Schweinshaxe

Ingredients

Preparation

1. 1

   Dry and score the knuckles

   Pat the pork knuckles very thoroughly dry with paper towels. Using a sharp knife, score the skin in a diamond pattern or in lines about two centimetres apart without cutting deeply into the meat. These cuts allow fat to render and help the skin become crisp.

2. 2

   Season the knuckles

   Combine the salt, pepper, caraway and garlic. Rub the mixture over the entire surface of the knuckles, working it into the cuts. If possible, refrigerate the knuckles uncovered for four to twelve hours to dry the skin further. Remove them thirty minutes before roasting.

3. 3

   Preheat the oven

   Preheat the oven to 170°C using conventional heat. Position the rack in the lower part of the oven so the knuckles can roast without the skin being too close to the upper heating element.

4. 4

   Brown the vegetables

   Heat the oil in a large ovenproof casserole or roasting pan. Add the onions, carrots and celery. Cook over medium-high heat for eight to ten minutes until they begin to brown. Add the bay leaves and thyme.

5. 5

   Arrange the knuckles

   Set the knuckles upright or slightly tilted on top of the vegetables, with the skin facing outward and without allowing them to touch. This arrangement lets hot air circulate around the skin and promotes even browning.

6. 6

   Add the beer and stock

   Pour the beer and stock around the knuckles without wetting the skin directly. The liquid should reach about one third of the way up the meat. Bring to a gentle simmer on the hob before transferring to the oven.

7. 7

   Roast slowly

   Roast uncovered for about two and a half hours. Every thirty to forty minutes, baste only the meaty parts with the cooking juices, avoiding the skin. Rotate the pan if browning is uneven. Add a little hot stock if the bottom becomes too dry.

8. 8

   Check for tenderness

   After about two and a half hours, check the meat by inserting a thin knife into the thickest part. It should slide in easily and the meat should begin pulling away from the bone. If necessary, continue roasting for another twenty to thirty minutes at 170°C.

9. 9

   Crisp the skin

   Increase the oven temperature to 230°C or switch on the grill. Place the knuckles in the upper part of the oven for eight to fifteen minutes, watching constantly. Rotate the pan if necessary until the skin is evenly blistered, golden and crisp.

10. 10

    Rest the knuckles

    Remove the knuckles from the pan and place them on a rack or board. Rest for fifteen minutes without covering tightly so steam does not soften the skin.

11. 11

    Prepare the sauce

    Strain the cooking juices into a saucepan, pressing the vegetables lightly. Remove excess fat from the surface, then reduce the liquid for ten to fifteen minutes until concentrated. For a thicker gravy, mix the cornstarch with the cold water, add gradually and simmer for one to two minutes.

12. 12

    Plate and serve

    Serve half a knuckle or one whole knuckle per person depending on size. Serve the gravy separately so the skin remains crisp. Accompany with braised red cabbage, sauerkraut, roasted potatoes or potato dumplings.

Tips & tricks

• Choose pork knuckles with intact, sufficiently thick skin for a crisp surface.
• Dry the skin thoroughly before seasoning to encourage browning.
• Score the skin without cutting deeply into the meat.
• Salt the knuckles several hours in advance if possible to season the meat and help dry the skin.
• Begin roasting at a moderate temperature to tenderise the meat without burning the skin.
• Baste the meat regularly with the cooking juices, but avoid soaking the skin during the final stage.
• Add hot liquid if the bottom of the roasting pan reduces too quickly.
• Finish at high temperature or under the grill to blister and crisp the skin.
• Watch the final stage carefully because the skin can go from golden to burnt very quickly.
• Rest the knuckles before serving so the juices redistribute.

Variations

• Replace the lager with dark beer for a maltier, deeper sauce.
• Add caraway seeds to the roasting pan for a stronger Bavarian flavour.
• Rub a little mustard over the knuckles before roasting.
• Add quartered apples to the vegetables for a mildly fruity note.
• Prepare the recipe without beer by using only pork or chicken stock.
• Serve with a thicker beer gravy lightly bound with starch.

Storage

Cooked Schweinshaxe keeps for up to three days in the refrigerator in an airtight container. Store the meat and sauce separately if possible to preserve the skin. Reheat the meat in a 180°C oven for twenty to thirty minutes, then finish under the grill for a few minutes to restore crispness. The meat can be frozen for up to two months, although the skin will be less crisp after thawing.

Nutrition facts(per serving)

What to serve with this recipe?

• Sauerkraut
• Braised red cabbage
• Potato dumplings
• German lager

Frequently asked questions