Crispy Roasted Schweinshaxe

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

   Preheat your oven to 160°C (325°F).

   Около 10 мин

2. 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.

   Около 10 мин

3. 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.

   Около 2 мин

4. 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.

   Около 3 мин

   Совет повара: Scoring allows fat to render out and helps the skin become super crispy.

5. 5

   In a small bowl, combine the salt, black pepper, caraway seed, and minced garlic.

   Около 1 мин

6. 6

   Rub the seasoning mixture generously all over the pork hocks, making sure to get into the scored crevices.

   Около 2 мин

7. 7

   Place the chopped yellow onion, carrot, and celery in the bottom of a large roasting pan.

   Около 1 мин

8. 8

   Place the seasoned pork hocks on top of the vegetables in the roasting pan.

9. 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.

   Около 1 мин

10. 10

    Roast for 2 hours, basting the hocks with the pan juices every 30 minutes.

    Около 2 ч

    Совет повара: Basting keeps the meat moist and flavorful.

11. 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.

    Около 1 ч

    Совет повара: Keep a close eye on the skin during this final stage to prevent burning.

12. 12

    Remove the Schweinshaxe from the oven and let them rest on a cutting board for 15 minutes before serving.

    Около 15 мин

    Совет повара: Resting allows the juices to redistribute, resulting in more tender meat.

13. 13

    Strain the pan juices into a small saucepan, pressing on the vegetables to extract all liquid. Discard the solids.

    Около 2 мин

14. 14

    Simmer the strained pan juices over medium heat for 5-10 minutes, or until slightly reduced and thickened, to create a flavorful gravy.

    Около 10 мин

15. 15

    Serve the crispy Schweinshaxe with the prepared gravy and traditional sides like sauerkraut or potato dumplings.