【德國鹹豬手】Schweinshaxe
Ingredients:
1 pork knuckle
1 onion roughly chopped
1 carrot
1 celery stalk
1 can black beer
Bay leaf
pepper
salt
(opt honey, fennel seeds)
Procedures:
method 1: (pure bake)
1. Layer the veg and half a can of beer on the tray and lay seasoned knuckle on top.
2. Bake 180C for 50min, pour in the rest of the beer and baste the pork afterwards.
3. Continue to bake for 45 min, and baste again.
(actual baking time depends on the knuckle size, rmb to baste every 30-40min)
4. Bake at 220C for 30min for a crispy skin (brush honey if needed)
method 2: (braise and bake)
1. Put the vegetable, beer and water in a pot. (beer: water= 2:3)
2. Put in the knuckle and braise for 1 hr.
3. Remove the knuckle from the liquid and season.
4. Bake at 220C for 45min, turning every 15min.
5. Bush the knuckle with honey and bake for 5min. Serve!
Note:
Honey can easily be burnt so keep a close look on it after brushing with honey.
The liquid in the tray/ pot can be reduced to make an awesome gravy.
