German Cuisine

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TV Show
Food Safari

Key Ingredient
Cabbage
Pork
Potato

Cuisine Category
German

Food Category
Meat

Pork knuckle and potato dumplings

Cuisine: German Created by Max Dietz

A favourite all over Germany, this dish is the perfect mix of crunchy crackling and tender caraway and garlic infused meat. Should always be served with apple sauce.

Ingredients

Pork knuckle
1 kg pork hocks (2 portions)
2 tbsp salt
Garlic
Oil
Caraway seeds

Sauerkraut
4 fermented white cabbages (see recipe)
2 onions
Bacon pieces
2 bay leaves
2 juniper berries
2 cloves
Pinch caraway seeds

Potato dumplings
500g potatoes
100g plain flour
1 egg,
1 bunch chives finely chopped
Salt, pepper and nutmeg to taste

Red cabbage
2 red cabbages finely sliced
2 apples seeded and finely sliced
1 onion finely sliced
1 cup red wine
2 juniper berries
2 bay leaves
2 cloves
2 tbsp white sugar
Salt and pepper
Marinate overnight

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Preparation

Pork knuckle
Rub the skin of the pork hocks with generous amounts of salt, garlic and oil. Sprinkle with caraway seeds. Place in a baking dish with 2cm of water and bake for 2 hours on 180°C. Serve with sauerkraut, red cabbage, dumplings, apple sauce and fried onion rings.

Sauerkraut
Fry onions, bacon pieces, bay leaves, juniper berries, cloves and caraway seeds. Add the cabbage. Braise for 20 minutes. If needed, add salt and white pepper to taste.

Potato dumplings
One day earlier, pre-boil potatoes in their jackets. Leave to cool.
Before using, peel the cooked potatoes and mash them.
Mix together with flour, egg, chives and seasoning.
Roll one big snake, cut to size, roll in to balls and poach in salted boiling water until they float. Simmer for 2 minutes. Drain from the water and serve.

Red cabbage
Fry onions with finely sliced bacon pieces and add cabbage, 1 cup of margarine and another splash of red wine. Cover and braise for 20 minutes on low heat till soft. Add salt, pepper and sugar to taste.

German Restaurants

Displaying 10 of 56 German Restaurants.

Restaurant		Suburb
1.	German Arms Hotel	Hahndorf
2.	Vienna Restaurant	Kambah
3.	De Bortoli Winery and Restaurant	Dixons Creek
4.	Eiger Swiss Restaurant	Petersham
5.	Hofbrauhaus	Melbourne
6.	Hahndorf Inn Hotel & Cellars	Hahndorf
7.	Harmonie German Club	Narrabundah
8.	Elmar's in the Valley	Henley Brook
9.	Lowenbrau Keller	The Rocks
10.	Duckstein Brewery	Henley Brook

15 Mar 2012 10:57 AEST

susi

jindbyne

re fermented recipe

Not quite the recipe I use but probably produces good outcome. Forget fermented recipe - go out & buy a jar or tin of sauerkraut or winekraut . Aldi or Coles should have some but wash the sauerkraut before cooking. Vegetarians omit bacon. Whilst I won't tell you my recipe as I want people to come to my restaurant rather than duplicate at home I will say that longer cooking, tsp sugar plus garlic at start & 10 mins before cooking end are needed. Cook hocks on cake tray in pan or on onion halves.

14 Mar 2012 10:14 AEST

Dickson ACT

Ingredients

I'm with Stephen W - I don't understand "see fermenting recipe" for white cabbage. When I do I'm looking forward to thawing 4 hocks I bought in the last 5 minutes of market a few weeks ago - it will be cool enough in April to enjoy them. Negstuff: the video keeps looping and downloading while I try to print the recipe. Can your webweaver please make it stop on request and only play on demand? Please? How do I or anyone else know our feedback has actually been received and maybe acted on?

23 Feb 2011 03:55 AEST

Gold Coast

Crispy skin

The trick is to stand the knuckles up and for the skin not to touch the liquid. Make sure they dont fall over. It works best if you have 2 knuckles and lean them against each other. You wont get crispy skin if they fall into the liquid.

19 Feb 2011 04:44 AEST

Tibby P

Calemvale QLD

Porknuckle

Simply the best

20 Dec 2010 11:41 AEST

Stephen W

Ingredients

The recipe looks fantastic but I was wondering what it meant by 'see fermenting recipe' as I cant seem to find it. Please could someone tell me what this is or where I would find the relevant information.

19 Dec 2010 01:39 AEST

Phuong Nguyen Ha

Hobart Tasmania

Crisky skin

I am a Vietnamese and love the German food. The secret to make crispy skin is to prepare a glass of very cold water(from the fridge) and poor into the skin. The skin get shock from the heat to the cold that makes the skin harder and becomes crispy.I am doing today Schweinebraten for Christmas meal and doing this way.

09 Dec 2010 06:04 AEST

Terry Hill

Blakehurst

Crispy skin????

Tried this recipe and the meat was sensational, very tender, just peels of the bone. But the skin a complete failure, very little crispness, any idea anyone. What did other people find when they used this recipe.

16 Sep 2010 08:57 AEST

Harry

Springvale

Sensational

Eating this dish proves how underrated German food is. Eat it and you ask yourself why such hearty meals are often labelled as stodgy. Plain good food without the arty-farty of other cusines. Let there be light!

09 Sep 2010 10:08 AEST

Bob

Honolulu

Crispy skin

I trie this and the taste turned out ok, but the skin was not consistent crispy. Any advice.

07 Feb 2010 02:11 AEST

ThomasT

Phuket Thailand

Ingredients

Strange that in an age when we should be eating for health, margarine is advised. I use only butter in and on everything. http://www.westonaprice.org/Why-Butter-Is-Better.html Sugar? Does sugar not raise heart disease-causing tri-glycerides, cause obesity, raise diabetes risk, deplete water soluble vitamins. depress immunity, and cause cavities in children? Maybe a sweeter/more apple or a spoon of honey? Maybe the chefs will lead the way to health, as docs & dieticians misinform.

06 Aug 2009 05:00 AEST

noeleen hegotule

tuart hill perth

pork kunckle

im very much a chicken fish person gladly eat seven days a week but was going through food safari web and came across this german dish saw the episode and decided to make the dish wow wow wow!!!!!! love love love it pork hock is to die for !!!! crunchy tasty eat with ya fingers food man oh man flavoursome or wat goin to have it again and again beats havin a roast pork thats for sure thankyou maeve and that german dude on the program food safari you rock!!!!

08 Jan 2009 02:38 AEST

Mitzi King

Yamba NSW

Oh my Gord!!!

My husband and I saw your show and we made the pork knuckles for our Xmas night dinner wow! Instantly has become a family favorite. Thinking of buying a small Gourmet cafe and this one will definably be on the menu.

06 Jan 2009 09:53 AEST

Ken

Sydney

Fantastic easy recipe

Very easy to prepare, great authentic taste. Thank you Max from Stuyvesant's house and Maeve for a great recipe. Five stars

28 Dec 2008 07:37 AEST

lynsky

Coronet Bay

pork knuckle

Delicious! We managed to buy free range pork from the farmers market at Churchill Island along with our fruit and vegies,had a great day ending with a super meal for dinner.

21 Dec 2008 10:38 AEST

les lee

carrara

pork knuckle

In agree with 5 stars best pork I have tasted for a long time

20 Dec 2008 05:07 AEST

Polly McGee

West Hobart

Pork Knuckle extravaganza

These recipes are brilliant. Have built a pre christmas dinner party around this episode, Knuckle, red and white sauerkraut, spatzle, bier, polski and brezels - bavarian heaven. Food Safari series 3 and Maeve - deep genius!

20 Dec 2008 04:53 AEST

Robin Woolgar

Greenwith SA

Pork Knuckle & potato dumplings

I tried this dish, although I did not serve the potato dumpling, instead we had mashed potato, with baby beetroot and sauerkraut, my family thought it was delicious. I will try it again but this time I will follow the whole recipe, I would give it a 5 star on what we had anyhow.

20 Dec 2008 04:44 AEST

Esther Wilson

Forest Lake

pork knuckle and potato dumplings

Instead of whole roast pork I am going to cook this for christmas lunch along with the dumplings. I think it looks fantastic when I saw it on the show which I love. Coming from Asian background we (Filipinos) love our pork and I thought I will impress my guests with this recipe. I can almost say my guests will be very impressed. Thank you MAeve and Food Safari for giving me a new idea for CHristmas lunch!!!!!

18 Dec 2008 06:42 AEST

marian lorriane dittrich

australia

five stars

very very nice my husband is german and he approves

17 Dec 2008 09:25 AEST

Svetla Jakimoff

Labrador, Queennsland

Pork knuckle, red cabbage, sauerkraut and potato dumplings

Exceptional recipe. The simplicity of it is amazing. Combination with the Sower craut and the dumplings, the read cabage and apple sause seems delicious. It makes you feel and taste the juiciness and tenderness of the meet just from looking. definitely worth cocking at home and keeiping in the Special menu for very special ocasions. After seeing so many coocking shows thie is the first one that made me sit and write about it. Excellent ! Thank you.I am definitely a fan of SBS coocking program.

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