Just cut the rind
The rhombuses open the fat layer and facilitate crunching. Deep cuts in the meat allow juice to leak out unnecessarily during the long cooking time.
German Recipe
Bavarian pork knuckle with dark beer gravy
The rind of the raw, uncured pork knuckle is cut and rubbed with salt, pepper and cumin. Long oven time makes the meat tender; high final heat makes the crust pop up.
Total time
3 hr 45 min
Calories
940 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Tender pork knuckle with cracking crust
A good pork shank needs two temperature phases. First, the rich in connective tissue meat slowly softens, while onions, garlic, spices and dark beer form a strong roast juice. Only when the meat almost detaches from the bone, high heat ensures a dry, crispy rind.
Dinner
German Recipes
Meat
Recipe
Bavarian pork knuckle with dark beer gravy
Bavarian pork knuckle slowly cooks on onions and spices, is poured with dark beer and finally crispy all around over high heat.
Ingredients
4 servings
Method
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1
Cut rind
Preheat the oven to 150 ° C. Cut the rind into a diamond shape with a very sharp knife, but do not cut it deep into the meat.
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2
Season and put on top
Mix the ground cumin, salt and pepper and rub the shanks all around. Put the onions, garlic, whole cumin, bay leaf and cloves in a roasting pan. Place the shanks upright and pour in 200 ml of hot water.
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3
Cook slowly
Roast the shanks 110 to 120 minutes open. Sprinkle with the roasting juice about every 30 minutes and add the remaining hot water if necessary.
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4
Continue cooking with dark beer
Pour 400 ml of beer into the roasting tray on the side, not directly over the rind. Cook for another 55 to 65 minutes until the meat is very soft and gives way at the joint.
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5
Roast the crust until crispy
Remove the shanks and increase the oven to 220 ° C. Pat the rind dry, put the shanks back in and roast for 15 to 20 minutes, observing and turning so that the crust does not burn.
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6
Boil dark beer sauce
Leave the shanks to rest for 10 minutes. Remove the bay leaves and cloves from the roasting pan, puree the roast set and onions and bring to the boil with the remaining beer. Stir in the starch if necessary and cook for 2 minutes. Season to taste and add to the shank.
Kitchen know-how
Tips for Bavarian pork knuckle with dark beer gravy
Pour beer laterally
If the rind remains as dry as possible, it will later become crisper. Therefore, put liquid into the roasting tray and pour roast juice over only the meat part.
Variations
How to adapt this recipe
Replace dark beer with a mixture of 400 ml of strong meat broth and 100 ml of naturally cloudy apple juice. Finally, season the sauce with a little malt vinegar.
Roughly chop two carrots and 150 g celery and place them in the roasting pan together with the onions. Later, the vegetables are pureed with the sauce.
Nutrition per serving
940kcal
18.0 gCarbohydrates
65.0 gProtein
65.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bavarian pork knuckle with dark beer gravy
Raw, uncured rear or front shank with rind are used. Smoked or already cured shank require a different preparation.
It must be cut, well salted and dry before the hot final phase. Roast at 220 ° C and observe constantly until the surface throws bubbles.
The shank reaches a core temperature well above 80 ° C, the joint is easy to move and a knife slides into the meat without much resistance.
The connective tissue takes time to soften. If the shank were to be fried very hot from the start, the crust would be dark before the meat is tender.
Potato dumplings, sauerkraut, coleslaw or a simple potato salad go well with the strong sauce. An acidic side dish compensates for the fat-rich meat.
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