dinner · dairy-free
Schweinshaxe
Bavarian roast pork knuckle with shatteringly crisp crackling and dark beer gravy.
- Time
- 240min
- Steps
- 5
Ingredients
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Allergens
Contains wheat.
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Shopping list
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Equipment
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Method
-
1
Simmer knuckles in salted water 1 hour; dry and score the skin.
-
2
Rub with salt and caraway.
-
3
Roast on vegetables with beer and stock at 180°C (350°F) for 2 hours, basting the meat (not the skin), until the meat is tender and at least 63°C (145°F).
-
4
Raise to 230°C (450°F) (or broil) until the skin puffs and crackles; rest the meat 3 minutes.
-
5
Strain and reduce the pan juices into gravy.
