Following on from the Kartoffelsalat, here is the recipe for the Schweinshaxe I promised.
Schweinshaxe simply means pork-knuckle and it's very important to get your pronunciation right when ordering it. When we were at Oktoberfest in Munich I inadvertently ordered a Schweinshexe - a pig-witch - much to the amusement of those in ear-shot.
Ingredients
Schweinshaxe simply means pork-knuckle and it's very important to get your pronunciation right when ordering it. When we were at Oktoberfest in Munich I inadvertently ordered a Schweinshexe - a pig-witch - much to the amusement of those in ear-shot.
Ingredients
- 2 Pork knuckles
- 2 tbsp caraway seeds
- ½ head of garlic (about 6 cloves)
- Salt and Pepper
Putting it all together
- In a pot big enough, cover the knuckles with just enough water to submerge them, and season water sufficiently with the rest of the ingredients.
- Bring to the boil and simmer for an hour.
- Take the knuckles out and allow to cool to room temperature.
[Pro-tip: the water is great for a stock, so don't waste it!] - Cut skin horizontally about ½ inc apart, and then roast at 190°c for 90 minutes. Pour some of the stock into the base of the pan. You can baste it, bit not too much because we don't want to detract from the crispiness of the skin.
- Raise temperature to 220°c for about 20 minutes to crisp up the skin - keep an eye on it and don't burn it.
It goes really well with Kartoffelsalat and Sauerkraut.