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 porsiyon
Cuisine: german
Ingredients: 2 adet pork hock skin scored; 2 yemek kaşığı salt; 1 çay kaşığı black pepper freshly ground; 1 çay kaşığı caraway seed; 4 diş garlic minced; 1 adet yellow onion roughly chopped; 1 adet carrot roughly chopped; 1 adet 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 35 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: kereviz içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

2 adetpork hock, skin scored
2 yemek kaşığısalt
1 çay kaşığıblack pepper, freshly ground
1 çay kaşığıcaraway seed
4 dişgarlic, minced
1 adetyellow onion, roughly chopped
1 adetcarrot, roughly chopped
1 adetcelery stalk, roughly chopped
500 mldark beer
250 mlvegetable broth

Ekipman

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

Hazırlanışı

Adım adım

1
Preheat your oven to 160°C (325°F).
Yaklaşık 10 dk.
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.
Yaklaşık 10 dk.
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.
Yaklaşık 2 dk.
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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
6
Rub the seasoning mixture generously all over the pork hocks, making sure to get into the scored crevices.
Yaklaşık 2 dk.
7
Place the chopped yellow onion, carrot, and celery in the bottom of a large roasting pan.
Yaklaşık 1 dk.
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.
Yaklaşık 1 dk.
10
Roast for 2 hours, basting the hocks with the pan juices every 30 minutes.
Yaklaşık 2 sa.
Aşçının notu: 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.
Yaklaşık 1 sa.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
14
Simmer the strained pan juices over medium heat for 5-10 minutes, or until slightly reduced and thickened, to create a flavorful gravy.
Yaklaşık 10 dk.
15
Serve the crispy Schweinshaxe with the prepared gravy and traditional sides like sauerkraut or potato dumplings.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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.