How to Cook a 10 Lb Beef Knuckle

A hunk of impossibly tender, juicy pork meat on the bone, all wrapped in crispy crackling skin, you say? Exist nevertheless my beating center! Called Schweinshaxe, this slow-roasted German Pork Knuckle comes with a richly-flavoured beer gravy.

Of the many things Germans have perfected, pork roast is right upwards in that location. And central to this compact art is of form amazing crackling, something most recipes fall brusk on with Pork Knuckle … but nosotros croaky the code!

German Pork Knuckle (Schweinshaxe)

Pork Knuckle – sometimes chosen Grunter Knuckle – is as Bavarian equally Oktoberfest, lederhosen and BMW. Called Schweinshaxen, these mighty hunks of roasted pork hock are a fixture of pubs and beer halls in Munich and this part of Federal republic of germany, as well equally nearby Austria.

Ever served in a pool of night and malty beer gravy, Pork Knuckle is loved past Germans for its juicy, lip-smackingly rich meat on the bone, all wrapped in a sheath of golden crackling that shatters under a pocketknife.

Don't permit appearances fool yous! Pork Knuckle might not win many dazzler pageants (except maybe in the optics of a Bavarian! 😂) but one taste is all it takes to fall head over heels for this German archetype. And once you accept, nothing else e'er goes downward quite as well with a behemothic stein of common cold German beer!!

The challenge: How to brand crispy skin on Pork Knuckle

While producing deliciously tender meat in German Pork Knuckle is straightforward enough, very rarely practice y'all see a Pork Knuckle fully encased with really skillful crackling. I mean the properly bubbly skin, the stuff that shatters delightfully into a thousand porky shards under the teeth. Not the stone-difficult and flat sort of crackling where it's your teeth more likely to be shattering!

It'southward the shape of the pork knuckle that makes it hard to go perfect crackling all over. Crackling is easy enough when the skin is level and flat every bit in pork belly and shoulder, due to even heat distribution. With Pork Knuckle, the skin is wrapped around the os and oriented vertically.

This means two things. Firstly, due to height and thus temperature difference in the oven, the height and lesser skin areas of the knuckle are harder to cook evenly. Secondly, the pare shrinks as it roasts, causing creases and folds which never plow into good crackling.

Then how practice you get perfect crispy crackling for Pork Knuckle?

Here'southward how:

1. Leave raw Pork Knuckle uncovered in the fridge overnight to permit the skin dry out. This stride I recommend for all my crispy crackling pork recipes such as this abdomen, likewise this abdomen and this shoulder;

2. Prick the skin all over using a modest sharp pocketknife or a pivot. This is a proven technique I've used for Crispy Chinese Pork Belly to make the crackling bubbly-crispy instead of a hard and flat sheet;

3. High oestrus, always!;

4. Utilise skewers to keep the skin stretched and flat. This is the GAME CHANGING TIP! Without the skewers, the skin shrinks as information technology roasts. This creates crevices and folds, which leads to bad crackling. 😞

Skewers foreclose the peel from shrinking and creasing as it slow roasts. This ways superior crispy crackling!

Without the skewers, the pare contracts equally it slow roasts, creating folds in the skin that don't become crispy.

Ingredients for Crispy High german Pork Knuckle

i. Pork knuckle

Offset upwards, you demand to get your hands on a pork knuckle. Here is what information technology looks like:

Firstly, pork knuckles are not pig'south trotters (feet)! Despite the proper name, information technology is actually the compact upper role of the pig's leg. Pork knuckle is variously known every bit pig knuckle, pork shanks, pork hock and ham hock (though this as well refers to smoked or cured hocks). For German Pork Knuckle, we specifically need the rear leg duke / hocks because they are much bigger and meatier. Pork knuckles / hocks cut from the front end legs of a pig are smaller and often smoked to brand smoked ham hocks, for dishes like Pea & Ham Soup.

Note too that sometimes pork knuckles / hocks are sold brined (salted) equally pickled hocks or ham hocks. Lightly brined knuckles may be suitable for this recipe, nevertheless I have not tested this. We also do not want smoked hocks. I recommend you stick to un-brined, raw pork knuckles / hocks.

I pork knuckle (around 1.2 – 1.3kg / 2.6 – ii.9lb) is enough to comfortably feed two. If it's a particularly small knuckle, it will feed ane very hungry eater!

Where to get pork knuckle – Hither in Sydney, they are sold at some butchers though you usually need to ask for information technology, as they may accept it out the dorsum rather than in the counter display. However, I found it quite easy to get pork knuckle from Asian butchers. They may take it displayed or stored at the back. They are skilful value at around $8/kg ($four/lb)! Remember: Ask for rear leg hocks / knuckles. And testify them the photo higher up! 😂

(Bit of food trivia for you: the reason why pork knuckles are easily institute at Asian butchers is it's a pork cutting used in Asian cooking. In dissimilarity, the pork knuckle is ofttimes function of the whole ham (leg) in Western cooking, hence why it's non as widely available separately at Western butchers.)

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2. Seasoning rub

Hither's what yous need to set the pork for roasting:

• Juniper berries, caraway seeds and fennel – These are some traditional flavourings used when seasoning the Pork Knuckle. They are easy to detect these days, though juniper berries are less common in mainstream grocery stores in Commonwealth of australia. Aside from spice shops, they are usually carried by delis and fresh produce stores with a expert pick of herbs and spices (eg. Harris Subcontract);

• Garlic – Considering garlic is ever welcome! These are cutting into slivers and stuffed into pocket-sized incisions made into the flesh of the pork; and

• Vinegar – Vinegar is for brushing onto the flesh and skin of the pork to reduce strong pork odour that you can sometimes go roasting secondary pork cuts. Information technology's not a step y'all see with all pork recipes, but it'due south worth doing every bit an insurance policy. Information technology does not brand the pork gustatory modality "vinegary" at all.

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three. German beer gravy ingredients

A rich, dark, total-bodied gravy flavoured with beer is the traditional sauce served with Pork Knuckle . The base of the gravy is the pan juices remaining later roasting the pork knuckle. Here'due south what you need to arrive:

Dark German beer – The key flavouring for the gravy which also makes information technology a deep, night chocolate-brown colour. I used Weihenstephaner Tradition Bayrisch Dunkel which is a nighttime German language beer (Bavarian, in fact!) sold at Dan Murphys in Australia .

If you can't notice German dark beer, any dark ale, porter or stout will practise (fifty-fifty Guinness!). Just brand certain it's a proper dark beer else the gravy volition lack richness, sweetness and color. Yet, avert stouts that are likewise heavy and bitter, as they can exist overwhelming here.

German Beer used to make Beer Gravy for crispy German language Pork Knuckle.

• Bay leaves, carrot, onion and garlic – Typical ingredients used in homemade stocks for the flavour base, which is essentially what we're making here!

• Chicken stock – For extra savoury depth in the gravy. If you don't take any, I am confident the gravy will still take enough flavor if yous just used h2o instead;

• Juniper berries – More of that fruity, spiky-tasting berry echoing the flavor in the pork rub;

• Table salt and carbohydrate – Seasonings for the gravy; and

• Cornflour / cornstarch – To thicken the beer gravy. This is fairly traditional in beer gravy for a couple of reasons. Firstly, it gives the gravy a clearer finish compared to flour, which makes gravies cloudy.

  Secondly, we end upward with a off-white book of pan liquid later on the the pork is roasted since we are edifice a tasty stock under information technology as it roasts. This is unlike to the roasted meat pan drippings similar with roast lamb, roast pork etc, which lacks much liquid initially. Then we need a thickener we tin can merely stir straight into the stock to make the gravy, rather than cooking off flour in the fats of pan drippings, and then calculation liquids.

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How to make Crispy German Pork Knuckle

This section is a chip lengthy. Fear not: it's actually just information rather than an indication of effort! In all honesty, once yous become to the actual doing part, you'll realise it's actually a very low-effort recipe. 🙂

Here'south a rundown of how I've broken this section upwardly:

1. Preparing and seasoning the Pork Knuckle;

2. Slow-roasting;

3. Crisping upward the crackling; and

4. Making the beer gravy.

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Part 1: Training & seasoning

Firstly, preparing the pork and seasoning it!

1. Prick skin – Poke lots of small holes all over the Pork Knuckle's skin using a small, sharp knife or fifty-fifty a pivot (eg. safe pin, sewing pivot). Effectually 100 or so. Really. Lots and lots! The more holes you prick, the more than crackling "bubbles" y'all will end up with – and bubbles are good! No holes = flat and hard crackling = chipped teeth!
   

2. CAUTION: Don't pierce the flesh! Take care not to pierce through the fat under the skin and into the mankind. Whatever holes that are also deep volition cause the meat juices to bubble up through the hole and run down the skin. Everywhere the meat juices comes into contact with will not go crispy.

3. Brush flesh with vinegar – Brush or rub 1 tablespoon of the vinegar on the pork flesh, including within any cracks or crevices, and under the skin where information technology meets the flesh (but do not peel skin back). See above in the ingredients section for why we apply vinegar.

   Notation at this stage nosotros simply apply to the flesh. The skin will be washed after during the high heat roasting step when nosotros are crisping up the crackling!

4. Stud with garlic: Make shallow incisions in the exposed pork flesh just with a small knife then stuff with the garlic slivers. This is to add flavour into the mankind;

5. Making the seasoning rub: Pound the rub ingredients in a mortar and pestle until it'southward a coarse powder (or apply a Nutribullet, spice grinder or similar);

6. Rub seasoning over pork: Rub pork skin with olive oil. And so rub the seasoning mix all over the pork – on the flesh, pare, and getting it into all the cracks and crevices.

7. Skewer pare (cloak-and-dagger for crispy peel! ): Pull the skin down to stretch information technology taut so there's no creases. Then thread through 2 metal skewers near the base of the knuckle in an "X" shape. Practise this past piercing the skin on one side, forcing the skewer through the flesh and through the skin on the other side and so it pierces the skin about 2cm / 0.8″ from the border of the skin. Repeat with the other skewer, perpendicular to the first (to form a "X"), to concord the stretched skin in place.

   TIPS:

   – Position the skewers then they pass through as close to the os equally possible;
   – Brand the point at which yous pierce the peel 2cm / 0.8″ from the bottom edge of the skin. If it's as well close to the edge, it might tear as it roasts;
   – No metal skewers? Use wooden or bamboo skewers but soak them for 1 hour in water beforehand which will help stop them from burning in the oven. Also cut off nigh of the skewer excesses sticking out;

8. Leave overnight: Place pork upright on a plate, then leave uncovered in the fridge overnight. The purpose of this is twofold. Firstly, to "marinate" the pork knuckle to get the seasoning flavours into the mankind every bit well every bit the salt. Secondly, to dry out the peel to ensure we get that awesome crispy crackling!

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Part 2: Slow-roast

Seasoning and "marinating" done, now it's wearisome-roasting time to make the flesh beautifully tender!

1. Prepare for roasting – Put all the beer gravy ingredients in a roasting pan that's deep enough to hold more than than ~1.5L (iii quarts) of liquid. So set a rack over the pan and put the pork knuckle on top with the cut side face downwards.

   This setup achieves two things. Firstly, the steam rise from the liquid keeps the underside flesh prissy and moist without affecting the crispiness of the pare (the bending of the sloped knuckle skin is such that it doesn't become directly hit with steam). And secondly, the meat juices drip down into the pan which adds lots of compact flavour into the stock we're building for the beer gravy. Win, win, win!

2. Slow-roast two hours x minutes – Roast for effectually 2 hours 10 minutes at 180°C / 350°F (160°C fan), rotating the tray halfway, or until the internal temperature in the thickest role reaches 85°C / 185°F.

   Having a meat thermometer really helps here to achieve the ideal cook time for the flesh. Pork knuckle meat is really not that fatty or uniformly rich with connective tissue, so if you lot melt it excessively it can begin to lose juiciness in parts.

   It is withal much more forgiving than lean pork cuts such as tenderloin, where dryness sets in quickly if you do cook information technology for longer than necessary. But it is not as forgiving as, for example, pork shoulder or pork belly, where you can go considerably over the required cook time and the mankind will withal exist juicy.

   In short, it'due south all-time to use a meat thermometer! I accept a Thermapen – more on that absurd gadget hither.

What it looks like afterwards the initial slow-roast, before crisping skin

When you pull the pork knuckle out of the oven after this initial ho-hum-roast, the skin should still be soft and rubbery, but very dry. The skin needs to be soft at this stage in order for the pork crackling bubbles to form when nosotros put it back into the oven at a very high temperature. If the pare is crispy at this stage, those lovely bubbles can't form and information technology's game over! 😩

This is what information technology should expect similar after the offset cooking phase:

German language Pork Knuckle later on the slow-roasting phase, before blasting in a hot oven to class the crispy crackling skin.

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Part three: Brand that Crispy Pork Knuckle crackling!

1. Creepo up heat! – Transfer the knuckle to a split tray, and increase the oven to 260°C / 500°F (240°C fan). Crackling needs a super-hot oven!

   The liquid in the roasting pan at this stage should exist reduced, and just needs to be thickened to brand the Beer Gravy – meet Part 4 below;

2. Brush skin with vinegar – Brush the skin with half the remaining 1 tbsp of vinegar. See above in ingredients department for the purpose of the vinegar.

   Don't worry! Brushing with vinegar doesn't affect the crispiness of the skin. We only brush on a bit and the loftier heat of the oven evaporates information technology quickly;

3. Nail information technology! Put the knuckle in the oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar at this point.

4. And now, swoon … The pare should be crispy all over, deep golden and mostly covered with cute, tiny bubbles. Information technology will be virtually-perfect – equally perfect I believe as you lot tin can go crackling with pork knuckle! The evidently fact is that the shape of a pork knuckle ways the crackling will never be quite as perfect as what you can achieve with a overnice, flat slice of pork belly where the crackling tin be made perfect from edge to edge.

   Simply nosotros get darn close, and I reckon better than anything I've seen out there!

   Now rest the pork for fifteen minutes to allow the juices in the meat to redistribute. If you skip this step, then the meat juices will just run everywhere when you beginning ripping* into the meat!

   Don't forget that jug of German language beer gravy! See beneath for steps for how to make it.

* There is just no other way to describe how a pork knuckle should be eaten!

Crispy crackling on German Pork Knuckle. Not a unmarried patch of rubbery skin!!

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Part four: German beer gravy

While the pare is crisping upwards in the oven into crackling perfection, brand the beer gravy:

1. Strain – Strain roasting pan juices into a saucepan. The exact amount of liquid you end upward with in the pan will exist affected by things such as the accuracy of your oven, the size of the roasting pan and and then on. But there's no need to check for precise liquid quantity here, nosotros can adjust it once the cornflour / cornstarch is added. Here's how:

   – If yous're brusque on liquid, the gravy will exist too thick so we can only add water to increase the volume;
   – If you have likewise much liquid, the gravy will be also thin then simmer the gravy for longer to reduce and concentrate;

   Aim for effectually 1.5 – 2 cups, but aim for gravy thickness equally your guide for the right quantities. And taste, of form!

2. Thicken gravy with cornstarch – One time book and concentration is adjusted (if necessary), bring the gravy stock to a simmer. Mix cornflour and water to make a slurry, then pour into gravy while stirring.

   And so just simmer for 2 minutes until it becomes a thin syrup consistency. Beer gravy for Pork Knuckle is not supposed to be every bit thick as English language-style gravy like you serve with roast pork or roast lamb. Run across in a higher place for adjusting thickness as required.

   Pour gravy into a jug and serve aslope the pork knuckle. Or, plate it the traditional way by firstly pouring a big puddle of gravy into the middle of a plate, so placing the knuckle grandly on top!

How and what to serve with German Pork Knuckle

Traditionally, Pork Knuckle is often served with a hefty German language irish potato dumpling or two. The sticky balls make the perfect stodgy vehicle (in a good way!) for mopping upwardly that delicious gravy! On the side, you might have some sauerkraut or a slaw-similar cabbage salad (like to this one, which would make a lovely side here).

White potato dumplings are across our telescopic for today, so later this week instead I will be sharing I've shared a High german Potato Salad to become with the Pork Knuckle, likewise as a refreshing sour cream and dill German Cucumber Salad that will be perfect to cutting through all the gummy richness of the Pork Knuckle.

And for dessert? Well information technology's just got to be everyone's favourite ruddy-laced German torte, Blackness Forest Cake hasn't it? 😉 Lookout man this space!

With that, it'south over to you! Who tin wait until Oktoberfest time to brand this astonishing roast?? Non me, that'due south for certain!! – Nagi x

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Servings ii

Tap or hover to scale

Recipe video above. Realistically, one knuckle will serve two. But for wow factor, serve one per person!!!

While producing tender Pork Knuckle flesh is straightforward plenty, very few recipes truly nail the crispy crackling. So here is a recipe that finally does! The skin is crispy all over and fabulously bubbly, shattering into a thousand porky shards when you bite instead of breaking your teeth on hard, leathery patches!

Meanwhile, the mankind is seasoned with traditional flavourings and the Pork Knuckle is served with an authentic, dark and malty German language beer gravy. It's every carnivore's dream come true!

• ▢ 1 x 1.25kg / two.5lb pork knuckle (Note 1)
• ▢ 2 tbsp white vinegar (Annotation 2)
• ▢ 3 garlic cloves , cut into 4 – half-dozen slivers (Note iii)

Marinade Rub:

• ▢ 2 tsp salt , kosher / cooking table salt NOT table salt (Note 4)
• ▢ 1 tsp black pepper
• ▢ 1 tsp juniper berries (Note 5)
• ▢ 1 tsp caraway seeds
• ▢ ane tsp fennel seeds

Beer Gravy:

• ▢ 2 cups dark German beer (Notation 6)
• ▢ 2 cups chicken stock / broth , low sodium
• ▢ i carrot , unpeeled, sliced 2cm / 0.8″ thick
• ▢ 1 onion , unpeeled, halved, cut into 1.25cm / one/two″ thick slices
• ▢ 1 caput garlic , cut in two halves horizontally
• ▢ 5 juniper berries (Notation 5)
• ▢ 2 bay leaves , preferably fresh otherwise dried

Gravy thickening and seasoning:

• ▢ 2 tsp cornflour/cornstarch
• ▢ 1/2 loving cup water
• ▢ 1 tsp white carbohydrate
• ▢ ane/4 – 1/ii tsp salt , kosher / cooking common salt Not table salt (Note four)

Grooming and seasoning:

• Prick pare: Poke lots of small holes all over the pork knuckle's skin, using a small abrupt knife or even a pin (eg. rubber pin, sewing pin). Accept intendance non to pierce through the fat into the flesh (Note 7).

• Vinegar: Castor (or rub) one tbsp of the vinegar on the pork flesh simply, including inside cracks / crevices and meat under the peel where information technology meets the flesh (just exercise not skin skin back). Avoid getting vinegar on the skin.

• Stud with garlic: Make shallow incisions in the pork flesh (simply) with a small-scale knife then stuff with the garlic slivers.

• Seasoning rub: Pound the rub ingredients in a mortar and pestle until information technology'southward a fibroid powder (or use a Nutribullet, spice grinder or like).

• Rub seasoning on pork: Rub pork pare with olive oil. And then rub the seasoning mix all over the pork – on the flesh, peel, and getting into all the cracks and crevices.

• Skewer skin (secret for crispy skin! Notation viii): Pull the skin down to stretch it tight so there'due south no creases. So thread through 2 metal skewers in a "Ten" formation near the base of the knuckle. Pierce through skin 2cm / 0.8" from the base of operations of the pork knuckle to hold the stretched skin in place.

• "Marinate" overnight: Place pork continuing on a plate, then leave uncovered in the fridge overnight (Note 9).

Irksome-roasting:

• Preheat oven to 180°C / 350°F (160°C fan).

• Beer gravy: Put all beer gravy ingredients in a roasting pan (deep plenty to concur all liquids and vegetables).

• Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note x)

• Slow roast: Roast for two hours 10 minutes, rotating tray one-half way. (If the liquid in the pan is getting too low and in danger of drying out, top with 1/2 cup of water at a time.) Roast until the internal temperature in the thickest part of meat reaches 85°C / 185°F.

Make crispy Pork Knuckle crackling!

• Remove knuckle from oven, transfer knuckle to a tray.

• Increase oven: Increment oven to 260°C / 500°F (240°C fan) (Note 11)

• Brush skin with vinegar: Brush skin with 1/2 the remaining ane tbsp of vinegar. Place in oven for xxx minutes, rotating tray halfway and brushing with remaining vinegar.

• Skin should exist crispy, dip golden and mostly bubbly.

• Residuum: Rest xv minutes earlier serving with High german Beer Gravy!

German beer gravy:

• Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have effectually 1.v – 2 cups.

• Thicken: Bring liquid to a simmer. Mix cornflour and water, then cascade into liquid while stirring. Add saccharide and common salt to taste.

• Simmer: Simmer for 2 minutes or until it becomes a sparse syrup consistency (German beer gravy should non be as thick as normal gravy, but quite runny). If it's too thick, add together a bear upon of water. Likewise sparse, simmer to reduce – information technology will thicken. Serve with pork knuckle!

i. Pork knuckle – Also known as Squealer Knuckle, Pork Hock or Pork Shank. For German Pork Knuckle, y'all must utilise hindquarter (ie. rear legs) Pork Knuckles because they are meatier. Enquire for this at butchers equally they sometimes have it out back, or guild. The easiest place to find it in Sydney is at Asian butchers! Even if non on display, they will probably have it out the back or frozen. Ensure they cutting it and so it has a apartment lesser. This is a good value cut: ~$8/kg ($4/lb).

Note that sometimes knuckles / hocks are sold brined (ie. salted) every bitpickled hocksorham hocks. Lightly brined knuckles may be suitable for this recipe, yet I accept non tested this. I recommend you stick to united nations-brined, raw pork knuckles.

ii. Vinegar – Used to castor onto the flesh and pare of the pork to reduce strong pork odour that you can sometimes get with secondary pork cuts. It's not a step you meet with all pork recipes, but it's a precautionary pace that's advisable for this recipe.

three. Garlic slivers – Cut them small-scale enough and then they will fit (and stay!) inside small incisions cut in the pork flesh. You lot desire effectually 10 or so.

4. Salt – Utilize kosher or cooking salt, not table table salt (grains are too fine so will brand this as well salty). If you only take tabular array common salt, and so reduce table salt quantities by ane/3.

five. Juniper berries – A traditional ingredient in German cuisine, it has a gustatory modality exactly similar gin (considering it'due south the main flavouring of gin!) Find these are Harris Farm (NSW, QLD), speciality stores, or spice stores. It'due south a singled-out and authentic flavour in the pork knuckle and gravy, so really do endeavour to observe it! It's easy to find online.

half-dozen. Dark High german beer – I apply Weihenstephaner Tradition Bayrisch Dunkel which is a dark High german beer sold at Dan Murphys (Commonwealth of australia). Dark beer gives the gravy richness of flavour and also colour. If you lot can't find German beer, nearly night beer, porter or stout volition do (even Guinness!). But avoid any dark beers that are as well bitter, sweet or extremely rich.

7. Pricking – Avoid penetrating the flesh while pricking. The meat juices will bubble through, preventing the peel going well-baked.

8. Skewering skin –  This is a technique that solves much of the challenge of achieving sensational crispy crackling on Pork Knuckle. Most recipes you see accept pretty underwhelming, patchy crackling on the knuckle, often with lots of rubbery $.25. Rarely do you lot run across that peachy bubbly crackling we so desire. This is because the skin bunches, sags and and creases as it bakes. These parts never well-baked properly considering the oven heat doesn't become evenly applied to the skin, and so we get poor crackling. The solution? Threading skewers to keep skin stretched out + pricking peel = infrequent crackling on pork knuckle that you rarely see!!

No metallic skewers? No problem. Utilize wooden or bamboo skewers instead, soaked in water for 1 hour. Photos in post show duke made with wooden skewers (black and burnt but they worked!). Video uses metallic.

ix. Overnight fridge: This is to dry out the skin for amend crackling, plus "marinating" time with the seasonings.

10. Pork standing upright – Ideally the pork can sit down on its flat bottom with the leg bones vertical. If the pork is not stable in this position (depends how flat the butcher cut it) use folded pieces of foil stuffed underneath to assist stabilise it (yous don't want information technology to fall over in oven!).

11. Hot oven is key for bully crackling! If you can't go this loftier, just go every bit high as your oven can get.

12. Serve with – You lot will want a squeamish, fresh, tangy salad to cut through all the richness of the meat. This German Cucumber Salad is only the ticket! Or our No-Mayo Coleslaw with Apple is inspired by the sort of cabbage salads seen in Germany. Potatoes also make an excellent side. I'chiliad sharing High german-way White potato Salad this week to go with the Pork Knuckle.

13. Recipe references – Though the final recipe is a RecipeTin creation, it's one nosotros created with reference and learnings from a scattering of online resources. We have also feasted on our fair share of excellent Pork Knuckle here and in Germany!

Calories: 633 cal (32%) Carbohydrates: 32 one thousand (eleven%) Protein: 65 g (130%) Fat: 20 g (31%) Saturated Fat: 6 thou (38%) Trans Fat: 1 g Cholesterol: 180 mg (lx%) Sodium: 3504 mg (152%) Potassium: 1581 mg (45%) Fiber: 3 g (13%) Sugar: 6 g (7%) Vitamin A: 5115 IU (102%) Vitamin C: 12 mg (15%) Calcium: 146 mg (15%) Fe: 5 mg (28%)

Keywords: german pork knuckle, pig knuckle, pork hock, pork knuckle

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Source: https://www.recipetineats.com/crispy-german-pork-knuckle-schweinshaxe-with-beer-gravy/

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