Schweinshaxe: Crispy roasted pork knuckle served with sauerkraut and potatoes

Welcome to a culinary journey to the heart of Bavaria with Tony's Comfort Kitchen! Today, we're honoring the flavors of a German feast perfect for any celebration. This traditional Bavarian Schweinshaxe, or pork knuckle, promises a succulent, flavorful meat experience, finished with a crispy, crackling skin that will have your guests clamoring for more. Here's how to bring this centerpiece to your table.
 

Ingredients:

- 1 pork knuckle (also known as a pork hock)

- 2 teaspoons caraway seeds

- 2 teaspoons fennel seeds

- 1 teaspoon black peppercorns

- Salt (a good pinch, plus extra for seasoning)

- 1 large clove of garlic, sliced

- 3 carrots, roughly chopped

- 1 onion, sliced

- 2 bay leaves

- 1 whole bulb of garlic, cut in half

- 500 milliliters dark German beer (substitute with dark ale if unavailable)

- 500 milliliters beef stock

- 1 teaspoon sugar

- Black pepper

- Cornstarch slurry (for thickening the gravy)

Prep Time: 20 minutes

Cook Time: 2 hours and 30 minutes

Total Time: 2 hours and 50 minutes

Equipment:

- Sharp knife

- Roasting tin

- Mortar and pestle or spice grinder

- Wooden skewers (optional)

- Sieve

- Large saucepan

Instructions:

1. Start by preheating your oven to 150°C (300°F).

2. Carefully stab the pork knuckle's skin all over with a sharp knife to help the skin crisp up. Be cautious while doing this.

3. Optionally, use skewers to pierce through the skin a centimeter from the edge in an 'X' pattern to prevent excessive shrinking during roasting.

4. Create the spice rub: Grind caraway seeds, fennel seeds, black peppercorns, and a pinch of salt using a mortar and pestle or a spice grinder until coarsely ground.

5. Rub the spice mixture all over the pork knuckle, ensuring to cover both the meat and the skin. Press the garlic slices into crevices for added flavor.

6. In a roasting tin, combine chopped carrots, sliced onion, bay leaves, and the halved garlic bulb. Season with salt and pepper.

7. Pour the dark German beer and beef stock over the vegetables—this will form the base of your gravy.

8. Place the seasoned pork knuckle on top of the beer and vegetable mixture.

9. Roast in the preheated oven for two hours, turning the pork halfway through.

10. After two hours, increase the oven to the maximum temperature (240°C for most ovens) and roast the pork knuckle for an additional 20-30 minutes to crisp the skin thoroughly.

11. While waiting for the pork, create the gravy by straining the roasting tin liquids through a sieve into a large saucepan. Discard the solids.

12. Add sugar, extra salt, and black pepper to the gravy. Thicken it with a cornstarch slurry while bringing the mixture to a boil. Cook until it reaches the desired consistency.

13. Once your pork knuckle is done, it should have a golden, crispy skin. Let it rest briefly before carving.

14. Serve the pork knuckle with the rich, hearty gravy poured over the top.

Cooking Tips:

- Ensure your oven is fully preheated before roasting the pork knuckle for even cooking.

- For the crispiest skin, do not skip the initial step of scoring the pork skin.

Servings: Serves 2-4, depending on the size of the pork knuckle

Recipe attributed to Tony's Comfort Kitchen. Watch how this recipe is prepared by visiting Tony's YouTube channel at https://www.youtube.com/@TonysComfortKitchen.

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YouTube channel - Tony's Comfort Kitchen: https://www.youtube.com/@TonysComfortKitchen

Schweinshaxe: Crispy roasted pork knuckle served with sauerkraut and potatoes