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 portioner
Cuisine: german
Ingredients: 2 stk. pork hock skin scored; 2 spsk. salt; 1 tsk. black pepper freshly ground; 1 tsk. caraway seed; 4 fed garlic minced; 1 stk. yellow onion roughly chopped; 1 stk. carrot roughly chopped; 1 stk. 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.

En original opskrift af Forkin

Tid i alt: 3 t. 35 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde selleri. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

2 stk.pork hock, skin scored
2 spsk.salt
1 tsk.black pepper, freshly ground
1 tsk.caraway seed
4 fedgarlic, minced
1 stk.yellow onion, roughly chopped
1 stk.carrot, roughly chopped
1 stk.celery stalk, roughly chopped
500 mldark beer
250 mlvegetable broth

Udstyr

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

Fremgangsmåde

Trin for trin

1
Preheat your oven to 160°C (325°F).
Ca. 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.
Ca. 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.
Ca. 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 1 min.
6
Rub the seasoning mixture generously all over the pork hocks, making sure to get into the scored crevices.
Ca. 2 min.
7
Place the chopped yellow onion, carrot, and celery in the bottom of a large roasting pan.
Ca. 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.
Ca. 1 min.
10
Roast for 2 hours, basting the hocks with the pan juices every 30 minutes.
Ca. 2 t.
Kokkens note: 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.
Ca. 1 t.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 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.
Ca. 10 min.
15
Serve the crispy Schweinshaxe with the prepared gravy and traditional sides like sauerkraut or potato dumplings.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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.