Pork Knuckle (Schweinshaxe)

Ingredients for Pork Knuckle (Schweinshaxe)

2 pork hocks (approx 1lb or 500g each)
Salt
Flavour free cooking oil (sunflower or groundnut)
Caraway Seeds
200ml cider

Directions for making Pork Knuckle (Schweinshaxe)

A classic hearty dish using a very cheap cut of pork, the Schweinshaxe, with its crispy skin is a delicious roast meat joint and in Germany is served with Sauerkraut, Dumplings and always a good dollop of apple sauce.

It is essential you score the skin deeply to ensure a good crackling surface. For this you also need to rub lots of salt and oil in too.

Place in a large deep baking tray. Pour 2cm of cider into the base and sprinkle caraway seeds over the pork knuckles.

Roast at 180°C for approximately 2 hours.

Roast pork Knuckle is not a dish that should be served in dainty portions. The Germans cut the pork thickly or in parts of Bavaria just drop a whole knuckle on each plate. You can drink red or white with this dish, or if you are feeling authentically 'oompah' try it with a large glass of ice cold german lager. Prosit!

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