Schweinshaxe – Bayerisch Gebratene Schweinshaxe mit Knuspriger Schwarte

Preparation

1. 01

   Step 01

   Score the pork knuckle skin with a sharp knife in a crosshatch pattern at 1 cm intervals. Cut through the skin only; do not cut into the meat. This allows the crackling to puff up during cooking.

2. 02

   Step 02

   Rub salt and pepper into the scored cuts on the skin. Then spread the mustard over the skin surface and the exposed parts of the meat. Let rest at room temperature for 15 minutes.

3. 03

   Step 03

   Cut 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 pan. Sprinkle the juniper berries and caraway seeds over them. Place the knuckle skin-side up on top of the vegetables. Scatter the bay leaves around the pan. Pour the dark beer and beef stock into the pan (the liquid level should reach halfway up the meat, not touching the skin).

5. 05

   200°C conventional oven, lower-middle rack

   Preheat the oven to 200°C on the conventional setting. Place the pan on the lower-middle rack and roast for 30 minutes.

6. 06

   160°C conventional oven

   Reduce the oven temperature to 160°C. Roast the knuckle for 2 more hours. Every 30 minutes, spoon some of the pan juices over the skin surface. During the last 30 minutes, dot small pieces of butter over the skin.

7. 07

   220°C conventional oven, broiler if needed

   Increase the oven temperature to 220°C. Roast the knuckle for 15-20 more minutes, until the skin is golden and bubbly with a crispy crackling. If needed, switch to the broiler 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 aluminum foil and let rest for 15 minutes. This allows the juices to redistribute.

9. 09

   Medium heat, 5 minutes boiling

   Strain the pan juices into a saucepan. Mash the vegetables into the liquid. Mix the flour with a small amount of cold water to make a slurry and add it to the saucepan. Bring to a boil over medium heat and cook for 5 minutes until thickened. Adjust the seasoning with salt and pepper.