Schweinshaxe
Ingredients
- 1 pork knuckle
- 2 tbsp salt
- 2 tsp caraway seeds
- 2 tsp black peppercorns
- 4 cloves garlic, mashed or grated
- 240 ml German dark beer
- 240 ml chicken stock
- 1 carrot, roughly chopped
- 1 onion, cut into thick slices
Beer Gravy
- 7 g cornstarch, dissolved in 1 tbsp water
- Salt
- Sugar
- MSG
Instructions
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Start by poking the skin with something sharp, which will help the fat render, giving the skin its signature bubbly appearance.
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Then apply a dry rub of salt, caraway seeds, and black pepper all over the meat and skin, and a garlic paste just on the meat side.
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For best results, score the skin to prevent it from peeling back too much when cooking, and let it dry in the fridge overnight.
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The knuckle then goes in an oven at 165 °C for about 2.5 hours on a bed of aromatics and a splash of dark German beer.
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You want an internal temp of around 85 °C, which breaks down the collagen into luscious gelatin.
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Then it's blasted at 230 °C for the last 20 to 30 minutes to crisp the skin.
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The pan drippings underneath get strained and thickened into a deeply flavourful gravy.
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Serve the whole knuckle with some kartoffelkloess, which are pillowy potato dumplings, and a side of sauerkraut to balance all the heavy flavours.
Notes
Committed to this collection by the hand of Hunter.
