Schweinshaxe German-Style Roasted Pork Knuckle
A classic German dish featuring a crispy roasted pork knuckle smothered in a sweet and tangy glaze.
Ingredients
- ●1 (about 2 pounds) Pork knuckleAsk your butcher for a pork knuckle.
- ●1 SkilletFor searing the pork.
- ●1 cup Charred American wood chipsFor smoking the pork.
- ●2 tablespoons Brown sugarFor the glaze.
- ●2 tablespoons Apple cider vinegarFor the glaze.
- ●1 teaspoon Smoked paprikaFor flavor.
- ●1 teaspoon SaltFor seasoning.
- ●1/2 teaspoon Black pepperFor seasoning.
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Rinse the pork knuckle and pat it dry with paper towels.
- 3
Season the pork knuckle with salt and black pepper.
- 4
Heat the skillet over high heat and sear the pork knuckle until browned on all sides.
- 5
Transfer the pork knuckle to a baking sheet and roast in the preheated oven for 20 minutes.
- 6
While the pork is roasting, mix together the brown sugar, apple cider vinegar, smoked paprika, and charred American wood chips to make the glaze.
- 7
After 20 minutes, brush the glaze all over the pork knuckle and continue roasting for an additional 20-25 minutes, or until the internal temperature reaches 160°F (71°C).
- 8
Remove the pork from the oven and let it rest for 10 minutes before slicing and serving.