Schweinshaxe: Roasted Pork Knuckle
Ingredients
- 3 kgPork hock (whole with rind)
- 1,000 mlBrown beer
- 4 pcOnion (coarsely chopped)
- 4 pcCarrot (thickly sliced)
- 6 pcGarlic (crushed)
- 2 tbspCaraway seeds
- 2 tbspGray sea salt
- 2 tspBlack peppercorns
- 4 pcBay leaf
- 1,000 mlMineral water
- 10 pcJuniper berries (slightly crushed)
Method
A crackling skin that snaps under the knife, revealing tender meat that falls off the bone. The deep aroma of reduced dark beer and caraway seeds infuses the roast.
- 1
Using a sharp knife, score the pork rind in a diamond pattern without cutting into the meat. Rub vigorously with grey sea salt to ensure the crystals penetrate the incisions.
- 2
Cut the onions and carrots into large cubes. Place them at the bottom of a roasting pan with the crushed garlic cloves, bay leaves, black peppercorns, caraway seeds, and slightly crushed juniper berries.
- 3
Place the knuckle on the vegetables. Pour the dark beer and mineral water into the bottom of the dish. Bake at 160°C. The liquid should reach halfway up the meat.
- 4
Cook for 2 hours, basting the meat with the cooking juices every 30 minutes. The juice should reduce and become syrupy, coating the vegetables.
- 5
Increase the oven to 220°C or switch to grill mode. Watch closely: the skin should puff up and become crispy, taking on a shiny dark brown color.
Frequently asked questions
How do you get this dish right?
- Never pour liquid over the rind while basting; only baste the exposed meat to keep the skin crispy.
- If the sauce reduces too quickly, add a splash of water to prevent the sugars from burning.
How long does this dish keep?
Keep refrigerated for up to 3 days. Reheat in the oven to maintain the skin's crispiness.
