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 servings
Cuisine: german
Ingredients: 2 pcs pork hock skin scored; 2 tbsp salt; 1 tsp black pepper freshly ground; 1 tsp caraway seed; 4 clove garlic minced; 1 pcs yellow onion roughly chopped; 1 pcs carrot roughly chopped; 1 pcs 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.

An original recipe by Forkin

Total time: 3 hr 35 min
Serves: 4
Difficulty: Medium

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcspork hock, skin scored
2 tbspsalt
1 tspblack pepper, freshly ground
1 tspcaraway seed
4 clovegarlic, minced
1 pcsyellow onion, roughly chopped
1 pcscarrot, roughly chopped
1 pcscelery stalk, roughly chopped
500 mldark beer
250 mlvegetable broth

Equipment

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

The method

Step by step

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

Keep it good

Storage

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

Reheating

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.