Pork with cabbage and bread dumplings

Name: Pork with cabbage and bread dumplings (Schweinshaxe mit Bayrisch Kraut und Semmelknödeln)
Cuisine: German
Ingredients: 4 pork knuckles with bones and skin, about 700 g/1½ lb each; 4 pork knuckles with bones and skin, about 700 g/1½ lb each; 2 onions, roughly chopped; 2 garlic cloves, halved; 500 ml/17 fl oz/2 cups dark beer; 3 bay leaves; 6 day-old white bread rolls (about 350 g/12 oz total weight), broken into pieces; 250 ml/8 fl oz/1 cup milk; pinch of freshly grated nutmeg; 10 ml/2 tsp chopped parsley, plus extra to garnish; 5 ml/1 tsp snipped chives; 2 egg yolks; 15 ml/1 tbsp oil; 100 g/3½ oz smoked bacon, diced; 1 small onion, finely chopped; 700 ml/1¼ pints/3 cups chicken stock; 10 ml/2 tsp white wine vinegar; 1 kg/2¼ lb white cabbage, quartered, cored and finely sliced; 5 ml/1 tsp caraway seeds; salt, ground white pepper and sugar; salt, ground white pepper and sugar; salt, ground white pepper and sugar

Schweinshaxe mit Bayrisch Kraut und Semmelknödeln

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

Pork knuckle is synonymous with German eating culture. Whether cured, cooked and served cold, or roasted to give it a crispy skin, this economical cut is aromatic, flavoursome and tender, but it needs long, slow cooking.

Ingredients

4 pork knuckles with bones and skin, about 700 g/1½ lb each

Europe
Germany
Main course

Method

Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large flameproof casserole over a high heat. Season the pork and fry, turning, for 6 minutes. Add the onion and garlic and fry for another 2 minutes. Deglaze the pan with the beer, then add 1 litre/1¾ pint