Ingredients and Weight:
- Pork knuckle (hocks): 8 pounds (3.63 kilograms)
- German rye bread flour: 1 cup (120 grams)
- Dry mustard: 2 tablespoons (20 grams)
- Smoked paprika: 1 tablespoon (7 grams)
- Salt: 2 teaspoons (10 grams)
- Black pepper: 1 teaspoon (5 grams)
- Vegetable oil: 1/4 cup (60 milliliters)
- Chicken broth: 4 cups (946 milliliters)
- Beer (choose a dark, malty German lager or ale): 2 cups (473 milliliters)
- Sauerkraut: 2 pounds (907 grams), drained and rinsed
- Red cabbage: 1 pound (454 grams), shredded
- Apples: 2 medium (1 pound, 454 grams), peeled and chopped
- Onions: 2 medium (1 pound, 454 grams), chopped
- Brown sugar: 1/4 cup (50 grams)
- Apple cider vinegar: 1/4 cup (59 milliliters)
Preparation Time:
20 minutes
Cooking Time:
3 hours
Difficulty Level:
2/5 (Medium)
Preparation Method Steps:
- Preheat oven to 350°F (177°C).
- In a large bowl, combine the rye bread flour, dry mustard, smoked paprika, salt, and black pepper.
- Remove the pork knuckles from the packaging and pat them dry with paper towels. Season the pork knuckles generously with the spice mixture.
- Heat the vegetable oil in a large Dutch oven or roasting pan over medium-high heat. Sear the pork knuckles on all sides until golden brown, about 5 minutes per side.
- Add the chicken broth and beer to the pot. Bring to a boil, then reduce heat and simmer for 2 hours, or until the pork is tender and falls off the bone.
- While the pork is cooking, prepare the sauerkraut mixture. Heat a skillet over medium heat. Add the sauerkraut, red cabbage, apples, onions, brown sugar, and apple cider vinegar. Cook for 10-15 minutes, or until the vegetables are softened and the liquid has reduced.
- Remove the pork knuckles from the pot and transfer them to the prepared sauerkraut mixture. Roast in the preheated oven for 1 hour, or until the pork is browned and crispy.
- Serve hot with additional sauerkraut mixture if desired.
Nutritional Information:
One serving (1 hock + 1/8 of sauerkraut mixture) contains approximately:
- Calories: 1200
- Protein: 60 grams
- Fat: 80 grams
- Carbohydrates: 120 grams
- Sodium: 2000 milligrams
Dish Characteristics:
- Crispy and tender pork knuckles
- Savory and tangy sauerkraut mixture
- Rich and malty flavor from the beer and spices
- Perfect for a special occasion or a hearty family meal
User Comments:
- "The pork hocks were fall-off-the-bone tender and the sauerkraut mixture was the perfect accompaniment. It tasted like I was in a German tavern!" - Sarah
- "I love how the rye bread flour coating gave the pork a unique crunch. The dish was both flavorful and satisfying." - John
- "This was my first time making Schweinshaxe, and I'm so glad I tried your recipe. It was easy to follow and the results were amazing!" - Mary
Special Precautions and Tips:
- Use a sharp knife to remove the excess skin from the pork knuckles before seasoning.
- If you can't find German rye bread flour, you can substitute regular all-purpose flour.
- Do not overcook the pork, or it will become dry.
- Serve the Schweinshaxe with your favorite sides, such as mashed potatoes, dumplings, or a side of sauerkraut.
