Germany / Main
Schweinshaxe
Pork knuckle roasted to a glassy crackling, with dark beer and sauerkraut.
Ingredients
- Pork knuckle, about 1 kg each2
- Dark beer1 l
- Onions2
- Carrots2
- Celeriac200 g
- Garlic6 cloves
- Caraway seeds2 tsp
- Bay leaves3
- Sauerkraut, to serve600 g
- Potatoes, to serve800 g
- Coarse salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
