Roasted Pork Knuckle
Pork knuckle (schweinshaxe) is a classic slow-roasted dish with tender, fall-off-the-bone meat and crispy skin. A perfect comfort food for weekends.
Ingredients
- 2 pork knuckles
Marinade
- 2 dl dark beer
- 1 dl soy sauce
- 2 tablespoons cane sugar
- 3 rosemary sprigs
- 1 tablespoon green peppers
Instructions
- Make a lengthwise cut to skin of the pork knuckle with sharp knife, otherwise, the skin may tighten in the oven and squeeze out the juices from the meat.
- Take a large freezer bag and put the marinade ingredients in the bag. Stir to mix.
- Put the pork knuckle in the bag and marinate for 24 hours in the fridge.
- Start the oven on full heat.
- Take out the pork legs from the fridge and place in the oven tray. Thickest skin side up.
- Pour the marinades into the baking dish.
- Place the pork legs in the oven. Turn the heat down to 150°C and cook for 2-3 hours. Keep spooning the marinade over the meat occasionally. You may add some water if it gets dry.
- The pork legs are cooked when the meat comes off the bone easily.
Notes
- Score the skin before cooking to prevent it from tightening and to help it crisp up.
- Marinating for 12–24 hours improves flavour significantly.
- Baste the meat with the cooking liquid during roasting to keep it moist.
- Increase the oven temperature at the end for extra crispy skin.
- Let the meat rest briefly before serving.
Nutrition
Calories: 261kcalCarbohydrates: 9gProtein: 17gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 57mgSodium: 1455mgPotassium: 71mgFiber: 0.2gSugar: 6gVitamin A: 9IUVitamin C: 2mgCalcium: 12mgIron: 1mg
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