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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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Preparation :
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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

: Rotkraut Salat / Red Cabbage Slaw

: Maillard Mustard / Grated Horseradish

: 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)

: 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