Schweinshaxe: Roasted Pork Knuckle

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.

• Prep time: 20 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 2400
• Protein: 178 g
• Carbs: 34 g
• Fat: 167 g

Ingredients

• 3 kg Pork hock ( whole with rind )
• 1000 ml Brown beer
• 4 piece Onion ( coarsely chopped )
• 4 piece Carrot ( thickly sliced )
• 6 piece Garlic ( crushed )
• 2 tbsp Caraway seeds
• 2 tbsp Gray sea salt
• 2 tsp Black peppercorns
• 4 piece Bay leaf
• 1000 ml Mineral water
• 10 piece Juniper berries ( slightly crushed )

Instructions

1. Preparing the rind

   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. Setting up the garnish

   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. Starting the cooking

   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. Basting and reduction

   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. Crispy finish

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 3 days. Reheat in the oven to maintain the skin's crispiness.