crispy german pork knuckle schweinshaxe with beer gravy
Adalberto Levels
Ingredients
- **Crispy German Pork Knuckle (Schweinshaxe) Ingredients:**
- Pork Knuckles (Hocks)
- Salt
- Pepper
- Brown Sugar
- Paprika
- Garlic Powder
- Thyme
- Rosemary
- Olive Oil or Butter
- **Beer Gravy Ingredients:**
- Beer (Pilsner, Lager, or any dark beer for a richer flavor)
- Vegetable Stock
- All-purpose Flour
- Onion Powder
- Bay Leaves
- Caraway Seeds (optional, for authentic taste)
- Salt and Pepper to Taste
- **Additional Seasonings:**
- Mustard Powder
- Ground Cumin
- Chilli Flakes (for a spicy kick)
This list includes all the essential ingredients needed to create a delicious, crispy German pork knuckle served with a rich beer gravy. Use these keywords in your SEO for better visibility and to attract potential customers interested in traditional German cuisine.
Steps
### How to Make Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy
Crispy pork knuckles, also known as Schweinshaxe, are a classic dish in German cuisine that is both comforting and indulgent. Paired with the rich and savory beer gravy, this dish becomes even more delightful. Here’s how you can make it at home, complete with detailed steps to ensure your version turns out perfectly.
#### Ingredients
- 2 large pork knuckles (about 1.5 kg each)
- Salt and pepper
- 3 tablespoons of vegetable oil
- 4 cloves garlic, minced
- 400 ml dark beer (such as Weizen or Dunkel)
- 2 cups beef broth
- 2 tbsp cornstarch
- 1 tbsp Dijon mustard
- 1 tbsp tomato paste
- 2 sprigs of fresh rosemary
#### Step-by-Step Instructions
**Preparation:**
1. **Season the Pork Knuckles:** Rub the pork knuckles generously with salt and pepper.
2. **Sear the Meat:** Preheat your oven to 450°F (230°C). Heat vegetable oil in a large skillet over medium-high heat. Sear the pork knuckles on all sides until they are well browned, about 1-2 minutes per side. Remove from the skillet and place them on an oven tray.
**Cooking:**
3. **Bake the Pork:** Place the seared pork knuckles in the preheated oven and bake for about 45 minutes or until they reach an internal temperature of 160°F (71°C). Reduce the heat to 325°F (165°C) and continue baking for another 45-60 minutes, or until the skin is crispy. Ensure you baste them occasionally with their own juices.
5. **Deglaze the Pan:** Pour dark beer into the pan and scrape any browned bits from the bottom to create depth and flavor. Let it reduce by half.
6. **Add Broth and Thicken:** Add beef broth and bring the mixture to a simmer. In a small bowl, mix cornstarch with water until smooth. Gradually stir this slurry into the beer-broth mixture while constantly stirring until thickened to your liking.
**Finishing Touches:**
7. **Add Flavorings:** Stir in Dijon mustard and tomato paste. Add rosemary sprigs for additional flavor.
8. **Combine and Serve:** Once the pork is done, remove it from the oven and let rest for 10-15 minutes before carving. Pour the beer gravy over the pork knuckles.
#### Tips
- Use a meat thermometer to ensure the pork reaches the correct internal temperature without drying out.
- For extra crispy skin, place the pork in the freezer for about an hour before baking.
- Adjust seasoning with salt and pepper according to your taste preferences.
By following these steps, you can create a delicious and authentic German pork knuckle dish that will impress both your family and friends. Enjoy your cooking!