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 porties
Cuisine: german
Ingredients: 2 st pork hock skin scored; 2 el salt; 1 tl black pepper freshly ground; 1 tl caraway seed; 4 teentje garlic minced; 1 st yellow onion roughly chopped; 1 st carrot roughly chopped; 1 st 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.

Een origineel recept van Forkin

Totale tijd: 3 uur 35 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan selderij bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

2 stpork hock, skin scored
2 elsalt
1 tlblack pepper, freshly ground
1 tlcaraway seed
4 teentjegarlic, minced
1 styellow onion, roughly chopped
1 stcarrot, roughly chopped
1 stcelery stalk, roughly chopped
500 mldark beer
250 mlvegetable broth

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

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

Opwarmen

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.