Schweinshaxe: Salt-Dry and Double-Roast at Low and High Heat for Crispy Golden Skin

Steps

1. 1

   Coat the surface of the pork knuckle with salt and place it in the refrigerator to draw out moisture (1 hour)

2. 2

   Pierce the skin with a knife to make over 100 small holes

3. 3

   Rub caraway seeds and black pepper all over, and push garlic cloves into the meat (optional)

4. 4

   Return to the refrigerator to dry out (8–48 hours)

5. 5

   Stand it upright in a 120°C air fryer (or oven) and roast until the internal temperature reaches 60°C (about 2 hours)

6. 6

   Increase temperature to 230°C or higher and roast again until the skin turns golden and crispy (about 30 minutes)