Schweinshaxe — Bavarian Roasted Pork Knuckle

Shopping list

• 2 piece pork knuckles (hocks) — about 1–1.2 kg each

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• 2 tbsp coarse sea salt

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• 1 tbsp caraway seeds — lightly crushed

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• 1 tsp black peppercorns — crushed

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• 4 clove garlic cloves — peeled and halved

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• 1 piece onion — peeled and quartered

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• 1 piece carrot — peeled and chopped

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• 1 piece celery stalk — chopped

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• 500 ml dark beer

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• 250 ml vegetable stock

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• 2 piece bay leaves

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Step by step

1. 1

   Preheat the oven to 160°C (fan 140°C).

2. 2

   Score the pork knuckle skin in a crosshatch pattern with a sharp knife, cutting through the skin but not into the meat.

3. 3

   Rub the knuckles all over with the coarse sea salt, caraway seeds, and crushed peppercorns, pressing into the scored skin.

4. 4

   Place the onion, carrot, celery, garlic, and bay leaves in a large roasting tin. Set the pork knuckles on top, skin-side up.

5. 5

   Pour the beer and stock into the tin around (not over) the pork.

6. 6

   Cover the tin tightly with foil and roast for 2 hours.

7. 7

   Remove the foil, increase the oven temperature to 220°C (fan 200°C), and roast for a further 30– 40 minutes, basting every 10 minutes with the pan juices, until the skin is deeply golden and crackling.

8. 8

   If the skin isn't crisp enough, switch the oven to the grill setting and grill for 3– 5 minutes, watching closely.

9. 9

   Remove the knuckles and rest for 10 minutes. Strain the pan juices, skim off excess fat, and serve as a jus.

10. 10

    Serve each knuckle on a board with mustard, sauerkraut, and dark bread or dumplings.