Knusprige Schweinshaxe mit Erbsenpüree (Besser gehts nicht)

pork knuckle

🥗Healthier: pork shoulder

💰Cheaper: pork shank

Pork shoulder is leaner while pork shank offers similar flavor at a lower cost.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple cider

Non-alcoholic beer retains flavor without alcohol; cider adds sweetness.

Preheat the oven to 200°C (400°F).

Score the skin of the pork knuckle in a crisscross pattern.

Rub salt and black pepper generously over the pork knuckle.

Mix crushed garlic, chopped onion, caraway seeds, and bay leaves; rub this mixture all over the meat.

Place the pork knuckle in a roasting pan, skin side up.

Pour beer and broth into the pan, surrounding the knuckle.

Roast in the oven for 2-3 hours, basting occasionally with pan juices.

Increase the oven temperature to 220°C (430°F) for the last 30 minutes to crisp the skin.

Remove from the oven and let rest for 15 minutes before carving.

Serve with sauerkraut and boiled potatoes, with mustard on the side.

Cooking Techniques

Spice Level: