Pork Knuckles with Gravy

Pork Knuckles with Gravy


3 people made this

This recipe of pork knuckle can be found in many Central European countries. For a traditional Bavarian meal call it 'Schweinshaxe' and serve with sauerkraut and 'semmel knodel' (bread dumpling).


Serves: 4 

  • 4 fresh pork knuckles
  • 1 pinch salt, as required
  • 1 onion
  • gravy mix to make 500ml
  • 1 to 2 cups water, as required

Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

  1. Slash the skin at about 1 inch spaces or get the butcher to do it for you.
  2. Rub salt on the skin and into the slits
  3. Place knuckles in a roasting tin with 1 or 2 cups of water.
  4. Place in preheated oven at 200 degrees C for a total of 3 hours.
  5. After half an hour turn knuckles. Turn again every half hour making sure that the water does not boil off; replenishing as necessary.
  6. Cut onion into 6 wedges and place in roasting tin at the last turning.
  7. Remove from oven and allow stand for 10 to 15 minutes.
  8. Place liquid from roasting tin in a separator and remove fat. Use remaining liquid to make gravy; add additional water to make up to 500ml if required. Place onion pieces into gravy.

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