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Schweinshaxe

Name: Schweinshaxe
Total time: 3h
Yield: 4 servings
Cuisine: Germany
Ingredients: 1 pork knuckle (~1.5kg); Caraway; Salt, pepper; Onion, carrot, celery; Dark beer; Beef stock

Bavarian roast pork knuckle with crackling skin and dark beer gravy.

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3h 4 servings Medium

Ingredients

• 1 pork knuckle (~1.5kg)
• Caraway
• Salt, pepper
• Onion, carrot, celery
• Dark beer
• Beef stock

Method

Step 1 of 425%

Score skin in diamonds; rub with caraway and salt.

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1
Score skin in diamonds; rub with caraway and salt.
2
Roast on bed of vegetables at 160°C 2 h, basting with beer.
3
Crank to 230°C 20 min for crackling.
4
Strain pan juices into gravy; serve with dumplings and kraut.