Pork knuckle also known as schweinshaxe, is a German specialty of succulent tender pork still on the bone, encased in a crispy layer of pork rind. This substantial cut demands an equally hearty side dish.
Complement the savory flavors and salty crunch of pork knuckle with robust accompaniments like dumplings, sauerkraut, roasted vegetables, and potato salads. German cuisine offers many traditional pairings that are ideal foils for the rich meat.
Below are 10 side dish suggestions to serve with pork knuckle, from classic Bavarian pairings to easy veggie options. With a crispy knuckle, tasty sides, and a stein of beer, you have the perfect German feast!
1. Potato Dumplings
In Germany, a meal of schweinshaxe would not be complete without a sticky, stodgy potato dumpling or two. These doughy potato balls are the perfect vehicle for sopping up the flavorful pan juices and gravy.
To make, combine mashed potatoes, flour, egg, salt and nutmeg. Form into balls, then boil or steam until cooked through. Schweinshaxe’s richness balances the dumplings’ carbohydrate density.
2. Spätzle Egg Noodles
Another traditional Bavarian side dish, spätzle noodles pair wonderfully with pork knuckle. These tiny hand-rolled or pressed egg noodles have a pleasant, springy texture.
Toss spätzle with butter or gravy to coat the noodles. Or mix in grated cheese herbs or crisp bacon bits for extra flavor. Spätzle soaks up all the delicious sauce from the pork.
3. Sauerkraut
The sharp tang of fermented cabbage is a classic accompaniment to schweinshaxe. Sauerkraut’s tartness cuts through the meat’s fattiness.
Choose fresh refrigerated sauerkraut, or ferment your own cabbage with salt and caraway seeds. Warm sauerkraut in a pan with butter, apples, or bacon for great flavor. The contrast of textures is very satisfying.
4. Roasted Vegetables
For a lighter side option, oven-roasted veggies complement pork knuckle’s richness. Potatoes, sweet potatoes, carrots, parsnips, or butternut squash all taste amazing roasted with garlic and olive oil.
The high oven heat crisps and caramelizes the vegetable’s natural sugars. Season with aromatic herbs like rosemary or thyme. Hearty roasted root veg pair beautifully with schweinshaxe.
5. Braised Red Cabbage
Red cabbage slowly braised with apples or red wine makes a sweet-tart accompaniment for pork knuckle. Contrasting the meat’s unctuousness, braised cabbage adds color and healthy serving of vegetables.
Cook sliced cabbage wedges down with onions, apples, vinegar, spices, and stock. The tender cabbage soaks up all the flavors. An easy, tasty side dish.
6. Beer-Battered Onion Rings
Fried onion rings add fun finger food to a pork knuckle feast. For authentic German flavor, use beer in the batter instead of water.
Dip sliced onions in a batter of beer, flour, baking powder, salt and pepper. Deep fry until golden and crispy. Provide plenty for dunking in the pan gravy and beer sauce.
7. Sweet German Mustard
Cut through the rich flavors of pork knuckle with the zing of spicy whole-grain mustard. German mustards, made with brown or black mustard seeds, pair especially well.
Düsseldorfer or Bavarian sweet mustard, with a bit of fruitiness, complement schweinshaxe. Or try making your own mustard with beer for true German flair. Mustard’s bite offsets greasy meat.
8. Mushroom Sauce
For special occasions, serve pork knuckle with a creamy mushroom wine sauce. Sauté mushrooms like cremini or chanterelle in butter and oil, then simmer in wine and demi-glace sauce.
The earthy mushrooms and velvety sauce makes an elegant match for the humble pork knuckle. Ladle mushroom sauce over slices of the succulent meat.
9. Green Salad
A crisp green salad balances the heaviness of pork knuckle. Make a dressing with tangy ingredients like lemon juice, vinegar or yogurt.
Toss crispy lettuce, cucumber, radish, and fresh herbs with the dressing. The freshness and acidity of the salad cuts the meat’s richness. A light counterpoint to schweinshaxe.
10. Crusty Bread
No German meal is complete without a loaf of crusty bread! Use slices of crispy-crusted sourdough, rye, or baguette to soak up the pan drippings and gravy.
Or spread bread with sweet butter, mustard, or cheese as an accompaniment to the juicy pork knuckle. Hearty bread lets you savor every last drop of flavor.
Putting It All Together
When serving German pork knuckle, choose robust sides that can stand up to the meaty flavors. Traditional pairings like dumplings, cabbage, potato salads and mustard are safe bets.
For a lighter meal, go for roasted veggies, a green salad, or onion rings. And don’t forget the beer and crusty bread! A fork-tender schweinshaxe demands all the rich accompaniments of a true German feast.
With fluffy dumplings, tart sauerkraut, or crispy onions rings beside crispy, juicy pork knuckle, you have an authentic Bavarian dining experience. Prost!
Traditional Pork Knuckles – A Typical Oktoberfest Dish From Germany
FAQ
How do you eat pork knuckle?
What side dishes go well with pernil?
What is a pork knuckle dish called?
What to serve with pork knuckle?
Traditionally, Pork Knuckle is often served with a hefty German potato dumpling or two. The sticky balls make the perfect stodgy vehicle (in a good way!) for mopping up that delicious gravy! On the side, you might have some sauerkraut or a slaw-like cabbage salad (similar to this one, which would make a lovely side here).
How to cook a pork knuckle?
Poke the skin of the pork knuckle a dozen times with a sharp knife. Rub salt and pepper into the skin. Cut the potato and onion into chunks and put them into a roasting dish. Place the pork knuckle with skin side up on top of the vegetables. Put the roasting dish in the oven and cook at 325F for 4 hours.
Is pork knuckle a German dish?
Yes, pork knuckle, also known as Schweinshaxe in German, is a traditional German dish. It is a popular and iconic dish in German cuisine, particularly in Bavaria. The knuckle is typically roasted or braised until the skin becomes crispy and the meat is tender and flavorful.
How do you cook a pork knuckle in a crock pot?
Preheat oven to 180°C / 350°F (160°C fan). Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables). Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note 10) Slow roast: Roast for 2 hours 10 minutes, rotating tray half way.