Knucklefest | ChefsOpinion

Schweinehaxe (Pork Knuckle)

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Pork knuckles have many fans and admirers around the world, yet, despite so many folks loving to eat them in restaurants (especially German restaurants or, if the opportunity presents itself, at the most famous “Knucklefest” of them all, Munich’s Oktoberfest 🙂 , very few people prepare them at home, especially in the US.
I assume the reason for this reservation is the fear of doing something wrong when preparing a rather underused and underappreciated part of the animal with which most cooks have never cooked.
While it can be daunting if one does not know how to do it right and there is a lack of proper guidance and hands-on experience, the following recipe it is nearly impossible to screw it up, therefore I hope it will serve to have more folks preparing this wonderful dish at home.
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Bon Appétit ! Life is Good !
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Schweinehaxe (Pork Knuckle)

before roasting……..

during roasting……..

after roasting……….

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: cut the knuckle off of a pork leg or a pork butt, reserve theleg/butt part for another recipe

: simmer the knuckle in salted water until very tender but NOT “falling of the bone”

: when the meat is tender, remove it fro the stock , (reserve the stock for another recipe)

: season the meat with kosher salt, sriracha and a bit of soy sauce, roast at 375 F , turn often, cook until the skin is super-crisp and the meat still very juicy and tender ; serve with red-or white cabbage, roast potatoes or dumplings, or just rustic bread and a spicy condiment, such as mustard, vinegar with chopped chiies or grated horseradish