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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 3 godz. 35 min
- Porcje
- 4
- Trudność
- Średni
Informacja o alergenach: może zawierać seler. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
- 2 szt.pork hock, skin scored
- 2 łyżkasalt
- 1 łyżeczkablack pepper, freshly ground
- 1 łyżeczkacaraway seed
- 4 ząbekgarlic, minced
- 1 szt.yellow onion, roughly chopped
- 1 szt.carrot, roughly chopped
- 1 szt.celery stalk, roughly chopped
- 500 mldark beer
- 250 mlvegetable broth
Sprzęt
sharp knife · strainer · paper towels · large pot · small saucepan · small bowl · roasting pan
Sposób przygotowania
Krok po kroku
- 1
Preheat your oven to 160°C (325°F).
Około 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.
Około 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.
Około 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.
Około 3 min
Wskazówka kucharza: 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.
Około 1 min
- 6
Rub the seasoning mixture generously all over the pork hocks, making sure to get into the scored crevices.
Około 2 min
- 7
Place the chopped yellow onion, carrot, and celery in the bottom of a large roasting pan.
Około 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.
Około 1 min
- 10
Roast for 2 hours, basting the hocks with the pan juices every 30 minutes.
Około 2 godz.
Wskazówka kucharza: 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.
Około 1 godz.
Wskazówka kucharza: 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.
Około 15 min
Wskazówka kucharza: 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.
Około 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.
Około 10 min
- 15
Serve the crispy Schweinshaxe with the prepared gravy and traditional sides like sauerkraut or potato dumplings.
Przechowuj prawidłowo
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.