ROASTED PORK KNUCKLE (or hock) A German Recipe

Nancy J. Patrykus

By
@Finnjin

OHH MY GOOSH!!!
Flavor to die for!!!!
Served with smashed taters and green beans...You have a meal fit for a King or a Queen....
This is an ole German recipe, known as Schweinshaxe. Or a baked pork hock.
Easy to prepare, with a crispy skin, very tender and flavorful meat that will fall off the bone.
It takes time to cook, but all you have to do is be patient and build up your appitite.
What else can I say????
But enjoy....Nancy...2/11/13


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Rating:

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Serves:

1 per person

Prep:

5 Min

Cook:

2 Hr 30 Min

Ingredients

1 large
knuckle /per person
2 Tbsp
salt/ for each knuckle
garlic bulbs...for rubbing
oil....for rubbing on skin
caraway seeds...optional
1-2 medium
onions....sliced

Directions Step-By-Step

1
When at the meat market...pick out knuckle or knuckles..heavy with meat.
AW..go ahead...buy six, you won't regreat it!
When home,rub the skin with salt, garlic and oil.
Sprinkle with caraway seeds if wanted.
Place knuckle in a baking dish with a little water.
Do not cover.
Place a few slics of onion in the water around the knuckle.
Bake at 360F. for about 2-1/2 hours.
Add more water during the baking process if it starts to dry up.
NOTE: Keep your doors locked...
the neighbors ....WILL be a calling!!!....LOL

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