Entree: Germany – Thuringia – Haxe (Roasted pork knuckle with crisped skin typical of Thuringia)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Additional 5 min

Total 3 hrs 10 min

Ingredients

2 pork knuckles (Haxe), bone-in, approx 1.5 lb (700 g) each (estimate: The stated 700 g per knuckle is treated as gross raw bone-in weight. Estimated cooked edible mass is about 25% of gross weight, allowing for bone and cooking loss; this is an estimate, not a measured yield.)
30 ml (about 27 g) vegetable oil
2 large onions, quartered (about 300 g total peeled edible portion)
2 carrots, roughly chopped (about 120 g total edible portion)
2 celery stalks, roughly chopped (about 80 g total)
4 garlic cloves, smashed (about 12 g total)
2 bay leaves (about 0.4 g total)
9 g caraway seeds
10 whole black peppercorns (about 0.5 g)
355 ml dark beer (about 355 g)
475 ml beef stock (about 475 g)
15 g coarse mustard, for serving (estimated edible portion: 15 g)
5 g salt, plus an unspecified extra amount for seasoning
5 g freshly ground black pepper
15 ml honey (about 21 g), optional, for glazing

Instructions

1. Preheat the oven to 160°C (325°F). Score the skin of each pork knuckle in a diamond pattern without cutting deeply into the meat. Rub the knuckles with the stated salt and black pepper.
2. Heat the vegetable oil in a large Dutch oven or braising pan over medium-high heat. Brown the knuckles on all sides, about 6–8 minutes total, then transfer them to a plate.
3. Add the onions, carrots, and celery to the pan. Cook until beginning to brown, about 5 minutes. Add the garlic, caraway seeds, and peppercorns; cook for 1 minute.
4. Return the knuckles to the pan. Pour in the beer and beef stock, enough to come about halfway up their sides. Add the bay leaves and bring the liquid to a simmer.
5. Cover the pan and braise in the oven until the meat is very tender and begins to pull from the bones, about 2–2½ hours.
6. Raise the oven temperature to 230°C (450°F). Transfer the knuckles to a roasting rack set over a sheet pan. Strain and reserve the braising liquid; reduce it on the stovetop for sauce if desired.
7. If using the honey, brush it over the knuckles; alternatively, brush them with a little reduced braising liquid. Roast until the skin is deeply browned and crisp, about 20–30 minutes, watching carefully to prevent burning.
8. Rest for 5 minutes. Serve the knuckles with coarse mustard and, if prepared, the reduced braising sauce.