Schweinshaxe

Ingredients

Quantities for 4 servings.

• 2 piece Pork knuckle, about 1 kg each
• 1 l Dark beer
• 2 piece Onions
• 2 piece Carrots
• 200 g Celeriac
• 6 clove Garlic
• 2 tsp Caraway seeds
• 3 piece Bay leaves
• 600 g Sauerkraut, to serve
• 800 g Potatoes, to serve
• to taste Coarse salt and pepper

Method

1. Score the skin in diamonds every centimetre and a half, down to the fat but not into the meat.
2. Rub the knuckles with coarse salt, pepper, caraway and garlic, working it into the cuts.
3. Put them in a pot with the onion, carrot, celeriac and bay, and cover with beer and water.
4. Simmer for an hour, never letting it boil hard.
5. Move the knuckles to a tray, pat the skin dry and roast at 180 °C for an hour and twenty.
6. Every twenty minutes baste with beer from the pot and fat from the tray.
7. Raise the oven to 240 °C for the last ten minutes, until the crackling blisters.