Schweinshaxe (German Pork Knuckle)
Equipment
Ingredients
Main Ingredients
pork knuckle (raw)
1 piece
salt
2 tbsp
caraway seeds
2 tsp
black peppercorns
2 tsp
garlic (mashed)
4 clove
German dark beer
1 cup
chicken stock
1 cup
carrot (chopped)
1 piece
onion (sliced)
1 piece
Beer Gravy
cornstarch (dissolved)
1 tbsp
salt
0.5 tsp
sugar
0.5 tsp
MSG
0.25 tsp
Instructions
Prepare the pork knuckle
Score the skin of the pork knuckle in a criss-cross pattern and season generously with salt, caraway seeds, and crushed peppercorns.
Prepare aromatics
Roughly chop the carrot, thickly slice the onion, and mash or grate the garlic cloves.
Sear the pork knuckle
Heat oil in a large pot and sear the pork knuckle on all sides until golden brown.
Add vegetables and braising liquid
Add the chopped vegetables, garlic, dark beer, and chicken stock to the pot with the seared knuckle.
Braise the pork knuckle
Cover the pot and braise the pork knuckle in the oven at 160°C for 2.5-3 hours until the meat is very tender.
Prepare beer gravy
Strain the braising liquid into a saucepan. Mix cornstarch with water and whisk into the hot liquid. Season with salt, sugar, and MSG to taste.
Crisp the skin
Increase oven temperature to 220°C. Return the pork knuckle to the oven uncovered for 20-30 minutes until the skin is crispy and golden.
Rest and serve
Let the pork knuckle rest for 10 minutes, then slice and serve with the beer gravy.
Original recipe
Storage
Store gravy separately. Reheat pork knuckle uncovered to maintain crispy skin
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