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.
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)
Instructions
Step 1: Prepare the Pork Knuckles
- 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.
- 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.
Step 2: Fire Up the Arteflame Grill
- Light the Arteflame grill by placing vegetable oil-soaked napkins under firewood. Allow the grill to heat for about 20 minutes.
- Prepare two heat zones:
- High heat near the center for searing.
- Medium-low heat on the outer flat cooktop for slow roasting.
Step 3: Sear the Pork Knuckles
- 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.
- Rotate the knuckles to sear all sides evenly.
Step 4: Slow Roast on the Flat Cooktop
- Move the pork knuckles to the medium-low heat zone of the flat cooktop.
- 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.
- During the last 30 minutes, increase the heat slightly to achieve a deep golden-brown, crispy skin.
Step 5: Check for Doneness
- Use a meat thermometer to ensure the pork reaches an internal temperature of 195°F (90°C) for tender, pull-apart meat.
- If the skin isn’t as crispy as desired, place the knuckles briefly back on the high-heat center grate for a final sear.
Step 6: Rest and Serve
- Remove the pork knuckles from the grill and let them rest for 10 minutes.
- Serve whole or slice to share, accompanied by traditional sides like sauerkraut, roasted potatoes, or a dollop of spicy mustard.
Tips for Perfect Schweinshaxe
- Use Scoring: Scoring the skin helps render fat and creates a crispy exterior.
- Slow and Steady: Low, even heat is key for tender meat while achieving the signature crispy crust.
- Add Flavor: Place herbs like rosemary or thyme on the grill near the knuckles for subtle aromatics.
- Monitor Heat Zones: Keep the pork on the medium-low zone to prevent drying out during the long cook.
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.
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.
