Keto Schweinshaxe (Pork Knuckle)
A traditional German roasted pork knuckle, known for its crispy skin and tender meat. Modified to be keto-friendly without compromising flavor.
Ingredients
- 2 large Pork knuckle
- 2 tbsp Salt
- 1 tbsp Black pepper
- 2 tsp Caraway seeds
- 4 cloves Garlic
- 1 large Onion
- 1 cup Beef broth
- 2 tbsp Apple cider vinegar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 165°C (160°C).
- 2Score the pork knuckle skin in a crosshatch pattern. Season generously with salt, pepper, and caraway seeds.
- 3Stuff minced garlic cloves under the scored skin. Place onion in a roasting pan.
- 4Place the pork knuckle on top of the onion. Pour beef broth and apple cider vinegar into the pan.
- 5Roast for 3 hours, basting with pan juices every 30 minutes. Increase oven temperature to about 230°C (230°C) for the last 20-30 minutes to crisp the skin.
- 6Let rest for 10 minutes before carving and serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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