ROASTED PORK KNUCKLE (or hock) A German Recipe
Nancy J. Patrykus
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????
- 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
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