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You are here: Home / Dinner at 10:00 / Roasted Pork Leg a la Schweinshaxe

Roasted Pork Leg a la Schweinshaxe

Connie Veneracion
Crispy skin with the moistest meat underneath. Cooking roasted pork leg cooked German-style with beer is not as hard as you may think. After the initial prep, just pop in the oven.
Roasted Pork Leg a la Schweinshaxe
Prep Time 10 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 25 mins
Course Main Course
Cuisine German
Servings 4 people

Ingredients
  

  • 1 whole pork leg (or hock in some regions)
  • 1 tablespoon caraway seeds
  • 2 tablespoons salt
  • 2 tablespoons grated garlic
  • 2 large onions thinly sliced
  • 1 can beer pale, not dark plus equal amount of bone broth
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • salt
  • pepper

Instructions
 

  • Preheat the oven to 425F.
    Spices and Seasonings for Cooking Roasted Pork Leg a la Schweinshaxe
  • Mix together the garlic, caraway seeds and salt.
  • Rub all over the pork.
    Rubbing Spices and Seasonings on Pork Leg
  • Cover the bottom of an ovenproof dish with the onion slices.
  • Stand the pork knuckle in the dish, the end with the exposed meat touching the onion slices.
    Arranging pork leg in baking dish and pouring in beer
  • Pour in the beer and broth. The liquid should come up to almost half the height of the pork knuckle. Depending on the size of the pan, you may need to use more or less broth. The trick really is to expose the skin to the oven’s dry heat while the meat absorbs the liquid to prevent it from turning dry. That’s why the pork knuckle is in a “standing” position.
  • Add the herbs. Season lightly with salt and pepper.
  • Roast at 425F for two to two-and-a-half hours. If the liquid dries up, add more broth, no more than a cup at a time.
  • Transfer the pork knuckle on a plate. You may make a gravy by straining the remaining liquid from the pan, adding flour and butter and cooking until thick.
Keyword Pork
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