German Pork Knuckle (Schweinshaxe) - Slow Roasted with Crispy crackling!

Step 1

Prick skin: Poke lots of small holes all over the pork knuckle’s skin, using a small sharp knife or even a pin (eg. safety pin, sewing pin). Take care not to pierce through the fat into the flesh (Note 7).

Step 2

Vinegar: Brush (or rub) 1 tbsp of the vinegar on the pork flesh only, including inside cracks / crevices and meat under the skin where it meets the flesh (but do not peel skin back). Avoid getting vinegar on the skin.

Step 3

Stud with garlic: Make shallow incisions in the pork flesh (only) with a small knife then stuff with the garlic slivers.

Step 4

Seasoning rub: Pound the rub ingredients in a mortar and pestle until it's a coarse powder (or use a Nutribullet, spice grinder or similar).

Step 5

Rub seasoning on pork: Rub pork skin with olive oil. Then rub the seasoning mix all over the pork – on the flesh, skin, and getting into all the cracks and crevices.

Step 6

Skewer skin (secret for crispy skin! Note 8): Pull the skin down to stretch it tight so there's no creases. Then thread through 2 metal skewers in a "X" formation near the base of the knuckle. Pierce through skin 2cm / 0.8" from the base of the pork knuckle to hold the stretched skin in place.

Step 7

"Marinate" overnight: Place pork standing on a plate, then leave uncovered in the fridge overnight (Note 9).

Step 8

Preheat oven to 180°C / 350°F (160°C fan).

Step 9

Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables).

Step 10

Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note 10)

Step 11

Slow roast: Roast for 2 hours 10 minutes, rotating tray half way. (If the liquid in the pan is getting too low and in danger of drying out, top with 1/2 cup of water at a time.) Roast until the internal temperature in the thickest part of meat reaches 85°C / 185°F.

Step 12

Remove knuckle from oven, transfer knuckle to a tray.

Step 13

Increase oven: Increase oven to 260°C / 500°F (240°C fan) (Note 11)

Step 14

Brush skin with vinegar: Brush skin with 1/2 the remaining 1 tbsp of vinegar. Place in oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar.

Step 15

Skin should be crispy, dip golden and mostly bubbly.

Step 16

Rest: Rest 15 minutes before serving with German Beer Gravy!

Step 17

Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 - 2 cups.

Step 18

Thicken: Bring liquid to a simmer. Mix cornflour and water, then pour into liquid while stirring. Add sugar and salt to taste.

Step 19

Simmer: Simmer for 2 minutes or until it becomes a thin syrup consistency (German beer gravy should not be as thick as normal gravy, but quite runny). If it's too thick, add a touch of water. Too thin, simmer to reduce - it will thicken. Serve with pork knuckle!