German-style crispy pork knuckle (schweinshaxe)
Roasted in a pool of beer and broth, the meat soaks up the liquid during roasting while the exposed skin turns crisp in the dry heat. Serve as a main course or as bar food.Note that the actual length of cooking time depends on the size of the pork and the age of the animal. The meat and skin of a mature hog (as opposed to a younger one) will require a longer cooking time.If the liquid dries up during roasting, add more broth, no more than a cup at a time.
Ingredients
- 1 whole pork knuckle (called hock, shank or leg in some regions)
- 1 tablespoon caraway seeds
- 2 tablespoons salt
- 2 tablespoons grated garlic
- 2 large onions thinly sliced
- 1 can beer (pale, not dark) plus equal amount of broth
- 2 sprigs rosemary
- 2 sprigs thyme
- salt
- pepper
Instructions
- Preheat the oven to 200C (about 390F).
- Mix together the garlic, caraway seeds and salt.
- Rub all over the pork.
- Cover the bottom of an ovenproof dish with the onion slices.
- Stand the pork knuckle in the dish, the end with the exposed meat touching the onion slices. Pour in the beer and broth.
- Add the herbs. Season lightly with salt and pepper.
- Roast at 200C for three hours. Turn up the heat to 220C (425F) and continue roasting for another 30 minutes until the skin is crisp.
- Transfer the pork knuckle on a plate. You may make a gravy by straining the remaining liquid from the pan, adding flour and butter and cooking until thick.