Counter 02 · Pork
Crackling Pork Knuckle with Roasted Carrots
Bavarian schweinshaxe: a whole pork knuckle simmered with caraway, then roasted with dark beer until the skin blisters into armor over soft, gelatin-rich meat.
- Prep
- 20 min
- Cook
- 3 hr 30 min
- Serves
- 4
- Level
- Hard
Beer gardens in Munich serve pork knuckle on a wooden board with a knife stuck in it, and the crunch of the skin is the main event. A gentle simmer first renders the tough connective tissue; the long roast afterward dries and puffs the skin. Basting with dark lager deepens the color, but stop basting for the final half hour so the crackling sets. Rainbow carrots roast in the pan juices underneath. Serve with sharp mustard and, naturally, a cold beer.
Method
-
Put the knuckles in a large pot with 1 tbsp salt, the caraway, peppercorns, bay leaves and onion. Cover with water, bring to a boil, then simmer gently for 75 minutes.
-
Lift out the knuckles and let them steam dry on a rack for 20 minutes. Score the skin in a diamond pattern with a sharp knife, cutting only through the skin, and rub the remaining salt into the cuts.
-
Heat the oven to 350 F. Set the knuckles upright in a roasting pan, pour in the lager and 1 cup of the simmering broth, and roast 60 minutes, basting every 20 minutes.
-
Toss the carrots with honey and thyme and scatter them in the pan around the knuckles.
-
Raise the oven to 425 F and roast 40 to 50 minutes without basting, until the skin is blistered and hard when tapped and the carrots are glazed and tender.
-
Rest 10 minutes, then serve each knuckle with the carrots, a spoon of pan juices and whole grain mustard on the side.
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