Smoked Pork Knuckle (Geräucherte Schweinshaxe)

Geräucherte Schweinshaxe, or smoked pork knuckle, is a traditional dish from Lower Saxon cuisine. This hearty and flavorful dish is perfect for a cozy family meal or a festive gathering.

Smoked Pork Knuckle (Geräucherte Schweinshaxe)

Ingredients

  • 4 pork knuckles
  • 2 tbsp salt
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 liter water

Instructions

  1. Preheat the oven to 300°F (150°C).
  2. Place the pork knuckles in a large roasting pan.
  3. In a small bowl, mix the salt, peppercorns, bay leaves, onion, and garlic. Rub this mixture all over the pork knuckles.
  4. Pour the water into the roasting pan, covering the pork knuckles.
  5. Cover the pan with foil and place it in the oven. Roast for 2 hours.
  6. Remove the foil and continue roasting for an additional hour, or until the pork knuckles are tender and golden brown.
  7. Once done, remove from the oven and let it rest for 10 minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Oven

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
10g
Fat
35g

Supplies

Roasting pan Foil

Tools

Oven

Serving suggestions

Serve the geräucherte Schweinshaxe with sauerkraut, mashed potatoes, and a cold beer for an authentic Lower Saxon experience.

Tips & tricks

For an extra smoky flavor, you can use a smoker instead of the oven to cook the pork knuckles.

Cost

$20