Crispy Roasted Schweinshaxe
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.
Forkinによるオリジナルレシピ
- 合計時間
- 3 時間 35 分
- 人数
- 4
- 難易度
- 普通
アレルゲン情報： セロリを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
- 2 個pork hock, skin scored
- 2 大さじsalt
- 1 小さじblack pepper, freshly ground
- 1 小さじcaraway seed
- 4 片garlic, minced
- 1 個yellow onion, roughly chopped
- 1 個carrot, roughly chopped
- 1 個celery stalk, roughly chopped
- 500 mldark beer
- 250 mlvegetable broth
調理器具
sharp knife · strainer · paper towels · large pot · small saucepan · small bowl · roasting pan
作り方
手順
- 1
Preheat your oven to 160°C (325°F).
約10 分
- 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.
約10 分
- 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.
約2 分
- 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.
約3 分
調理のヒント： 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.
約1 分
- 6
Rub the seasoning mixture generously all over the pork hocks, making sure to get into the scored crevices.
約2 分
- 7
Place the chopped yellow onion, carrot, and celery in the bottom of a large roasting pan.
約1 分
- 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.
約1 分
- 10
Roast for 2 hours, basting the hocks with the pan juices every 30 minutes.
約2 時間
調理のヒント： 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.
約1 時間
調理のヒント： 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.
約15 分
調理のヒント： 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.
約2 分
- 14
Simmer the strained pan juices over medium heat for 5-10 minutes, or until slightly reduced and thickened, to create a flavorful gravy.
約10 分
- 15
Serve the crispy Schweinshaxe with the prepared gravy and traditional sides like sauerkraut or potato dumplings.
おいしく保存
Store leftover Schweinshaxe and gravy in separate airtight containers in the refrigerator.
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.