Schweinshaxe (Roast Knuckle of Pork)
Beautiful tender meat infused with Caraway seeds and garlic, with a mountain of crispy crackling. This has to be one of the cheapest cuts of meat and massively under-valued. The ones I bought yesterday (from Theobalds) were £1.80 per knuckle. There is a lot of meat on them, a big one can easily feed two hungry & greedy people, that's porky-heaven at 90p per person! It's a fatty cut so not for everyone I guess. It's like a cross between gammon & pork belly. You can use them for a classic pea & ham soup, or braised Chinese style with cinnamon and star-anise, or plain roasted like they do in Germany. The last route is the one I did last night. Yum...
The cooking time is quite long, 2-3 hours, so this would be perfect for a lazy Sunday lunch on a cold winter's day. Log burning fire... bottle of wine...or two... mmmnnnn
CLICK BELOW FOR RECIPE:
1 Unsmoked Pork Knuckle (per 2 adults)
1 teaspoon salt
1 tablespoon caraway seeds
1 clove garlic (crushed to a paste)
water
TO PREPARE:
1. Preheat an oven to 180C.
2. Score the fat with a very sharp knife just down to the meat in long lines 1cm apart. Then score at a diagonal to create little diamond shapes. This will guarantee amazing crispy crackling and get the flavours of the rub right into the meat.
3. Rub the meat all over with the salt, caraway & garlic. No extra oil is needed.
4. Put the pork in a high sided roasting dish and fill with 2cm water.
TO COOK:
Put the pork in the preheated oven for 2.5 hours. Check the water after each hour, if it looks too dry in the pan add a little more.
That's it...
In Germany they would have Sauerkraut, potato dumplings. I had it with nothing more than a big plate of steamed kale, and a big heap of homemade apple sauce.
I don't have a picture for this one yet, but will update when I next cook it and have a camera to hand.
The cooking time is quite long, 2-3 hours, so this would be perfect for a lazy Sunday lunch on a cold winter's day. Log burning fire... bottle of wine...or two... mmmnnnn
CLICK BELOW FOR RECIPE:
1 Unsmoked Pork Knuckle (per 2 adults)
1 teaspoon salt
1 tablespoon caraway seeds
1 clove garlic (crushed to a paste)
water
TO PREPARE:
1. Preheat an oven to 180C.
2. Score the fat with a very sharp knife just down to the meat in long lines 1cm apart. Then score at a diagonal to create little diamond shapes. This will guarantee amazing crispy crackling and get the flavours of the rub right into the meat.
3. Rub the meat all over with the salt, caraway & garlic. No extra oil is needed.
4. Put the pork in a high sided roasting dish and fill with 2cm water.
TO COOK:
Put the pork in the preheated oven for 2.5 hours. Check the water after each hour, if it looks too dry in the pan add a little more.
That's it...
In Germany they would have Sauerkraut, potato dumplings. I had it with nothing more than a big plate of steamed kale, and a big heap of homemade apple sauce.
I don't have a picture for this one yet, but will update when I next cook it and have a camera to hand.
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