German
Schweinshaxe
Bavarian pork knuckle roasted with caraway, garlic, and dark lager pan juices until tender beneath crackling skin.
4 servings · 25 minutes prep · 210 minutes cook
Ingredients
Main
- 2 whole pork knuckles, 2 1/2-3 lb each
- 2 tbsp kosher salt
- 1 tbsp caraway seeds, crushed
- 1 tsp black pepper
- 4 whole garlic cloves, grated
- 1 tbsp avocado oil
- 2 whole yellow onions, sliced
- 1 whole carrot, sliced
- 1 cup lager
- 1 cup pork or chicken stock
Directions
Method
- Score the skin of the pork knuckles in a 1/2-inch crosshatch without cutting into the meat.
- Rub the knuckles with the kosher salt, caraway seeds, black pepper, garlic cloves, and avocado oil. Refrigerate uncovered for 24 hours to season and dry the skin.
- Heat the oven to 325F. Put the yellow onion, carrot, lager, and pork stock chicken stock in a roasting pan. Set the pork on a rack above the vegetables.
- Roast until the meat is tender near the bone and about 190F, 2 1/2-3 hours, basting the meat lightly with pan liquid every 45 minutes while keeping the skin as dry as possible.
- Increase the oven to 475F. Roast until the skin blisters and crackles, 15-25 minutes.
- Rest for 15 minutes. Strain the pan juices and serve them with the pork.
