Schweinshaxe – Bayerisch Gebratene Schweinshaxe mit Knuspriger Schwarte

Preparation

1. 01

   Step 01

   Using a sharp knife, score the pork knuckle skin in a cross-hatch pattern at 1 cm intervals. Cut through the skin only, without cutting into the meat. This allows the crackling to puff up during cooking.

2. 02

   Step 02

   Work salt and pepper into the cuts in the knuckle skin. Then spread the mustard over the skin surface and the exposed parts of the meat. Rest at room temperature for 15 minutes.

3. 03

   Step 03

   Chop the onions, carrots, and celeriac into large dice. Lightly crush the garlic cloves with the flat side of a knife, leaving the skins on.

4. 04

   Step 04

   Spread the chopped vegetables and crushed garlic in a roasting tin. Scatter over the juniper berries and caraway seeds. Place the knuckle on top of the vegetables with the skin side facing up. Distribute the bay leaves around the tin. Pour in the dark beer and beef stock (the liquid should come halfway up the meat, not touching the skin).

5. 05

   200°C top and bottom heat, lower-middle shelf

   Preheat the oven to 200°C top and bottom heat. Place the tin on the lower-middle shelf of the oven and cook for 30 minutes.

6. 06

   160°C top and bottom heat

   Reduce the oven temperature to 160°C. Cook the knuckle for a further 2 hours. Every 30 minutes, spoon some of the liquid from the tin over the skin surface. In the last 30 minutes, dot small pieces of butter over the skin surface.

7. 07

   220°C top and bottom heat, grill setting if needed

   Increase the oven temperature to 220°C. Cook the knuckle for a further 15-20 minutes, until the skin is golden and has a bubbly crackling. If necessary, switch to the grill setting for an additional 5 minutes.

8. 08

   Step 08

   Remove the knuckle from the oven and transfer to a cutting board. Loosely cover with aluminium foil and rest for 15 minutes. This allows the juices to redistribute.

9. 09

   Medium heat, boil for 5 minutes

   Strain the tin liquid into a saucepan. Mash the vegetables and stir them into the liquid. Mix the flour with a small amount of cold water to make a slurry and add it to the saucepan. Boil over medium heat for 5 minutes to thicken. Season with salt and pepper to taste.