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 porcije
Cuisine: german
Ingredients: 2 kos pork hock skin scored; 2 žlica salt; 1 žlička black pepper freshly ground; 1 žlička caraway seed; 4 strok garlic minced; 1 kos yellow onion roughly chopped; 1 kos carrot roughly chopped; 1 kos 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.

Izvirni recept avtorja Forkin

Skupni čas: 3 h 35 min
Porcije: 4
Zahtevnost: Srednje

Informacije o alergenih: lahko vsebuje zelena. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

2 kospork hock, skin scored
2 žlicasalt
1 žličkablack pepper, freshly ground
1 žličkacaraway seed
4 strokgarlic, minced
1 kosyellow onion, roughly chopped
1 koscarrot, roughly chopped
1 koscelery stalk, roughly chopped
500 mldark beer
250 mlvegetable broth

Oprema

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

Postopek

Korak za korakom

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

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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.