Tried it. Worked a treat. Best method I've tried to date, been trying different ways for months, sacrificed about 10 pigs to the oven. xD About to make another pork knuckle today. Came back to refresh my memory. Thanks for the method!
Thanks, Klas. You bring back great memories of our many trips to your beautiful country. I always have pork knuckle everywhere we go, Mainz, Munich, Kaiserslautern, Saarbruken, Heidelberg, Stuttgart, and Trier. Love German food. Cheers
Thanks I have a pork knuckle waiting to be cooked. But I had to buy it online as it was the only place I could find it in the UK as butchers don't sell them as the British have probably the worst food in Europe. And as I love Red cabbage you just sold me on your recipe. So take care Ian Two days later and it has just gone in the oven.
Looks incredible Sorry about the part of not eating the hard pork skin, however I'm Mexican American and we like a pork rind food.......bottomline I'm eating the rind too and I know for sure I'm not going to be disappointed!!!
I stuffed it with garlic added some onion, pepper corn, bay leaves and celery and put in my pressure cooker for an hour on high and then rubbed it with salt and put it in the air fryer on high for 25 minutes high while I watched it like a hawk in case it burnt it came out delicious and crispy.
I saw a doc. about Oktoberfest, so today I try to cook this traditional meal. Though I 'll use dark beer . Thanks so much for the recipe. Greetings from Ecuador. 🤗
Very similar to how we make thin ribs in Denmark and Norway. Thin pork ribs at low temperature for a long time, then grill. But there are many small tricks involved too.
@@robertkat Your name sounds German and still you got no clue, in south Germany they serve them crispy and roasted. In other parts they are served not roasted but flobby.
You need to include a NON convection over version. Convention ovens cook faster and at a lower temperature. So your translated 250 degrees Farenheit is actually around 325 and 120 minutes is actually 160 minutes.
@@chuckdavis572 Thanks for the tip on specifics - I knew the issue with heat for convection versus non-convection, but I didn't adjust time, so I had some issues with my hocks, this will help me next time.
I gave this a shot and it was very good, but I don't have a convection/circulating air oven where I'm living right now...I cooked it for almost 2 hours at the lower temperature and it wasn't as tender as I'd like, and my skin almost burned under the broiler. I need to experiment with the temperatures and times. But ... the sauce/gravy was amazingly delicious. The pork itself was really tasty, too, I just need some work to get the right textures. So, danke, Klas! You've helped send me down a new culinary alley - rediscovering my grandmother's kitchen (she was a second generation German immigrant to the US).
Hi Seth, this guys temperature suggestions are way off. Flavor of recipe is good however it needs to be cooked for about 5 hours plus at 120c. I had exactly the same issue with mine and I was using a fan forced oven. I would probably increase temp to 160c for 4 hours to have the meat fall of the bone and render all the fat and connective tissue. Cheers Bill.
I tried this yesterday, with knuckles that were quite a bit smaller than those shown in the video. 100 minutes at 250F is nowhere near enough time to get the meat "falling off the bone" tender. If I were to try this again, I'd start with 2 hours minimum. We definitely achieved the nice crispy skin with the elevated temperature at the end, but the rest of it was just about inedible. I would not trust any other Klas videos.
Also so was unverschämtes lol...Ich sitze hier in den Philippinen und als "ehemaliger" süd deutscher ...läuft mir da das wasser im mund zusammen- Schäm Dich hahahah- mensch wie ich solches essen vermisse kannst Du Dir garnicht vorstellen. Ausgewandert nach Australien seit 1983 und nun seit 3 jahren in den Philippines überlebt ( bloody Covid crap ) So egal wie, dank deinem Kanal werde ich nun bald doch wieder meine lieblings essen kochen :-) Herzlichen Dank- Gruss Uwe
This made me hungry! Another tip if you do not mind..After you make the slits put whatever your spices inside. Add a clove of garlic in between then sprinkle the shank all over.
I never try German food. I can't wait to make this Pork Knuckle recipe and the cabbage recipes. They look so good and crispy on the pork knuckle. Can you also show me the duck recipe? Thanks!!
@@GermanRecipes Thanks so much for your recipes. I do not recall the name, but we went to a restaurant near the Hofbrauhaus, which has pork knuckles roasting in the window, had wonderful food.
Hi, great recipe! I want to try it for my husband birthday, we’ve been to Germany twice and it’s our favorite meal! Do you also have a recipe for roasted duck? We also loved that dish 😋
Danke chef ❤️ it's my first time to cook like this also 😊, it's funny chef because one knuckle or Schweinhaxen is too big for me alone 🤣 so my husband and I eat together with one knuckle 😊 But honestly we had left little bit Fleisch, I swear it's very yummy and crispy, ❤️❤️super...thanks for sharing your video
Can I come to your house for supper ???? Please ??? My Czech grandmother made thus all the time , but I married a German - American girl whose father was from Germany , and he was a chef , but she never bothered to learn how to make German dishes !!!
@@howardwayne3974 I married a half German, half Austrian. I am half German. His Omi made sure I learnt to cook German classics before we got married. I'm so grateful to her. Now I can make the best German cakes, cookies and roasts.
Hmmmm, schweinahuxen.... Fond memories of trips to Medica in Dusseldorf and evenings enjoying schweinahuxen at the Uerige Great winter food. And I'm sorry, but it just has to be crispy. And I've tried the pickled version too. And don't forget the pommes!! Oh and did I mention beer? Don't forget the beer!
Theres just no way 100 minutes is long enough. Hocks are full of connective tissue, they need to be cooked low and slow for much longer to break all that down. Probably the reason why he didnt show them being cut open, they were still just a tough lump of flesh
When I was younger, I lived in an area that had a lot of German immigrants. I’m not sure what our neighbors called the dish, but we called it pickled pigs feet. I developed a fondness for it. Could you cook/prepare pickled pigs feet for us?
That will take a while, but i can. For the first you will find a recipe for pickled pig feet on my Homepage klaskitchen.com. I have a big article about knuckle and there you find the other recipe, too
I'm making this today, here in the Ozarks. However, the geniuses who run American meat factories skin the hogs and wreck any chance for a delicious crispy skin. I'm trying to find a local hog farmer to buy some scaled pork with skin. I had this delicious dish the last time I was in German and it was called schwiensaxe. The co-star of the show is your cameraman's left arm.
This looks so good, been look8ng for a way to recreate since I had this in Munich. Curious why your shanks look so much different than all the other recipes I’ve found? Perhaps this is the leg from a very small pig?
JW Augstiner..... I wish I could get my hands on the Helles outside of Munich! Such a great beer too bad they don’t sell it across the pond in North America. Great recipe. I am subbed!!
Yeah. It‘s a great beer. Sorry you don’t get it. Maybe a reason to come to München 😉 I good fruend of mine is a brewer at Augustiner. So, I never have to be thirsty 😁
Where is the sauerkraut and mustard? The Southern African (South Africa and Namibia) Germans adapted some new techniques, and I am addicted. Failed my 6th time tonight. Will keep on trying.
Hey Klas, unfortunately the typical American stove is nowhere near the accuracy of a German Umluftherd. I had to increase the cooking time by about 1h and then the baking time by another 30min to get something between a Schweinshaxe and an Eisbein. Next time I will go even longer. Still rather tasty. Also, Du kannst es vergessen, in den USA eine vernünftige Haxe von der Größe der deinigen zu finden.
Maybe my ancestors are German because I’ve never seen German recipes before but one day I seen this meat and thought oh I’d like to make this and prepared it and my friend said are you German because that’s a German dish lol 😆
thanks for the fantastic instructions :) Though I have couple of questions. Would I need to flip the knuckles over during the roasting? Does it matter what kind of beer I use? Cheers man.
You can flip them a bit. So the roasting will come to every side. If course it matters which beer you choose, but not too much. I would always choose a kind that has a richer taste. 👍 Hope, that will help. Good luck and enjoy it.
Nice, I've not been able to find a restaurant that serves pork knuckle near me in Southern California but do know a place in Brasilia, Brazil! I'll need to see if I can special order the knuckles as there are only small smoked hocks in some of the shops here.
I ate it a month ago when I travelled munich, and it was one of the best foods I have eaten. So tasty and crispy.
That’s how my mother cooked pork in the oven, minus the beer, and mainly the leg of pork. The knuckles were used to make bron, which I loved.
How are you doing, my name is Josh Mark and bring you good news.
Tried it. Worked a treat. Best method I've tried to date, been trying different ways for months, sacrificed about 10 pigs to the oven. xD About to make another pork knuckle today. Came back to refresh my memory. Thanks for the method!
The German Club here in Brisbane is just like that. Very crunchy and not dry. Absolutely wundabar
Looks absolutely perfect! Danke Klas! More please...
Thanks, Klas. You bring back great memories of our many trips to your beautiful country. I always have pork knuckle everywhere we go, Mainz, Munich, Kaiserslautern, Saarbruken, Heidelberg, Stuttgart, and Trier. Love German food. Cheers
Tolles Rezept. Ich habe dieses Gericht schon probiert, es hat mir immer gut geschmeckt 😊
I spent 2 years, 8 months 726 days in Illesheim, Franken (8 Nov '71 - 18 Jul '74)...this one one of my FAVORITE dishes!!!
My husbands favorite!
Thanks I have a pork knuckle waiting to be cooked. But I had to buy it online as it was the only place I could find it in the UK as butchers don't sell them as the British have probably the worst food in Europe. And as I love Red cabbage you just sold me on your recipe. So take care Ian Two days later and it has just gone in the oven.
Looks incredible
Sorry about the part of not eating the hard pork skin, however I'm Mexican American and we like a pork rind food.......bottomline I'm eating the rind too and I know for sure I'm not going to be disappointed!!!
Brings back good times lovely job you done
I stuffed it with garlic added some onion, pepper corn, bay leaves and celery and put in my pressure cooker for an hour on high and then rubbed it with salt and put it in the air fryer on high for 25 minutes high while I watched it like a hawk in case it burnt it came out delicious and crispy.
Great recipe. Please continue making new videos. There are so few authentic German cooking videos with high production standards like yours.
Thank you very much. There is a lot more to come. We will release a new video every Friday now
The oven looks like my surround sound stereo system. Great tasting pork!
Absolutely love these videos. The German for the dish is I believe Schweinshaxe. Must make.
I had this at Oktoberfest in Adelaide back in 2014 only they served it with sauerkraut and onion. Bloody nice
This reminds me of local dish called 'crispy pata'. The blessed YT algorithm recommended this video after watching a short pork knuckles.
I’m coming to Munich in a few weeks so will definitely have a pork knuckle or 2 while I’m there!
I saw a doc. about Oktoberfest, so today I try to cook this traditional meal. Though I 'll use dark beer . Thanks so much for the recipe. Greetings from Ecuador. 🤗
Mmmmmm lecker!! I´m making this tonight! Great recipe Klas!
This meat knuckle feels like the closest you can get on a meat on stick from One Piece, the other is a Dino rib. 😍
Very similar to how we make thin ribs in Denmark and Norway. Thin pork ribs at low temperature for a long time, then grill. But there are many small tricks involved too.
Oh man!!! You did it!!! Thank you!!!
Klas, Danke for your easy to understand instructions. This is my Uncle Dieter's (from Darmstadt) favorite dishes. Love your channel!
Don't put tinfoil on top of it, when resting, or else the rind will get soggy and lose its cripsness...
Obviously this guy doesn't know what he is doing
The skin was very crusty and dry, little condensation cannot harm that.
Pork knuckles are NOT supposed to be crispy, never.
@@robertkat Your name sounds German and still you got no clue, in south Germany they serve them crispy and roasted. In other parts they are served not roasted but flobby.
@@hirohikonishikawa4851 Yes, Bavarian style.
WOW. Fantastic thank you. I will cook it this this week, now I know how to do it properly.
Really miss this channel. But Klass seems happy with his family :)
"I don't cut too much, just a little..." - it could be a very dramatic line in crime scene movies.... hahahha
You need to include a NON convection over version. Convention ovens cook faster and at a lower temperature. So your translated 250 degrees Farenheit is actually around 325 and 120 minutes is actually 160 minutes.
Camino John good to know. Thanks!
@@chuckdavis572 Thanks for the tip on specifics - I knew the issue with heat for convection versus non-convection, but I didn't adjust time, so I had some issues with my hocks, this will help me next time.
This video is so german. I love it. Recipe looks fantastic too! Trying it tonight
I gave this a shot and it was very good, but I don't have a convection/circulating air oven where I'm living right now...I cooked it for almost 2 hours at the lower temperature and it wasn't as tender as I'd like, and my skin almost burned under the broiler. I need to experiment with the temperatures and times. But ... the sauce/gravy was amazingly delicious. The pork itself was really tasty, too, I just need some work to get the right textures.
So, danke, Klas! You've helped send me down a new culinary alley - rediscovering my grandmother's kitchen (she was a second generation German immigrant to the US).
Hi Seth, this guys temperature suggestions are way off. Flavor of recipe is good however it needs to be cooked for about 5 hours plus at 120c. I had exactly the same issue with mine and I was using a fan forced oven. I would probably increase temp to 160c for 4 hours to have the meat fall of the bone and render all the fat and connective tissue. Cheers Bill.
Yay, I'm so glad you're back with season 2! ;) I love your videos! Thank you for doing a pork knuckle one -- that was my suggestion.
Great suggestion by the way. I need inspiration to find out what is most popular and most needed 👍
@@GermanRecipes What kind of beer do you use for this recipe?
Makes my mouth water
I tried this yesterday, with knuckles that were quite a bit smaller than those shown in the video. 100 minutes at 250F is nowhere near enough time to get the meat "falling off the bone" tender. If I were to try this again, I'd start with 2 hours minimum. We definitely achieved the nice crispy skin with the elevated temperature at the end, but the rest of it was just about inedible. I would not trust any other Klas videos.
Given temps are Celsius
🤣🙄😆🤣🙈 OMG! Celsius? LoL
120 celsius in minimum 2 hours, then dobbel it up in the end (240 Celsius)
He is also using a convection oven… they cook fasted…. Common in Europe not so much in the states
You baste with the beer @ 6:48 to allow the malt sugar to caramelize the rind.
BEST!
The moment when you raked your hand across the countertop and nearly tipped over the little bowl of caraway was pretty relatable to a klutz like me.
Delicious,masterchef great,❤❤
Awesome video🍗🍗 Pork Hock in english, Schweinhaxe german, Stelze in Austria
Yummmmmmmy, I have to make my own now, The German restaurant "Alpine Inn" went out of business.....
Richtig gutes rezept 👌🙏
Oh wow yummy tummy 😋😋😋😍
Also so was unverschämtes lol...Ich sitze hier in den Philippinen und als "ehemaliger" süd deutscher ...läuft mir da das wasser im mund zusammen- Schäm Dich hahahah- mensch wie ich solches essen vermisse kannst Du Dir garnicht vorstellen. Ausgewandert nach Australien seit 1983 und nun seit 3 jahren in den Philippines überlebt ( bloody Covid crap ) So egal wie, dank deinem Kanal werde ich nun bald doch wieder meine lieblings essen kochen :-) Herzlichen Dank- Gruss Uwe
This made me hungry! Another tip if you do not mind..After you make the slits put whatever your spices inside. Add a clove of garlic in between then sprinkle the shank all over.
Thanks for another great presentation.
Beautiful I love them there are som many ways to prepare this cut
Oh I love Bavarian pork knuckle, it nowhere tastes as good as there, I will try this recipe!
That's great - thank you!
Can you also show how to make German potato pancakes?
i loved this recipe, i´ll try to make
This looks delicious 😋 would try to make it tonight 👌 Dankeshon !
How are you doing, my name is Josh Mark and bring you good news.
I never try German food. I can't wait to make this Pork Knuckle recipe and the cabbage recipes. They look so good and crispy on the pork knuckle. Can you also show me the duck recipe? Thanks!!
Thank you. Yes in one of my next episodes
Looks nice👍🏼 Thanks for sharing
I'd love one now with a Bamberger Rauchbieŕ!
awesome video can't wait to try it soon ,will send feed back!!!!!!
Amazing dish!!
My favorit place to eat it, is in the rathaus Keller in Munich, they are amazing 😍
You might try Weisses Bräuhaus im Tal as well
@@GermanRecipes Thanks so much for your recipes. I do not recall the name, but we went to a restaurant near the Hofbrauhaus, which has pork knuckles roasting in the window, had wonderful food.
Leckerschmecker...
my favorite food in Bavaria!
...you would need Beer! That is always important in a German Kitchen" ....sounds like my kind of food :)
Very nice! Thanks!
Love you and your dishes
That looks amazing and I can't wait to make it! Thank you!
Hi, great recipe! I want to try it for my husband birthday, we’ve been to Germany twice and it’s our favorite meal! Do you also have a recipe for roasted duck? We also loved that dish 😋
Danke chef ❤️ it's my first time to cook like this also 😊, it's funny chef because one knuckle or Schweinhaxen is too big for me alone 🤣 so my husband and I eat together with one knuckle 😊 But honestly we had left little bit Fleisch, I swear it's very yummy and crispy, ❤️❤️super...thanks for sharing your video
Can I come to your house for supper ???? Please ??? My Czech grandmother made thus all the time , but I married a German - American girl whose father was from Germany , and he was a chef , but she never bothered to learn how to make German dishes !!!
@@howardwayne3974 I married a half German, half Austrian. I am half German. His Omi made sure I learnt to cook German classics before we got married. I'm so grateful to her. Now I can make the best German cakes, cookies and roasts.
Hmmmm, schweinahuxen.... Fond memories of trips to Medica in Dusseldorf and evenings enjoying schweinahuxen at the Uerige Great winter food. And I'm sorry, but it just has to be crispy. And I've tried the pickled version too. And don't forget the pommes!! Oh and did I mention beer? Don't forget the beer!
Some german wild game recipes would be nice.
You can also boil them on low with herbs & spices for 45 minutes to an hour or so ...then cool and roast ..
That looks very good and crispy!!
How are you doing, my name is Josh Mark and bring you good news.
looks delicious
I've always said that German ovens are the best
Looks so good!!!
Awesome food
Fantastic
Lecker! Ich würde gerne sehen, wie du Meeresfrüchte/Fisch und Wildgerichte (Ente, Gans, Wild, Kaninchen, usw.) zubereitest. Danke!
Theres just no way 100 minutes is long enough. Hocks are full of connective tissue, they need to be cooked low and slow for much longer to break all that down.
Probably the reason why he didnt show them being cut open, they were still just a tough lump of flesh
Looks great!!!
How are you doing, my name is Josh Mark and bring you good news.
"I will add a little sugar" proceeds to add three table spoons...
lol
I didn't understand the whistling?
Good video for pork knuckle.
Nice!
不错哦，加油
that looks fucking amazing dude! subscribed!
When I was younger, I lived in an area that had a lot of German immigrants. I’m not sure what our neighbors called the dish, but we called it pickled pigs feet. I developed a fondness for it. Could you cook/prepare pickled pigs feet for us?
That will take a while, but i can. For the first you will find a recipe for pickled pig feet on my Homepage klaskitchen.com.
I have a big article about knuckle and there you find the other recipe, too
Cute
I'm making this today, here in the Ozarks. However, the geniuses who run American meat factories skin the hogs and wreck any chance for a delicious crispy skin. I'm trying to find a local hog farmer to buy some scaled pork with skin. I had this delicious dish the last time I was in German and it was called schwiensaxe. The co-star of the show is your cameraman's left arm.
Ok making this!!!!
How are you doing, my name is Josh Mark and bring you good news.
My oma would be disappointed with me as I’ve never tried it before. I do make proper German tater salad all the time
Habe you seen the two versions
Of potatoe-Salad on this channel yet?
Who doesn't get this: it is the skin that must be crackly, not the blasted meat. I do not see a solution to that anywhere on RUclips.
mmmmmmmm delicioso .. looks delicious , cheers from Mexico
Mmmm stelze
This looks so good, been look8ng for a way to recreate since I had this in Munich. Curious why your shanks look so much different than all the other recipes I’ve found? Perhaps this is the leg from a very small pig?
JW Augstiner..... I wish I could get my hands on the Helles outside of Munich! Such a great beer too bad they don’t sell it across the pond in North America. Great recipe. I am subbed!!
Yeah. It‘s a great beer. Sorry you don’t get it. Maybe a reason to come to München 😉
I good fruend of mine is a brewer at Augustiner. So, I never have to be thirsty 😁
I saw a case at the store here in US.the other day-- $50
Would've really liked to see you cut it open at the end, so we could see how tender it was...
Oh sorry. I should have shown you that. It isn’t red of course because it is pork not beef. But it was really juicy and worth every bite
Was war die erste Flüssigkeit die in die Schale kam? Sehr lecker
Where is the sauerkraut and mustard?
The Southern African (South Africa and Namibia) Germans adapted some new techniques, and I am addicted. Failed my 6th time tonight. Will keep on trying.
Hey Klas, unfortunately the typical American stove is nowhere near the accuracy of a German Umluftherd. I had to increase the cooking time by about 1h and then the baking time by another 30min to get something between a Schweinshaxe and an Eisbein. Next time I will go even longer. Still rather tasty. Also, Du kannst es vergessen, in den USA eine vernünftige Haxe von der Größe der deinigen zu finden.
Maybe my ancestors are German because I’ve never seen German recipes before but one day I seen this meat and thought oh I’d like to make this and prepared it and my friend said are you German because that’s a German dish lol 😆
I would make this much much longer than 100min if you are going for 120 degrees. I usually do 3-4 hours at a low temperature
Europeans use that bullshit metric mumbo jumbo. Was cooking at 250.
Very nice videos and recipes,
Can you please do
Germans kotlet please.
thanks for the fantastic instructions :) Though I have couple of questions. Would I need to flip the knuckles over during the roasting? Does it matter what kind of beer I use? Cheers man.
You can flip them a bit. So the roasting will come to every side. If course it matters which beer you choose, but not too much. I would always choose a kind that has a richer taste. 👍
Hope, that will help. Good luck and enjoy it.
Nice, I've not been able to find a restaurant that serves pork knuckle near me in Southern California but do know a place in Brasilia, Brazil! I'll need to see if I can special order the knuckles as there are only small smoked hocks in some of the shops here.
Maybe you show the recipe toma butcher and he might love it,
Too.
Here in Munich the butchers sell readymade warm knuckles to go