Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)
Pork knuckles are without a doubt one of the most loved comfort food by those in the know.
No matter if roasted, braised, soused , served whole or cut-up in stew’s, prepared any which way – pork knuckles rock ! 🙂
The one featured today is probably the most simple, yet also the best version.
Seasoned with only kosher salt, then braised until very tender and finally roast until super crisp, it is a perfect example of how a great ingredient can easily be transformed into a world-class dish with just a little time and a lot of love 🙂
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Bon Appétit ! Life is Good !
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Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)
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Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)
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Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- slice 1/2 med size red cabbage and 1 large white onion into fine julienne, season with 1/3 cup red wine vinegar, 3 tblsp peanut oil, 1 tsp sugar and kosher salt and cayenne pepper to taste, mix well
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- Rotkraut Salat / Red Cabbage Slaw
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- Maillard Mustard / Grated Horseradish
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- season pork knuckle generously with kosher salt, place in a roasting dish, add 1/2 inch water, cover tightly with alu-foil and braise in a 375F oven until very tender but NOT ! falling apart, between 2.5 and 3.5 hours, depending on size of knuckle(s)
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- remove alu-foil and roast until skin is golden and crisp (at this point the skin will be shattering into pieces when knocked with the back of the knife and the meat can easily be pulled apart with a fork and knife
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- Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)
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- Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)
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- Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)
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- Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)
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- Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)
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- Knusprige Schweinshaxe Mit Rotkrautsalat (Roast Pork Knuckle With Red Cabbage Slaw)
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ChefsOpinion 
Great cut … my wife and I both use it extensively. It is funny that the German is ‘Haxe’ and you translate it as ‘knuckle’. That *is* a common word for the cut but, here, we call it the ‘hock’ … obviously a cognate.
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Hi John,
Hock and knuckle – same thing.
Shank – same thing, with a longer bone.
Butt is the American word for the whole FRONT leg (as strange as that is ) 🙂
Please note that lately, young cooks and “Chefs” mix-up the proper words because of lack of real professional training.
Because of a million and one websites and other posts, proper labeling of cuts, especially in the USA, has mostly gone the way of the manual typewriter.
You can still find it and use it, but………..
Cheers 🙂
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