Arteflame Grilled Schweinshaxe Recipe (German Pork Knuckle)

Introduction:

Schweinshaxe, a traditional German dish of crispy pork knuckle, is elevated when cooked on the Arteflame grill. The grill’s high heat creates a perfectly caramelized crust, while the slow cooking zones ensure tender, juicy meat. This hearty dish pairs beautifully with mustard, sauerkraut, and potatoes for a true Bavarian experience.

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Ingredients

• 2 pork knuckles (approx. 2-3 pounds each)
• 2 tbsp olive oil
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp caraway seeds (optional, for a traditional flavor)

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Instructions

Step 1: Prepare the Pork Knuckles

1. Score the Skin: Use a sharp knife to make shallow cuts in the pork knuckle skin in a crisscross pattern. This helps the fat render and creates a crispy crust.
2. Season Generously: Rub the pork knuckles with olive oil, then season with sea salt, black pepper, smoked paprika, garlic powder, and caraway seeds if desired.

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Step 2: Fire Up the Arteflame Grill

1. Light the Arteflame grill by placing vegetable oil-soaked napkins under firewood. Allow the grill to heat for about 20 minutes.
2. Prepare two heat zones:
   • High heat near the center for searing.
   • Medium-low heat on the outer flat cooktop for slow roasting.

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Step 3: Sear the Pork Knuckles

1. Place the pork knuckles on the high-heat center grate to sear each side for 3-4 minutes. This step locks in the juices and starts the crust formation.
2. Rotate the knuckles to sear all sides evenly.

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Step 4: Slow Roast on the Flat Cooktop

1. Move the pork knuckles to the medium-low heat zone of the flat cooktop.
2. Cover loosely with aluminum foil to trap heat and cook the pork slowly, turning occasionally. Roast for 2-2.5 hours, ensuring even cooking and crisping.
3. During the last 30 minutes, increase the heat slightly to achieve a deep golden-brown, crispy skin.

Optional: use the Arteflame Rotisserie.

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Step 5: Check for Doneness

1. Use a meat thermometer to ensure the pork reaches an internal temperature of 195°F (90°C) for tender, pull-apart meat.
2. If the skin isn’t as crispy as desired, place the knuckles briefly back on the high-heat center grate for a final sear.

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Step 6: Rest and Serve

1. Remove the pork knuckles from the grill and let them rest for 10 minutes.
2. Serve whole or slice to share, accompanied by traditional sides like sauerkraut, roasted potatoes, or a dollop of spicy mustard.

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Tips for Perfect Schweinshaxe

1. Use Scoring: Scoring the skin helps render fat and creates a crispy exterior.
2. Slow and Steady: Low, even heat is key for tender meat while achieving the signature crispy crust.
3. Add Flavor: Place herbs like rosemary or thyme on the grill near the knuckles for subtle aromatics.
4. Monitor Heat Zones: Keep the pork on the medium-low zone to prevent drying out during the long cook.

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Pairings

• Sides: Sauerkraut, potato dumplings, or roasted vegetables.
• Sauces: Pair with spicy mustard or a rich beer gravy.
• Drinks: Serve with a cold German beer like Dunkel or a crisp Riesling.

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Conclusion

Grilling Schweinshaxe on the Arteflame grill brings a smoky depth and unmatched crispness to this Bavarian classic. Whether for Oktoberfest or a hearty family dinner, this dish delivers both flavor and tradition.