Schweinshaxe

Ingredients9

• pork knuckles2 kg
• coarse salt2 tbsp
• black pepper1 tsp
• caraway seeds1 tbsp
• garlic4 cloves
• onion1
• dark beer500 ml
• vegetable oil1 tbsp
• bay leaves2

Method

1. Score the skin of the pork knuckles in a crosshatch without cutting into the meat, then pat them dry.
2. Rub the knuckles all over with salt, pepper, crushed caraway seeds, and minced garlic, pressing the seasoning into the cuts.
3. Set the knuckles skin-side up on a rack in a roasting pan with the quartered onion, bay leaves, and beer underneath.
4. Roast at 160°C for about 2 hours, basting occasionally with the pan juices and adding a little water if the liquid reduces too far.
5. Raise the oven to 220°C and roast for 20 to 30 minutes more until the skin is deeply browned and crisp.
6. Rest the knuckles for 10 minutes, then serve with the strained roasting juices.