Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy
Directions
- 1In a mortar, grind the juniper berries, fennel seeds, caraway seeds, salt, and pepper into a fine powder.
- 2Score the skin of the pork knuckle with a knife and brush the meat and skin with vinegar.
- 3Make small slits in the meat and insert the garlic cloves, then rub the surface with oil and the prepared spice rub.
- 4Insert metal skewers through the pork to keep it upright, and refrigerate overnight.
- 5Arrange the carrots, onions, garlic bulb, bay leaves, and extra juniper berries in a roasting pan. Pour in the dark beer and chicken broth.
- 6Place the pork on a roasting rack over the vegetable mixture and roast in the oven for 130 minutes.
- 7Remove from the oven, brush the skin with more vinegar, and return to a hot oven for 30 minutes to crisp the skin.
- 8Remove the pork and let it rest.
- 9Strain the pan juices into a saucepan and whisk in a mixture of cornstarch and water. Bring to a simmer, season with salt and sugar, and simmer until thickened to make the beer gravy.
Ingredients
- 1 tbsp juniper berries
- 1 tsp fennel seeds
- 1 tsp caraway seeds
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 whole pork knuckle
- 1 tbsp white vinegar
- 6 whole garlic clove
- 1 tsp oil
- 1 whole carrot
- 1 whole onion
- 1 whole garlic bulb
- 3 whole bay leaf
- 10 whole juniper berries
- 330 ml german dark beer
- 2 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp water
- 1/4 tsp salt
- 1/4 tsp sugar
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