Ingredients with Measurements:
- 4 pork knuckles (Schweinshaxe), about 1.5 kg (3.3 lbs) in total
- 2 large onions, sliced
- 2 large apples, peeled, cored, and sliced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 cup (240 ml) chicken or vegetable broth
Special equipment needed:
- Large roasting pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 180°C (350°F).
2. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, dried thyme, dried rosemary, salt, and pepper.
3. Rub the pork knuckles with the olive oil, then place them in a large roasting pan.
4. Pour the honey-mustard mixture over the pork knuckles, making sure they are coated evenly.
5. Arrange the sliced onions and apples around the pork knuckles in the roasting pan.
6. Pour the chicken or vegetable broth into the pan.
7. Cover the roasting pan with aluminum foil, making sure it is tightly sealed.
8. Bake the pork knuckles in the preheated oven for 2 hours.
9. Remove the aluminum foil from the roasting pan and continue baking for another 30 minutes, or until the pork knuckles are golden brown and crispy on the outside.
10. Remove the roasting pan from the oven and let the pork knuckles rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Preheat the oven to 180°C (350°F).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 610
Fat: 32g
Carbohydrates: 33g
Protein: 49g
Sodium: 840mg
Sugar: 24g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of mustard you like instead of Dijon mustard.
- You can use any type of vinegar you like instead of apple cider vinegar.
- You can use fresh herbs instead of dried herbs, but you will need to use more of them.
Variations:
- You can add other vegetables to the roasting pan, such as carrots, potatoes, or Brussels sprouts.
- You can use different types of fruit instead of apples, such as pears or quinces.
- You can use beer or white wine instead of chicken or vegetable broth.
Tips and tricks:
- Make sure to rub the pork knuckles with the olive oil before adding the honey-mustard mixture to help it stick.
- Covering the roasting pan with aluminum foil helps to keep the pork knuckles moist and tender.
- Letting the pork knuckles rest for 10 minutes after baking helps to redistribute the juices and makes them more tender.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork knuckles in a baking dish and cover with aluminum foil. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pork knuckles on a large platter with the roasted onions and apples arranged around them.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme, and a sprinkle of sea salt.
Pairings:
This dish pairs well with a crisp green salad and a glass of Riesling or Pinot Noir.
Suggested side dishes:
- Roasted potatoes
- Braised red cabbage
- Steamed green beans
Troubleshooting advice:
- If the pork knuckles are not crispy enough, remove the aluminum foil earlier and continue baking until they are golden brown.
- If the pork knuckles are too dry, add more broth or water to the roasting pan before covering with aluminum foil.
Food safety advice:
- Make sure to cook the pork knuckles to an internal temperature of 71°C (160°F) to ensure they are safe to eat.
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
Food history:
Schweinshaxe is a traditional German dish that originated in Bavaria. It is typically served with sauerkraut and mashed potatoes.
Flavor profiles:
This dish has a sweet and savory flavor profile, with the honey and apples balancing out the tangy mustard and vinegar.
Serving suggestions:
Serve the pork knuckles with a side of sauerkraut and mashed potatoes for a traditional German meal.
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Region: German