Schweinshaxe
Pork knuckle roasted to a glassy crackling, with dark beer and sauerkraut.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Score the skin in diamonds every centimetre and a half, down to the fat but not into the meat.
Rub the knuckles with coarse salt, pepper, caraway and garlic, working it into the cuts.
Put them in a pot with the onion, carrot, celeriac and bay, and cover with beer and water.
Simmer for an hour, never letting it boil hard.
Move the knuckles to a tray, pat the skin dry and roast at 180 °C for an hour and twenty.
Every twenty minutes baste with beer from the pot and fat from the tray.
Raise the oven to 240 °C for the last ten minutes, until the crackling blisters.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Erich Ferdinand · CC BY 2.0