Low Sodium Schweinshaxe (German Pork Knuckle)

Indulge in the rich, savory flavors of Low Sodium Schweinshaxe, a wholesome twist on the classic German Pork Knuckle. This heart-healthy version reduces sodium without compromising on taste, thanks to aromatic herbs and spices like caraway seeds, bay leaves, and garlic. Braised in unsalted chicken broth alongside hearty vegetables, the pork knuckle is then roasted to achieve irresistibly crispy, golden skin. A balsamic vinegar and olive oil glaze adds a tangy depth of flavor, while fresh parsley provides a vibrant finishing touch. Perfect for a satisfying dinner, this dish is an impressive centerpiece that's deliciously paired with steamed vegetables or a crisp salad. Whether you're exploring German cuisine or looking for a flavorful low-sodium option, this recipe delivers comfort and a culinary adventure in every bite.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 1 large (approximately 2-3 lbs) Pork knuckle (ham hock)
• 4 Garlic cloves
• 1 medium Onion
• 1 medium Carrot
• 1 Celery stalk
• 2 Bay leaves
• 1 teaspoon Whole black peppercorns
• 1 teaspoon Caraway seeds
• 0.5 teaspoon Ground black pepper
• 4 cups Unsalted chicken broth
• 1 tablespoon Balsamic vinegar
• 2 tablespoons Olive oil
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Peel and slice the garlic cloves. Slice the onion and cut the carrot and celery into large chunks.

Step 3

Place the pork knuckle in a large pot. Add the sliced garlic, onion, carrot, celery, bay leaves, whole black peppercorns, and caraway seeds.

Step 4

Pour the unsalted chicken broth over the ingredients in the pot. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and simmer for about 90 minutes or until the meat is tender.

Step 5

Once cooked, remove the pork knuckle from the pot and pat it dry with paper towels. This step is essential to achieve crispy skin.

Step 6

Mix the balsamic vinegar, olive oil, and ground black pepper in a small bowl.

Step 7

Brush the pork knuckle with the balsamic mixture. Transfer it to a roasting pan.

Step 8

Roast the pork knuckle in the preheated oven for another 60 to 90 minutes or until the skin is crispy and golden brown. Turn occasionally and brush with the juices from the pan.

Step 9

Once roasted to crisp perfection, remove the pork knuckle from the oven and let it rest for about 10 minutes.

Step 10

Serve the Schweinshaxe warm, garnished with chopped fresh parsley. It pairs well with steamed vegetables or a fresh green salad.

Nutrition Facts

Serving size	(2415.7g)

Amount per serving	% Daily Value*
Calories	3296.0

Total Fat 257.9g	0%
Saturated Fat 83.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 793.8mg	0%
Sodium 10450.4mg	0%
Total Carbohydrate 36.9g	0%
Dietary Fiber 7.1g	0%
Total Sugars 12.2g
Protein 201.6g	0%

Vitamin D 0IU	0%
Calcium 298.4mg	0%
Iron 20.1mg	0%
Potassium 3768.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.9%

Protein: 24.6%

Carbs: 4.5%