Schweinshaxe mit Knödel (pork knuckle with dumplings)

schweinshaxe_mit_knödel_(pork_knuckle_with_dumplings)

Schweinshaxe mit Knödel, or pork knuckle with dumplings, is a classic German dish that is popular not just in Germany but across the world. This hearty and filling meal is perfect for chilly evenings or as an indulgent treat during special occasions. The crispy and succulent pork knuckle is paired with fluffy and flavourful dumplings, making for a perfect balance of taste and texture.

The German word ‘Haxe’ refers to the lower hind leg of a pig, and the traditional recipe requires the knuckle to be braised or roasted until it becomes tender and crispy. This dish is a staple in Bavarian cuisine and has its roots in the rural countryside of Germany. While it used to be a dish for farmers and peasants, it has now become widely popular in German pubs and restaurants.

The dish is typically served with a side of sauerkraut, red cabbage or mashed potatoes, although the perfect accompaniment remains a cold pint of German beer. The combination of the juicy and flavourful pork combined with the fluffy and buttery dumplings makes this dish a favourite among meat lovers.

To make this dish, you will need a pork knuckle, some onions, garlic, and a variety of seasonings such as salt, pepper, and caraway seeds. The dumplings are made by combining flour, eggs, and milk to form a soft dough that is then shaped into small balls and cooked in boiling water.

One of the great things about this recipe is that it is flexible and you can play around with different flavours and ingredients to create your own variation of the dish. For example, you can add a touch of sweetness to the dish by marinating the pork knuckle in apple juice or beer before roasting it.

The preparation of the dish may seem daunting for some as it takes a few hours to cook, but it is well worth the wait. One of the best parts about this dish is the aroma that fills your home as it cooks. The mouth-watering scent of roasted pork and freshly baked dumplings will make your taste buds dance with anticipation.

Schweinshaxe mit Knödel is a dish that is more than just a meal - it is a cultural experience. It brings together the rich history and heritage of Germany and celebrates the country’s love for hearty and comforting cuisine. It is a dish that makes you feel warm and satisfied, and it is perfect for sharing with family and friends.

This pork knuckle with dumplings recipe is perfect for anyone looking to impress their guest with a hearty and flavourful dish. So go ahead and try this recipe and celebrate the rich culinary culture of Germany one bite at a time.

Ingredients:

For the Pork Knuckle: 1 pork knuckle, about 3-4 pounds 2 tablespoons vegetable oil 1 onion, quartered 2 cloves garlic, minced 1 tablespoon caraway seeds 1 teaspoon salt 1 teaspoon black pepper 2 cups chicken or beef broth 1 tablespoon cornstarch

For the Dumplings: 1 pound potatoes, peeled and cubed 1/2 cup all-purpose flour 1 egg, beaten 1 teaspoon salt 1 teaspoon black pepper

Directions:

For the Pork Knuckle:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large Dutch oven or heavy oven-safe pot, heat the vegetable oil over medium heat.
  3. Add the onion and garlic and cook for 1-2 minutes, until softened.
  4. Add the pork knuckle and brown on all sides, about 8-10 minutes.
  5. Sprinkle the caraway seeds, salt, and black pepper over the pork knuckle.
  6. Pour in the chicken or beef broth and bring to a simmer.
  7. Cover the pot with a lid and transfer to the oven.
  8. Bake for 2-3 hours, or until the pork is tender and falling off the bone.
  9. Remove the pork knuckle from the pot and keep warm.
  10. In a small bowl, whisk together the cornstarch with 1 tablespoon of water.
  11. Add the cornstarch mixture to the pot and stir to thicken the sauce.
  12. Serve the pork knuckle with the sauce and dumplings.

For the Dumplings:

  1. In a large pot, bring some water to a boil.
  2. Add the potatoes and cook until tender, about 15-20 minutes.
  3. Drain the potatoes and mash them in a bowl.
  4. Add the flour, egg, salt, and black pepper to the mashed potatoes and mix well.
  5. Form the mixture into small dumplings, about 2 inches in diameter.
  6. In a large pot, bring some salted water to a boil.
  7. Add the dumplings and cook for 10-15 minutes, until they float to the surface.
  8. Remove the dumplings with a slotted spoon and serve with the pork knuckle.