Schweinhaxe

Name: Schweinhaxe
Total time: 14400 s
Yield: 5 people
Cuisine: South African
Ingredients: 1 Sweet Potato, diced; 2 Onions, diced; 3 Celery stalks, diced; 5 Pork knuckles, about 1 kg each, bone-in; 10 ml whole Black Peppercorns; Salt to taste; 45 ml Vegetable Shortening; 125 ml Lager Beer; 1 ml ground Cumin

Sean Strydom @Sean_Strydom

Port Elizabeth

Bavarian pork knuckles

Sean Strydom @Sean_Strydom

Port Elizabeth

Bavarian pork knuckles

Saved

Ingredients

3 to 4 hr

5 people

1Sweet Potato, diced
2Onions, diced
3Celery stalks, diced
5Pork knuckles, about 1 kg each, bone-in
10 mlwhole Black Peppercorns
Salt to taste
45 mlVegetable Shortening
125 mlLager Beer
1 mlground Cumin

Saved

Steps

3 to 4 hr

1

Add Sweet Potato, Onions, Celery and Pork Knuckles in a large stockpot.
2

Add Pepper and Salt. Add enough water to cover the vegetables.
3

Cover and cook over medium heat for 2 to 3 hours.
4

Preheat oven to 220° C.
5

Melt the Vegetable Shortening in baking tray or large skillet. Paint the Shortening on the Knuckles.
6

Place the Pork Knuckles on the cooked vegetables and add about 500 ml of the cooking liquid in the tray or skillet.
7

Bake in preheated for 20 minutes.
8

Desolve 5 ml Salt in Lager Beer. Sprinkle Pork Knuckles with seasoned Beer. Dust with Cumin.
9

Place Knuckles back in the oven for another 10 minutes.