Schweinshaxe: Roast with Dark Beer Basting for 4 Hours for True Cartoon-Style Pork

Steps

1. 1

   Score the skin of the pork knuckle and coat with olive oil

2. 2

   Sprinkle and season with salt, black pepper, and caraway seeds

3. 3

   Spread onion in an oven tray, place the meat on top, then pour in 500ml of dark beer

4. 4

   Bake in the oven at 120°C for 2 hours

5. 5

   Take out, baste the meat with the dark beer pooled in the tray, increase heat to 160°C, and roast for 1 more hour

6. 6

   Take out again, baste with dark beer, and roast at 160°C for another hour

7. 7

   For extra crispy skin, roast at 230–250°C for an additional 10 minutes

8. 8

   Serve with sauerkraut, which complements the richness of the fatty meat perfectly