German Pork Knuckle - Schweinshaxe
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Sugar Free Londoner · by Katrin Nürnberger★ 5.0 (5)

German Pork Knuckle - Schweinshaxe

NUTRITION · PER SERVING140M COOK
CAL 15%·PRO 100%
CARBS 18G25% OF CAL
4G FIBER7G OTHER7G TOTAL SUGAR
FAT 18G56% OF CAL
5G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A glorious hunk of pork knuckle roasted until the skin crackles and the meat becomes fork-tender, served with homemade gravy and sauerkraut. Budget-friendly and impressive.

maingermanroastporkdairy freediabeticgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 pork knuckles (750g each)
  • 2.5 litres water (or enough to just cover the knuckles in the pot)
  • 2 onions (peeled and halved)
  • 2 carrots (cut into 3 inches)
  • 2 ribs celery (3 inch pieces)
  • 5 garlic cloves (peeled and halved)
  • 4 bay leaves
  • 1 tsp juniper berries
  • 1 tsp caraway seeds
  • 2 sticks rosemary
  • 4 stick thyme
  • 2 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups pork knuckle stock (500ml, from the stock we made when boiling the knuckles)
  • 1/2 cup dry red wine (120ml)
  • half of the cooked vegetables ((detailed amounts in the gravy method below))
  • salt and pepper (to taste)
  • 1 tbsp collagen peptides (Optional, or 3 teaspoon ground chia or ½ tsp xanthan gum, to thicken)
  • 1 tsp apple cider vinegar (optional)
  • pan juices (optional)
PREP
5M
SODIUM
1968MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.