Schweinshaxe

Ingredients

• 2 pork knuckles (ham hocks), about 700g each
• 2 tbsp coarse sea salt
• 1 tbsp black peppercorns, crushed
• 1 tbsp caraway seeds, crushed
• 1 tbsp juniper berries, crushed
• 1 onion, quartered
• 4 garlic cloves, smashed
• 500ml dark lager beer
• 1 bay leaf
• boiled potatoes and sauerkraut, to serve

Before you cook

• Score the skin of each pork knuckle in a diamond pattern, cutting through the fat but not into the meat.
• Mix the salt, crushed peppercorns, caraway, and juniper in a small bowl.
• Rub the spice mixture all over the knuckles, working it into the scored skin.
• If time allows, leave the knuckles uncovered on a rack in the fridge overnight to dry the skin.

Steps

1. Place the onion, garlic, and bay leaf in a large pot and set the knuckles on top.
2. Pour in the beer and enough water to come halfway up the knuckles.
3. Bring to a simmer, cover, and cook on low heat for 2 hours until the meat is tender but still holding its shape.
4. Lift the knuckles out of the liquid and place them on a rack set over a tray.
5. Pat the skin dry and let it air-dry, uncovered, for 20 minutes.
6. Heat the oven to 220°C (425°F).
7. Roast the knuckles for 35 to 45 minutes, basting occasionally with the braising liquid, until the skin is deep golden and crackling.
8. Let the knuckles rest for 10 minutes before serving with boiled potatoes and sauerkraut.