roasted pork knuckle (or hock) a german recipe
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
prep time
5 Min
cook time
2 Hr 30 Min
method
---
yield
1 per person
Ingredients
- 1 large knuckle /per person
- 2 tablespoons salt/ for each knuckle
- - garlic bulbs...for rubbing
- - oil....for rubbing on skin
- - caraway seeds...optional
- 1-2 medium onions....sliced
How To Make roasted pork knuckle (or hock) a german recipe
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Step 1When 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 - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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