Roasted Pork Knee
The origins of roasted pork knee recipe give rise to disputes between the Czech and the Bavarians. “Schweinhaxe”, as the latter call it, is served with dumplings and cabbage or with sauerkraut and potatoes. However, in Bavaria they do not wash it down with the best beer on the world! No matter you make the pork knee at home or order it in a cozy restaurant, beer is the best match to it.
Procedure
Procedure
- First of all, cut the skin on the knee diagonally into grid, using sharp knife. Fill the grid with crushed garlic, mustard, salt, pepper, caraway and paprika. Put the meat into casserole and let sit in the fridge for at least 2 hours (but preferably overnight). It is also possible to debone the knee before preparation and when seasoned with spices, tie it firmly with a string.
After the time for sitting aside, add allspice and bay leaves, sprinkle with finely cut onion, add twig of rosemary or juniper and baste with beer. Cover with aluminium and roast at 180‑200°C for about 1,5 hours. From time to time, baste with water and the gravy.
Remove the aluminium cover and roast for another 30 minutes uncovered, to make for crispy meat. Take the pork knee out of the casserole, drain the gravy and remove the spices out of it. If necessary, dilute the gravy, thicken with roux or bread and mix with a blender.
Serve with bread, horseradish, pickles, or you might also eat it with potato dumpling and spinach. And definitely wash it down with a glass of beer!
Extra tip: While roasting the meat, you might also roast garlic, cut in halves. Roasting makes it soft so that it can be spread on bread.