Recipes · German · Main Courses
Schweinshaxe (Roasted Pork Knuckle)
One serving has 392 kcal and 37 g protein, and at least a fifth of a woman's daily need of pyridoxine (82%), thiamin (80%), niacin (77%), selenium (67%), phosphorus (57%) and riboflavin (54%). Ready in 170 minutes.
- Preparation: 20 min
- Cooking: 150 min
- Makes: 1 serving (326 g)
- Difficulty: Hard
- Diets: Dairy-free, High protein, Low carb
- Contains: alcohol, gluten, pork
Ingredients
- 180 g Pork hock, raw
- 0.8 g Salt
- 0.3 g Black pepper
- 0.5 g Caraway seeds
- 4 g Garlic, raw
- 40 g Beer
- 100 g Sauerkraut
Method
- Score the skin of the pork hock in a crosshatch pattern and rub all over with the salt, pepper, caraway seeds and crushed garlic.
- Place on a rack in a roasting tray with a little water in the bottom, and roast at 160 °C (320 °F) for about 2 hours.
- Baste occasionally with the beer to keep the skin from drying out and help it crisp.
- Raise the heat to 220 °C (425 °F) for a final 25-30 minutes, until the skin is deeply crackled and crisp and the meat is very tender.
- Check the meat has reached at least 74 °C (165 °F) at the centre.
- Warm the sauerkraut through in a pan over medium heat for 8-10 minutes.
- Rest the hock for 10 minutes, then serve whole with the sauerkraut.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 392 kcal | 19% |
| Carbohydrates | 7.5 g | |
| Water | 254 mL | |
| Fiber | 3.3 g | 11% |
| Protein | 37.2 g | 78% |
| Tryptophan | 0.44 g | |
| Threonine | 1.6 g | |
| Isoleucine | 1.7 g | |
| Leucine | 3 g | |
| Lysine | 3.2 g | |
| Methionine | 1 g | |
| Cystine | 0.42 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.4 g | |
| Valine | 1.9 g | |
| Histidine | 1.5 g | |
| Fat | 21.8 g | |
| Monounsaturated | 9.2 g | |
| Polyunsaturated | 4.4 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.9 g | |
| Saturated | 7.1 g | |
| Trans-Fats | 0.17 g | |
| Cholesterol | 121 mg | |
| Calcium | 65.4 mg | 7% |
| Copper | 0.35 mg | 39% |
| Iron | 2.9 mg | 16% |
| Magnesium | 52.4 mg | 17% |
| Manganese | 0.31 mg | 17% |
| Phosphorus | 402 mg | 57% |
| Potassium | 800 mg | 17% |
| Selenium | 36.6 µg | 67% |
| Sodium | 1,125 mg | |
| Zinc | 3.9 mg | 49% |
| Thiamin (vitamin B1) | 0.88 mg | 80% |
| Riboflavin (vitamin B2) | 0.59 mg | 54% |
| Niacin (vitamin B3) | 10.8 mg | 77% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 24% |
| Pyridoxine (vitamin B6) | 1.1 mg | 82% |
| Folate (vitamin B9) | 26.6 µg | 7% |
| Cobalamin (vitamin B12) | 0.98 µg | 41% |
| Choline | 138 mg | 33% |
| Vitamin A | 12 µg | 2% |
| Vitamin C | 16.1 mg | 21% |
| Vitamin D (D2 + D3) | 36 IU | 6% |
| Vitamin E | 0.72 mg | 5% |
| Vitamin K | 13.6 µg | 15% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.4 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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