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 porcie
Cuisine: german
Ingredients: 2 ks pork hock skin scored; 2 lyžica salt; 1 lyžička black pepper freshly ground; 1 lyžička caraway seed; 4 strúčik garlic minced; 1 ks yellow onion roughly chopped; 1 ks carrot roughly chopped; 1 ks 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.

Originálny recept od Forkin

Celkový čas: 3 h 35 min
Porcie: 4
Náročnosť: Stredná

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Príprava

Suroviny

2 kspork hock, skin scored
2 lyžicasalt
1 lyžičkablack pepper, freshly ground
1 lyžičkacaraway seed
4 strúčikgarlic, minced
1 ksyellow onion, roughly chopped
1 kscarrot, roughly chopped
1 kscelery stalk, roughly chopped
500 mldark beer
250 mlvegetable broth

Vybavenie

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

Postup

Krok za krokom

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

Správne uchovanie

Skladovanie

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

Ohrievanie

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.