Crispy Delight: Unveiling the World of German Pork Knuckle

 

German pork knuckle is a famous German dish known around the world. However, many Germans have never actually tried it. This is because it is not a national dish of Germany, but rather a regional dish that is mainly popular in southern Germany and parts of Austria.

In German, it is called “Schweinshaxe.” This dish typically uses the hind leg portion of the pork trotter, and after cooking, it is crispy on the outside and tender on the inside with a rich flavor.

The method of making German pork knuckle usually involves first seasoning the trotter with salt and spices, and then baking or braising it at a low temperature to ensure that the meat is soft and flavorful. In some cases, the trotter is also placed in a high-temperature oven at the end to make the skin particularly crispy. Pork knuckle is typically served with traditional German sauces, sauerkraut, or potatoes.

This dish is very popular in beer gardens and breweries in southern Germany, and it is one of the most important representatives of German food culture.

德國豬脚是一道聞名全球的德國美食，但是實際上，很多德國人卻從來沒有吃過德國豬脚。原因在於，這道菜其實不是德國全國性的美食，而是地方性美食，主要在德國南部和部分奧地利地區流行。

德文中被稱為”Schweinshaxe”。這道菜通常是使用豬蹄部的後腿部位，經過烹飪後皮脆肉嫩，風味豐富。

製作德國豬脚的方式通常是先將豬蹄巴以鹽和香料調味，然後進行低溫烘烤或悶煮，以確保肉質軟嫩且入味。有時候也會在最後階段將豬脚放入高溫烤箱中，使皮膚變得特別酥脆。豬脚通常搭配德國傳統的醬汁、酸菜或馬鈴薯等配菜一同享用。

這道菜在德國南部的啤酒花園和啤酒屋中非常受歡迎，是德國美食文化中的一個重要代表之一。