Schweinshaxe, also known as pork knuckle, is a traditional German dish made from a pork knuckle that is roasted until crispy on the outside and tender on the inside. It is typically served with gravy, sauerkraut, and mashed potatoes or dumplings. The pork knuckle is usually brined for several days before cooking, which gives it a distinct flavor and tenderness.
- 1 pork knuckle (about 4-5 lbs)
- 2 cups water
- 2 cups white wine
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 2 tbsp salt
- 2 tbsp juniper berries
- 2 tbsp black peppercorns
- 2 cloves of garlic, minced
- 2 bay leaves
- 1 onion, sliced
- 1 carrot, sliced
- 1 celery stalk, sliced
- In a large mixing bowl, combine the water, white wine, apple cider vinegar, brown sugar, salt, juniper berries, black peppercorns, garlic, bay leaves, onion, carrot, and celery stalk. Mix well.
- Place the pork knuckle in a large container or resealable bag, and pour the brine over the pork knuckle. Seal the container or bag and refrigerate for 3-4 days, turning the pork knuckle occasionally.
- Preheat the oven to 350°F (175°C).
- Remove the pork knuckle from the brine and pat dry.
- Place the pork knuckle in a roasting pan and roast for 2-2.5 hours, or until the skin is golden brown and crispy and the meat is tender.
- Let rest for 10-15 minutes before serving with gravy, sauerkraut, and mashed potatoes or dumplings.
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