The Bavarian beer-hall classic — a whole pork knuckle simmered, then roasted at high heat until the rind blisters into glassy crackling. Served with red cabbage, dumplings, and a litre of dunkel.
Serves 2 to 3Prep 20 minCook 2 hr 30 min
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Ingredients
- 1 large pork hind hock (1.2 to 1.5 kg), rind on, scored in a tight diamond pattern
- 2 tablespoons coarse sea salt
- 1 tablespoon caraway seeds, lightly crushed
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 onion, quartered
- 1 carrot, chunked
- 500 ml dark beer (dunkel or doppelbock)
- 500 ml water
- 2 tablespoons mustard, to serve
Method
- 1Place the hock in a deep pot with the bay, peppercorns, onion, carrot, beer, and enough water to cover. Bring to a simmer and cook gently for 90 minutes — the meat should be tender enough that a knife slides in easily but still firm.
- 2Lift the hock from the broth and pat the rind very dry. Reserve 200 ml of the cooking liquid.
- 3Preheat the oven to 220 °C (425 °F).
- 4Rub the rind with salt, working into the score lines. Sprinkle with caraway.
- 5Sit the hock upright in a roasting dish, pour in the reserved liquid, and roast for 45 to 60 minutes. Baste twice with the pan juices in the first 30 minutes, then leave alone for the final 20 minutes to allow the rind to blister and crackle.
- 6Rest 10 minutes. Crack into the crackling at the table with a serrated knife. Serve with red cabbage, bread dumplings, and German mustard.
Chef's tip
The double cook is non-negotiable — the simmer renders the connective tissue tender; the roast crackles the skin. Skipping the simmer and going straight to the oven gives leathery rind and tough meat.