Step 1

OVEN ONLY METHOD

Step 2

Preheat oven to 300 F.

Step 5

Slice the onion into rings and place on the bottom of a roasting pan. Grind 1 tbsp caraway seeds (use pestle and mortar or spice grinder) and mix with ground pepper and salt.

Step 8

Score the skin (rind) of each pork hock and rub with the spice mix from previous step. Place hocks on top of onions, with the tapered end facing up.

Step 11

Slow roast for about 90 -120 minutes (depending on how large the hocks are, about 90 mins for 1.5 lbs hocks and about 120 for larger). Add the beer and a little bit of water to the pan and continue slow roasting for another 60-90 minutes. If the skin is browning too fast consider loosely tenting it with foil.

Step 14

Transfer the hocks to another pan and keep the pan with the drippings and onions (see gravy below). Place the hocks back in the oven and either roast at 400 F or broil, until the skin gets crispy and puffy. Watch them closely during this step to avoid burning.

Step 17

POACHING + OVEN METHOD

Step 18

Bring 4 quarts of water to a boil. In a deep pot place the pork hocks, one chopped onion, garlic cloves, bay leaves, 1 tsp caraway and whole cloves. Add boiling water until the hocks are covered. Poach the hocks on low ( do not simmer) for about 60 minutes.

Step 21

Preheat oven to 300 F. Cut an onion into thick rings and place at the bottom of a roasting pan. Remove the hocks from the poaching liquid and score the skin. Place the scored hocks on top of the onions, tapered end pointing up.

Step 24

Grind 1 tbsp caraway seeds (use pestle and mortar or spice grinder) and mix with ground pepper and salt. Rub the mix over the hocks and place in the oven for 60 minutes.

Step 27

Add the beer to the pan and continue slow roasting for another 60 minutes. If the skin is browning too fast consider tenting it with foil.

Step 30

Transfer the knuckles to another pan and keep the pan with the drippings and onions (see gravy below). Place the hocks back in the oven and either roast at 400 F or broil, until the skin gets crispy and puffy. Watch them closely during this step to avoid burning.

Step 32

GRAVYAdd 1 cup of hot water to the pan drippings and scrape the brown bits from the bottom. Transfer to a blender and blitz until smooth. Pour into sauce pan and bring to simmer. (If the consistency is too thin, add a slurry (1 tbsp corn starch mixed into 1 tbsp cold water) and whisk it in to thicken.)

Step 34

Remove from heat and serve with the Schweinshaxe.