Pork Knuckles with Gravy
1
Pork Knuckles with Gravy
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).
Ingredients
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
Directions
Preparation:20min ›
Cook:3hours ›
Ready in:3hours20min
- Slash the skin at about 1 inch spaces or get the butcher to do it for you.
- Rub salt on the skin and into the slits
- Place knuckles in a roasting tin with 1 or 2 cups of water.
- Place in preheated oven at 200 degrees C for a total of 3 hours.
- After half an hour turn knuckles. Turn again every half hour making sure that the water does not boil off; replenishing as necessary.
- Cut onion into 6 wedges and place in roasting tin at the last turning.
- Remove from oven and allow stand for 10 to 15 minutes.
- 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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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (2)
3
I made this last night with bratkartoffeln and saurkraut. Delicious - 02 Feb 2011 (Review from Allrecipes UK & Ireland)
1
Something else. Pickles should read "pickled" and servings is 4 - 02 Nov 2008 (Review from Allrecipes UK & Ireland)
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