Schweinshaxe – Bavarian Slow Cooked Pork Knuckle is my pork porn coming to life!
When you have a craving and it fills a keto lifestyle I say embrace it! I was in the mood for some kind of roasted huge piece of pork and I decided to take on the Schweinshaxe!
Can I just say that the beer gravy in this recipe I would have a go at drowning in! I know I wouldn’t because I would most certainly drink my way out. It is that good.
The pork is super succulent and tastes amazing and the juniper berries take it to a whole other level.
When purchasing your pork hocks ask for the rear as they are the meatiest part.
I hope you love the recipe and share your results. This is one of my new favourite recipes and it will be cooked a few times yet until I more onto a new regular x
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All kinds of goodness going on in this meal
- 2 medium onions sliced into batons
- 2 Big Head beer
- 850 ml water
- 2 tsp juniper berries optional
- 1 bay leaf
- 1 whole lemon cut in half
- 1 whole bulb garlic halved
- 2 pork knuckles these are the hocks of the pig. Not smoked but raw and rear hocks preferred for meaty deliciousness
- olive oil
- 1/2 tsp xanthan
- 100 g butter
- 400 g brussel sprouts
- 300 g cabbage
- 4 bacon rashers
- 1 pinch salt
- 1 tsp cracked pepper
Add all the knuckle ingredients to a Dutch oven or slow cooker. Top with knuckles and cook until tender. I cooked for 3 hours at 150℃. Remove from oven if using oven.
Turn oven up to 220℃
Score pork skin (without going all the way through) drizzle with oil and rub in a generous amount of salt.
Remove knuckles very gently from gravy and place on a baking paper lined baking tray and return to oven. Cook 10-15 minutes or longer until you have crispy skin. Do not leave unattended. Mine took 16 minutes.
Remove juniper berries and lemon and discard. Remove garlic from Dutch oven. Squeeze garlic into small bowl and reserve.
Into the gravy add brussel sprouts, cabbage, bacon. Cover with lid and return to oven for 10 minutes, add 50g butter and cook further 5 minutes. Remove cabbage, Brussel sprouts and bacon. Add xanthan gum to gravy over medium to low heat and whisk until you have a gravy consistency. (add more xanthan by half tsps if needed)
Serve all together with kraut and garlic puree. Ours would serve 4-6 serves per 2 hocks.