German Pork Knuckle (Schweinshaxe) - Slow Roasted with Crispy crackling!

Name: German Pork Knuckle (Schweinshaxe) - Slow Roasted with Crispy crackling!
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 x 1.25kg / 2.5lb pork knuckle ((Note 1)); 2 tbsp white vinegar ((Note 2)); 3 g arlic cloves (, cut into 4 - 6 slivers (Note 3)); 2 tsp salt (, kosher / cooking salt NOT table salt (Note 4)); 1 tsp black pepper; 1 tsp juniper berries ((Note 5)); 1 tsp caraway seeds; 1 tsp fennel seeds; 2 cups dark German beer ((Note 6)); 2 cups chicken stock / broth (, low sodium); 1 carrot (, unpeeled, sliced 2cm / 0.8" thick); 1 onion (, unpeeled, halved, cut into 1.25cm / 1/2" thick slices); 1 head garlic (, cut in two halves horizontally); 5 juniper berries ((Note 5)); 2 bay leaves (, preferably fresh otherwise dried); 2 tsp cornflour/cornstarch; 1/2 cup water; 1 tsp white sugar; 1/4 - 1/2 tsp salt (, kosher / cooking salt NOT table salt (Note 4))

Recipe video above. Realistically, one knuckle will serve 2. But for wow factor, serve one per person!!!While producing tender Pork Knuckle flesh is straightforward enough, very few recipes truly nail the crispy crackling. So here is a recipe that finally does! The skin is crispy all over and fabulo

⏱️ 200 menit 🔪 Persiapan: 20 menit 🔥 Masak: 180 menit 📊 Sulit ⭐ 5.0 (46) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

German Pork Knuckle (Schweinshaxe) - Slow Roasted with Crispy crackling!

Foto: RecipeTin Eats

Bahan-bahan

2 porsi

1 x 1.25kg / 2.5lb pork knuckle ((Note 1))
2 tbsp white vinegar ((Note 2))
3 g arlic cloves (, cut into 4 - 6 slivers (Note 3))
2 tsp salt (, kosher / cooking salt NOT table salt (Note 4))
1 tsp black pepper
1 tsp juniper berries ((Note 5))
1 tsp caraway seeds
1 tsp fennel seeds
2 cups dark German beer ((Note 6))
2 cups chicken stock / broth (, low sodium)
1 carrot (, unpeeled, sliced 2cm / 0.8" thick)
1 onion (, unpeeled, halved, cut into 1.25cm / 1/2" thick slices)
1 head garlic (, cut in two halves horizontally)
5 juniper berries ((Note 5))
2 bay leaves (, preferably fresh otherwise dried)
2 tsp cornflour/cornstarch
1/2 cup water
1 tsp white sugar
1/4 - 1/2 tsp salt (, kosher / cooking salt NOT table salt (Note 4))

Langkah-langkah

Prick skin: Poke lots of small holes all over the pork knuckle’s skin, using a small sharp knife or even a pin (eg. safety pin, sewing pin). Take care not to pierce through the fat into the flesh (Note 7).
Vinegar: Brush (or rub) 1 tbsp of the vinegar on the pork flesh only, including inside cracks / crevices and meat under the skin where it meets the flesh (but do not peel skin back). Avoid getting vinegar on the skin.
Stud with garlic: Make shallow incisions in the pork flesh (only) with a small knife then stuff with the garlic slivers.
Seasoning rub: Pound the rub ingredients in a mortar and pestle until it's a coarse powder (or use a Nutribullet, spice grinder or similar).
Rub seasoning on pork: Rub pork skin with olive oil. Then rub the seasoning mix all over the pork – on the flesh, skin, and getting into all the cracks and crevices.
Skewer skin (secret for crispy skin! Note 8): Pull the skin down to stretch it tight so there's no creases. Then thread through 2 metal skewers in a "X" formation near the base of the knuckle. Pierce through skin 2cm / 0.8" from the base of the pork knuckle to hold the stretched skin in place.
"Marinate" overnight: Place pork standing on a plate, then leave uncovered in the fridge overnight (Note 9).
Preheat oven to 180°C / 350°F (160°C fan).
Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables).
Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note 10)
Slow roast: Roast for 2 hours 10 minutes, rotating tray half way. (If the liquid in the pan is getting too low and in danger of drying out, top with 1/2 cup of water at a time.) Roast until the internal temperature in the thickest part of meat reaches 85°C / 185°F.
Remove knuckle from oven, transfer knuckle to a tray.
Increase oven: Increase oven to 260°C / 500°F (240°C fan) (Note 11)
Brush skin with vinegar: Brush skin with 1/2 the remaining 1 tbsp of vinegar. Place in oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar.
Skin should be crispy, dip golden and mostly bubbly.
Rest: Rest 15 minutes before serving with German Beer Gravy!
Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 - 2 cups.
Thicken: Bring liquid to a simmer. Mix cornflour and water, then pour into liquid while stirring. Add sugar and salt to taste.
Simmer: Simmer for 2 minutes or until it becomes a thin syrup consistency (German beer gravy should not be as thick as normal gravy, but quite runny). If it's too thick, add a touch of water. Too thin, simmer to reduce - it will thicken. Serve with pork knuckle!

Estimasi Nutrisi (per porsi)

633 kkal

Protein 65g (56%)

Karbohidrat 32g (27%)

Lemak 20g (17%)

Makronutrien

Kalori63332% AKG

Protein65g130% AKG

Karbohidrat32g11% AKG

Lemak20g31% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 5.000

Per Porsi Rp 2.500/porsi

🏠 Lebih hemat ~Rp 10.000 dari beli jadi!

📋 Rincian Harga Bahan (5% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
x 1.25kg / 2.5lb pork knuckle	1	-	-
white vinegar	2 tbsp	-	-
arlic cloves	3 g	-	-
salt	2 tsp	-	-
black pepper	1 tsp	-	-
juniper berries	1 tsp	-	-
caraway seeds	1 tsp	-	-
fennel seeds	1 tsp	-	-
dark German beer	2 cups	-	-
chicken stock / broth	2 cups	-	-
carrot	1	-	-
onion	1	-	-
head garlic	1	-	-
juniper berries	5	-	-
bay leaves	2	Rp 25.000/kg	Rp 5.000
cornflour/cornstarch	2 tsp	-	-
water	0.5 cup	-	-
white sugar	1 tsp	-	-
- 1/2 tsp salt	0.25	-	-