German Pork Knuckle, also called “Schweinshaxe” in German, is a popular dish in Bavaria, the home of the Oktoberfest. Germans love to eat pork knuckles because they’re the perfect combination of tender, juicy pork, and crispy skin. German pork knuckle is usually served with potato dumplings, boiled potatoes, and braised red cabbage or sauerkraut. The German Pork Knuckle is produced locally in Kaohsiung with 100% selected Taiwan pork. Enjoy it traditionally with our freshly fermented German Sauerkraut.
Clean the defrosted German Pork Knuckle under running water. Then use a sharp knife to make several cuts into the skin. Do not cut into the meat. Put the pork knuckle in a convection oven at 200–220 degrees Celsius for around 90 minutes. Turn it around after 60 minutes to make sure the skin gets evenly crusty on all sides. It is ready to eat when the skin is crusty.
100% selected Taiwan pork.
Scope of Delivery:
1 package German Pork Knuckle (~2 kg).
The German Pork Knuckle lasts 6 months in the freezer.
Country of Origin: