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Schweinshaxewith Roasted Pork Ribs, Sauerkraut and Potatoes This feeds 6 to 8 people 1 Schweinehaxe (Pork Knuckle) 2 lbs. Sauerkraut This is what the raw Schweinhaxe looks like. It is a Pork knuckle, that has often been cured in a brine. This of course would work with a pork roast but you should see if you can get it with the rind on. I scored the skin all the way around in 4 places and poked in garlic cloves I put this in the oven for 45 minutes on very high heat to crisp the rind. Then I add the pork rib sections which I have seasoned with a seasoning salt, or salt , pepper and garlic salt. Add 2 cups of stock, turn down the oven and roast this for 2 to 3 more hours. The temperature should be about 210 - 220 degrees to be tender. Sauerkraut Now we can work on the sauerkraut. I always rinse the sauerkraut when I cook it. If I am eating it raw I don't but when you cook it the sour juice intensifies and gets too strong. For the sauerkraut we will need 2 lbs. Sauerkraut 1 lb bacon , 1 tblsp Caraway seeds I quart beef or chicken stock Here I am cutting the bacon into strips. It is so much easier to cut it frozen. Sweat the bacon in a Dutch oven. While the bacon is frying I chop my onions My bacon is ready for the onions, I will cook for several minutes till the onions are tender. While the onions and bacon are cooking I chop the apples Here I measured out my caraway seeds and Juniper berries. Now I add the kraut and the stock and cook for several hours at a simmer while the Schweinshaxe is roasting. During the last hour I will add the ribs to give extra flavor to the kraut. this is optional. The last hour I put the potatoes in the roasting pan. When the Schweinshaxe is done I put the sauerkraut in the roasting pan and serve the whole pan on the table.
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Last updated April 8, 2009