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Name: Schweinshaxe
Total time: 2 h 45 min
Yield: Serves 4
Cuisine: Bavaria, Germany
Ingredients: 2 kg pork knuckles; 2 tbsp coarse salt; 1 tsp black pepper; 1 tbsp caraway seeds; 4 cloves garlic; 1 onion; 500 ml dark beer; 1 tbsp vegetable oil; 2 bay leaves

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Bavaria, Germany2 h 45 minServes 4déjà cuisiné

Schweinshaxe

Ingrédients9

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

viandeépice et saucelégumeautre

Préparation

Score the skin of the pork knuckles in a crosshatch without cutting into the meat, then pat them dry.
Rub the knuckles all over with salt, pepper, crushed caraway seeds, and minced garlic, pressing the seasoning into the cuts.
Set the knuckles skin-side up on a rack in a roasting pan with the quartered onion, bay leaves, and beer underneath.
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.
Raise the oven to 220°C and roast for 20 to 30 minutes more until the skin is deeply browned and crisp.
Rest the knuckles for 10 minutes, then serve with the strained roasting juices.