Main Course

Crispy Roasted Schweinshaxe

Name: Crispy Roasted Schweinshaxe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 racions
Cuisine: german
Ingredients: 2 u pork hock skin scored; 2 cs salt; 1 ct black pepper freshly ground; 1 ct caraway seed; 4 gra garlic minced; 1 u yellow onion roughly chopped; 1 u carrot roughly chopped; 1 u celery stalk roughly chopped; 500 ml dark beer; 250 ml vegetable broth

This traditional German dish features a pork hock slow-roasted to achieve incredibly tender meat and a shatteringly crisp skin. It's a hearty and satisfying main course perfect for a special occasion.

Una recepta original de Forkin

Temps total: 3 h 35 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir api. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

2 upork hock, skin scored
2 cssalt
1 ctblack pepper, freshly ground
1 ctcaraway seed
4 gragarlic, minced
1 uyellow onion, roughly chopped
1 ucarrot, roughly chopped
1 ucelery stalk, roughly chopped
500 mldark beer
250 mlvegetable broth

Estris

sharp knife · strainer · paper towels · large pot · small saucepan · small bowl · roasting pan

Elaboració

Pas a pas

1
Preheat your oven to 160°C (325°F).
Uns 10 min
2
Blanch the pork hocks by placing them in a large pot of boiling water for 10 minutes. This helps tenderize the skin and allows for easier scoring.
Uns 10 min
3
Remove the hocks from the water and pat them thoroughly dry with paper towels. Ensure the skin is very dry to achieve maximum crispiness.
Uns 2 min
4
If not already scored, use a sharp knife or razor blade to score the skin of the pork hocks in a diamond pattern, being careful not to cut into the meat.
Uns 3 min
Nota de cuina: Scoring allows fat to render out and helps the skin become super crispy.
5
In a small bowl, combine the salt, black pepper, caraway seed, and minced garlic.
Uns 1 min
6
Rub the seasoning mixture generously all over the pork hocks, making sure to get into the scored crevices.
Uns 2 min
7
Place the chopped yellow onion, carrot, and celery in the bottom of a large roasting pan.
Uns 1 min
8
Place the seasoned pork hocks on top of the vegetables in the roasting pan.
9
Pour the dark beer and vegetable broth into the bottom of the roasting pan, around the hocks, but avoid pouring directly over the skin.
Uns 1 min
10
Roast for 2 hours, basting the hocks with the pan juices every 30 minutes.
Uns 2 h
Nota de cuina: Basting keeps the meat moist and flavorful.
11
After 2 hours, increase the oven temperature to 200°C (400°F) and continue roasting for another 45-60 minutes, or until the skin is deeply golden brown and very crispy.
Uns 1 h
Nota de cuina: Keep a close eye on the skin during this final stage to prevent burning.
12
Remove the Schweinshaxe from the oven and let them rest on a cutting board for 15 minutes before serving.
Uns 15 min
Nota de cuina: Resting allows the juices to redistribute, resulting in more tender meat.
13
Strain the pan juices into a small saucepan, pressing on the vegetables to extract all liquid. Discard the solids.
Uns 2 min
14
Simmer the strained pan juices over medium heat for 5-10 minutes, or until slightly reduced and thickened, to create a flavorful gravy.
Uns 10 min
15
Serve the crispy Schweinshaxe with the prepared gravy and traditional sides like sauerkraut or potato dumplings.

Conservació

Com conservar-ho

Store leftover Schweinshaxe and gravy in separate airtight containers in the refrigerator.

Com reescalfar-ho

Reheat Schweinshaxe in a preheated oven at 180°C (350°F) until warmed through and skin is re-crisped. Reheat gravy gently on the stovetop.