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Pork knuckle and potato dumplings and braised red cabbage recipe
Created by Max Dietz
- Cuisine: German
- Prep Time: 30 min(s)
- Cook Time: 2 hr(s) 20 min(s)
- Serves 4–6
A favourite all over Germany, these pork knuckles (otherwise known as hocks) are the perfect mix of crunchy crackling and tender meat – and they’re so easy to cook. Here they’re infused with garlic and caraway and served with delicious potato dumplings and slow-cooked red cabbage. For a really deluxe meal, add some fried onion rings and apple sauce. Start the dumplings and cabbage the day before. A perfect dish to prepare on lazy winter days.
You will need to begin this recipe one day ahead.
Ingredients
Potato dumplings500 g - potatoes
100 g (⅔ cup) - plain flour
1 - egg
1 bunch - chives, finely chopped
salt and pepper
freshly grated nutmeg
Red cabbage
2 - red cabbages, finely sliced
2 - apples, peeled, cored and finely sliced
1 - onion, finely sliced
2 - juniper berries
2 - cloves
2 - bay leaves
2 tbsp - sugar
salt and pepper
250 ml - red wine, plus a splash extra
2 - bacon rashers, finely sliced
1 tbsp - butter
Pork knuckle
1 kg - pork hocks (2 pieces)
2 tbsp - salt
finely chopped garlic
olive oil
caraway seeds
Preparation
The day before, boil the potatoes for the dumplings in their skins until soft. Leave to cool. For the red cabbage, combine the cabbage, apple, half the onion, the spices, bay leaves, sugar, salt, pepper and wine and leave to marinate overnight.The next day, preheat the oven to 180°C. Rub the skin of the pork hocks with generous amounts of salt, garlic and oil. Sprinkle with the caraway seeds. Place in a baking dish with 2 cm of water and roast for 2 hours.
To make the potato dumplings, peel the cooked potatoes and mash them. Incorporate with the flour, egg, chives, salt, pepper and nutmeg. Roll into a long sausage and cut into pieces about the size of golf balls. Roll into balls.
To cook the red cabbage, fry the remaining onion and bacon in the butter. Add a splash of red wine, then add the marinated cabbage mixture. Cover and braise for 20 minutes over low heat until soft. Season to taste.
Cook the dumplings in salted boiling water until they float (around 2 minutes) then drain.
Arrange the roast pork with the dumplings and red cabbage on a serving plate and carve at the table.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Pork knuckle and potato dumplings and braised red cabbage recipe then browse more German recipes, meat recipes and our most popular hainanese chicken rice recipe.
German Restaurants
Displaying 10 of 57 German Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | German Arms Hotel | Hahndorf | |
| 2. | Vienna Restaurant | Kambah | |
| 3. | De Bortoli Winery and Restaurant | Dixons Creek | |
| 4. | Maximilian's | Verdun | |
| 5. | Eiger Swiss Restaurant | Petersham | |
| 6. | Hofbrauhaus | Melbourne | |
| 7. | Hahndorf Inn Hotel & Cellars | Hahndorf | |
| 8. | Harmonie German Club | Narrabundah | |
| 9. | Elmar's in the Valley | Henley Brook | |
| 10. | Lowenbrau Keller | The Rocks |
Comments (22)
Previous
23 Mar 2013 12:20 AEST
maddie
narellan
assignment
im 13 and i made this for my german cooking assignment. it turned out fabulously and i will definately be making it again! can't wait till my mum kaes it this time though!
Agree(0 people agree)
Disagree(0 people disagree)
01 Sep 2012 04:44 AEST
Serge
Bondi Junction
11 Jul 2012 02:25 AEST
Helen
Melbourne
Pork tastic
First time I made it the skin didn't crisp up but still tasted nice. The second time I put the oven on Fan Forced and it turned out beautifully but need to watch that the water doesn't dry up completely. Even my German mother (81yrs old ) nearly ate a whole 1kg hock! with a beer of course .... !!
06 Jul 2012 03:50 AEST
Brian
Balwyn
Choose your hocks wisely
The recipe is good; flavour was great and meat tender but a couple of tips for next time... Choose hocks from hind as those from front leg (approx 700g each) are too small. Those in the video must have been between 1.2kg and 1.5kg each. Also, do not overfill tray with water; half filling the roaster with water was excessive, just enough to braise apples and onions is plenty. You only want liquid to puree apple and onions for apple sauce when done. Also known as eisbein or schweinshaxe
27 Jun 2012 06:09 AEST
Brian
Balwyn
04 Jun 2012 03:43 AEST
Amanda
Sydney
Crispy Skin
Our crackling was to die for. We stood the 2 pork knuckles leaning against each other but they did fall once. The crackling was very thin and crispy (probably due to loads of salt!). I used bacon stock rather than water, 1 cube for the entire tray. The meat was tender and other than the thin layer of crackling there was no additional fat. We steamed asparagus as a side rather than other suggested traditional suggestions and the portions were perfect.
23 Feb 2011 03:55 AEST
TJ
Gold Coast
19 Feb 2011 04:44 AEST
Tibby P
Calemvale QLD
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