size crispy.
Barbecue the knuckle of pork: I prefer to use the unpickled knuckle, it’s healthier.
4. Bavarian Knuckles of Pork Prepared like a Bavarian Chef
The day before preparation, put 5 pinches of pepper, a teaspoon of whole caraway, 1 teaspoon of paprika, a quartered clove of garlic and a teaspoon of sunflower oil in a large freezer bag. Put the washed, dry spotted knuckle of pork into the bag and knot this bag. Then massage the knuckle of pork with the spices and aromas and put the knuckle of pork overnight in the fridge.
Take the knuckle of pork out of the bag the next day and put it in a large roaster. Now season the marinated knuckle of pork with salt. Preheat the oven to 200°C hot air and put the knuckle of pork into the oven. Reduce the temperature to 170°C after 15-20 minutes. After 45 minutes add the vegetables: Carrots, celery, parsley root, halved onions, quartered potatoes. After another 30 minutes deglaze with gravy and beer, finish cooking the pork knuckles in a Bavarian style until crispy and serve with dumplings and sauerkraut.
5. Recipe Knuckle of Pork
So that you achieve a 100% result, the following recipe for the fried or crispy grilled pork knuckle with all the quantities. Good success!
OTHER LANGUAGES: German