Pork knuckle or “Schweinhaxe” is German food at its best. A tasty marinade gives the pork knuckle a juicy roast. Slow cooking is good. Be sure to have plenty of Bavarian lager beer to drink.
Ingredients
- 2 pork knuckles
Marinade
- 2 dl dark beer
- 1 dl soy sauce
- 2 tablespoons cane sugar
- 3 rosemary sprigs
- 1 tablespoon green peppers
Instructions
- Make a lengthwise cut to skin of the pork knuckle with sharp knife, otherwise, the skin may tighten in the oven and squeeze out the juices from the meat.
- Take a large freezer bag and put the marinade ingredients in the bag. Stir to mix.
- Put the pork knuckle in the bag and marinate for 24 hours in the fridge.
- Start the oven on full heat.
- Take out the pork legs from the fridge and place in the oven tray. Thickest skin side up.
- Pour the marinades into the baking dish.
- Place the pork legs in the oven. Turn the heat down to 150°C and cook for 2-3 hours. Keep spooning the marinade over the meat occasionally. You may add some water if it gets dry.
- The pork legs are cooked when the meat comes off the bone easily.
Nutrition (values are an approximate guide)
Calories: 164kcal | Carbohydrates: 9g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1431mg | Potassium: 321mg | Fiber: 1g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
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Last Updated on June 11, 2022 by Flavorado
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