Schweinshaxe – Bavarian Slow Cooked Pork Knuckle
Schweinshaxe – Bavarian Slow Cooked Pork Knuckle is my pork porn coming to life!
When you have a craving and it fills a keto lifestyle I say embrace it! I was in the mood for some kind of roasted huge piece of pork and I decided to take on the Schweinshaxe!
Can I just say that the beer gravy in this recipe I would have a go at drowning in! I know I wouldn’t because I would most certainly drink my way out. It is that good.
The pork is super succulent and tastes amazing and the juniper berries take it to a whole other level.
When purchasing your pork hocks ask for the rear as they are the meatiest part.
I hope you love the recipe and share your results. This is one of my new favourite recipes and it will be cooked a few times yet until I move onto a new favourite.
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Schweinshaxe - Braised Slow Cooked Keto Pork Knuckle
- 2 medium onions sliced into batons
- 2 Big Head beer
- 850 ml water
- 2 tsp juniper berries optional
- 1 bay leaf
- 1 whole lemon cut in half
- 1 whole bulb garlic halved
- 2 pork knuckles these are the hocks of the pig. Not smoked but raw and rear hocks preferred for meaty deliciousness
- olive oil
- 1/2 tsp xanthan
Sprouts and Bacon Cooked Kraut
- 100 g butter
- 400 g brussel sprouts
- 300 g cabbage
- 4 bacon rashers
- 1 pinch salt
- 1 tsp cracked pepper
- Add all the knuckle ingredients to a Dutch oven or slow cooker. Top with knuckles and cook until tender. I cooked for 3 hours at 150℃. Remove from oven if using oven.
- Turn oven up to 220℃
- Score pork skin (without going all the way through) drizzle with oil and rub in a generous amount of salt.
- Remove knuckles very gently from gravy and place on a baking paper lined baking tray and return to oven. Cook 10-15 minutes or longer until you have crispy skin. Do not leave unattended. Mine took 16 minutes.
- Remove juniper berries and lemon and discard. Remove garlic from Dutch oven. Squeeze garlic into small bowl and reserve.
- Into the gravy add brussel sprouts, cabbage, bacon. Cover with lid and return to oven for 10 minutes, add 50g butter and cook further 5 minutes. Remove cabbage, Brussel sprouts and bacon. Add xanthan gum to gravy over medium to low heat and whisk until you have a gravy consistency. (add more xanthan by half tsps if needed)
- Serve all together with kraut and garlic puree. Ours would serve 4-6 serves per 2 hocks.