Tried it. Worked a treat. Best method I've tried to date, been trying different ways for months, sacrificed about 10 pigs to the oven. xD About to make another pork knuckle today. Came back to refresh my memory. Thanks for the method!
Thanks, Klas. You bring back great memories of our many trips to your beautiful country. I always have pork knuckle everywhere we go, Mainz, Munich, Kaiserslautern, Saarbruken, Heidelberg, Stuttgart, and Trier. Love German food. Cheers
Looks incredible Sorry about the part of not eating the hard pork skin, however I'm Mexican American and we like a pork rind food.......bottomline I'm eating the rind too and I know for sure I'm not going to be disappointed!!!
I stuffed it with garlic added some onion, pepper corn, bay leaves and celery and put in my pressure cooker for an hour on high and then rubbed it with salt and put it in the air fryer on high for 25 minutes high while I watched it like a hawk in case it burnt it came out delicious and crispy.
Thanks I have a pork knuckle waiting to be cooked. But I had to buy it online as it was the only place I could find it in the UK as butchers don't sell them as the British have probably the worst food in Europe. And as I love Red cabbage you just sold me on your recipe. So take care Ian Two days later and it has just gone in the oven.
I gave this a shot and it was very good, but I don't have a convection/circulating air oven where I'm living right now...I cooked it for almost 2 hours at the lower temperature and it wasn't as tender as I'd like, and my skin almost burned under the broiler. I need to experiment with the temperatures and times. But ... the sauce/gravy was amazingly delicious. The pork itself was really tasty, too, I just need some work to get the right textures. So, danke, Klas! You've helped send me down a new culinary alley - rediscovering my grandmother's kitchen (she was a second generation German immigrant to the US).
Hi Seth, this guys temperature suggestions are way off. Flavor of recipe is good however it needs to be cooked for about 5 hours plus at 120c. I had exactly the same issue with mine and I was using a fan forced oven. I would probably increase temp to 160c for 4 hours to have the meat fall of the bone and render all the fat and connective tissue. Cheers Bill.
I saw a doc. about Oktoberfest, so today I try to cook this traditional meal. Though I 'll use dark beer . Thanks so much for the recipe. Greetings from Ecuador. 🤗
Very similar to how we make thin ribs in Denmark and Norway. Thin pork ribs at low temperature for a long time, then grill. But there are many small tricks involved too.
I never try German food. I can't wait to make this Pork Knuckle recipe and the cabbage recipes. They look so good and crispy on the pork knuckle. Can you also show me the duck recipe? Thanks!!
You need to include a NON convection over version. Convention ovens cook faster and at a lower temperature. So your translated 250 degrees Farenheit is actually around 325 and 120 minutes is actually 160 minutes.
@@chuckdavis572 Thanks for the tip on specifics - I knew the issue with heat for convection versus non-convection, but I didn't adjust time, so I had some issues with my hocks, this will help me next time.
I tried this yesterday, with knuckles that were quite a bit smaller than those shown in the video. 100 minutes at 250F is nowhere near enough time to get the meat "falling off the bone" tender. If I were to try this again, I'd start with 2 hours minimum. We definitely achieved the nice crispy skin with the elevated temperature at the end, but the rest of it was just about inedible. I would not trust any other Klas videos.
Hmmmm, schweinahuxen.... Fond memories of trips to Medica in Dusseldorf and evenings enjoying schweinahuxen at the Uerige Great winter food. And I'm sorry, but it just has to be crispy. And I've tried the pickled version too. And don't forget the pommes!! Oh and did I mention beer? Don't forget the beer!
This made me hungry! Another tip if you do not mind..After you make the slits put whatever your spices inside. Add a clove of garlic in between then sprinkle the shank all over.
@@robertkat Your name sounds German and still you got no clue, in south Germany they serve them crispy and roasted. In other parts they are served not roasted but flobby.
@@GermanRecipes Thanks so much for your recipes. I do not recall the name, but we went to a restaurant near the Hofbrauhaus, which has pork knuckles roasting in the window, had wonderful food.
Hi, great recipe! I want to try it for my husband birthday, we’ve been to Germany twice and it’s our favorite meal! Do you also have a recipe for roasted duck? We also loved that dish 😋
Danke chef ❤️ it's my first time to cook like this also 😊, it's funny chef because one knuckle or Schweinhaxen is too big for me alone 🤣 so my husband and I eat together with one knuckle 😊 But honestly we had left little bit Fleisch, I swear it's very yummy and crispy, ❤️❤️super...thanks for sharing your video
Can I come to your house for supper ???? Please ??? My Czech grandmother made thus all the time , but I married a German - American girl whose father was from Germany , and he was a chef , but she never bothered to learn how to make German dishes !!!
@@howardwayne3974 I married a half German, half Austrian. I am half German. His Omi made sure I learnt to cook German classics before we got married. I'm so grateful to her. Now I can make the best German cakes, cookies and roasts.
Also so was unverschämtes lol...Ich sitze hier in den Philippinen und als "ehemaliger" süd deutscher ...läuft mir da das wasser im mund zusammen- Schäm Dich hahahah- mensch wie ich solches essen vermisse kannst Du Dir garnicht vorstellen. Ausgewandert nach Australien seit 1983 und nun seit 3 jahren in den Philippines überlebt ( bloody Covid crap ) So egal wie, dank deinem Kanal werde ich nun bald doch wieder meine lieblings essen kochen :-) Herzlichen Dank- Gruss Uwe
JW Augstiner..... I wish I could get my hands on the Helles outside of Munich! Such a great beer too bad they don’t sell it across the pond in North America. Great recipe. I am subbed!!
Yeah. It‘s a great beer. Sorry you don’t get it. Maybe a reason to come to München 😉 I good fruend of mine is a brewer at Augustiner. So, I never have to be thirsty 😁
This looks so good, been look8ng for a way to recreate since I had this in Munich. Curious why your shanks look so much different than all the other recipes I’ve found? Perhaps this is the leg from a very small pig?
thanks for the fantastic instructions :) Though I have couple of questions. Would I need to flip the knuckles over during the roasting? Does it matter what kind of beer I use? Cheers man.
You can flip them a bit. So the roasting will come to every side. If course it matters which beer you choose, but not too much. I would always choose a kind that has a richer taste. 👍 Hope, that will help. Good luck and enjoy it.
Nice, I've not been able to find a restaurant that serves pork knuckle near me in Southern California but do know a place in Brasilia, Brazil! I'll need to see if I can special order the knuckles as there are only small smoked hocks in some of the shops here.
When I was younger, I lived in an area that had a lot of German immigrants. I’m not sure what our neighbors called the dish, but we called it pickled pigs feet. I developed a fondness for it. Could you cook/prepare pickled pigs feet for us?
That will take a while, but i can. For the first you will find a recipe for pickled pig feet on my Homepage klaskitchen.com. I have a big article about knuckle and there you find the other recipe, too
I'm making this today, here in the Ozarks. However, the geniuses who run American meat factories skin the hogs and wreck any chance for a delicious crispy skin. I'm trying to find a local hog farmer to buy some scaled pork with skin. I had this delicious dish the last time I was in German and it was called schwiensaxe. The co-star of the show is your cameraman's left arm.
I tried it and failed miserably, red cabbage great, pork knuckle very tough, it was a rear knuckle and should I suspect need additional time or a different way, any tips Klas?
Theres just no way 100 minutes is long enough. Hocks are full of connective tissue, they need to be cooked low and slow for much longer to break all that down. Probably the reason why he didnt show them being cut open, they were still just a tough lump of flesh
OH Boy - Christmas came twice. Thank you. You mentioned Fish dishes. I remember a Carp dish "Gypsy Style" served at a restaurant along the Danube. Any ideas? Thanks again and best regards
Where is the sauerkraut and mustard? The Southern African (South Africa and Namibia) Germans adapted some new techniques, and I am addicted. Failed my 6th time tonight. Will keep on trying.
Omg where can I get this kind off food in Tx I can make the potato balls n gravy but the meat? I don’t even know who cuts a piece like that with the skin
I also attempted this recipe but found that 120mins on 120'C was not enough for meat to fall off bone. Maybe my knuckles were bigger but I reckon I needed at least 4 hours on low temperature to achieve this.
Hey Klas, unfortunately the typical American stove is nowhere near the accuracy of a German Umluftherd. I had to increase the cooking time by about 1h and then the baking time by another 30min to get something between a Schweinshaxe and an Eisbein. Next time I will go even longer. Still rather tasty. Also, Du kannst es vergessen, in den USA eine vernünftige Haxe von der Größe der deinigen zu finden.
