Bavarian Pork Knuckles (Schweinshaxe)

1. 1

   Put the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Add the peppercorns and season with salt to taste. Pour in enough water to cover the vegetables. Cover and cook over medium heat for 2 to 3 hours, or until everything is tender. Take the knuckles out of the water and drain. Save the vegetables and cooking liquid.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C). Melt the shortening in an enamel-coated cast-iron baking dish or pan. Put the drained pork knuckles, the cooked vegetables, and about 2 cups of the cooking liquid into the pan.

3. 3

   Bake for 30 minutes in the preheated oven. For the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Lightly dust with cumin to boost the flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained and served as a sauce on the side.

• Calories 1053.85 kcal High
• Protein 147.68 g Good Source
• Carbs 34.95 g Moderate
• Total Fat 28.22 g High
• Saturated Fat 8.72 g High
• Trans Fat 0.5 g High
• Cholesterol 403.03 mg High
• Sodium 1153.22 mg High
• Fiber 3.07 g Moderate
• Sugar 15.52 g High
• Added Sugar 0.0 g Low Source
• Calcium 66.33 mg Low Source
• Iron 4.4 mg Good Source
• Potassium 2875.16 mg Good Source
• Vitamin A 4.57 mcg_rae Low Source
• Vitamin C 1.25 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Onions 🧅
• Alcohol 🚫🍷