Perfect for the October party
- 2 pcs raw pork knuckle
- 1 tbsp vinegar 7%
- 2 tbsp salt
- 1 tbsp whole pepper
- 1 tbsp caraway
- 8 pcs juniper berries
- 4 pcs carrot
- 2 pcs onion
- 5 cloves garlic
- 1 tbsp whole black pepper
- 3 pcs bay leaf
- 5 dl Dark Lager Beer (German)
- 5 dl water
- 1 liter broth (from the pan)
- 3 tbsp cornstarch flour
- 3 tbsp water
- 1 tsp sugar
- a little salt
Pork knuckle is an inexpensive raw material and this is one of the most common dishes to serve in Germany and around the world at Oktoberfest. The dish can clearly be served all year round and the pork knuckle transforms from something quite simple into deliciously spicy pork with crispy swore! Here are all my best tips for making Sweinhaxe and the good sjye.
The recipe takes 2 days because you have to make some preparations before you can start the roasting. In this dish it is important to use raw pork knuckles. Try to buy in approximately the same size. I start by poking a lot of holes in the swore with a sharp knife. You can also cut squares, but on this dish I think the best result is by poking lots of small holes. You should not stick into the meat, but through the fat and into the fat. This means that you get a crisper and more airy swore. I start by smearing the whole pig's knuckle with vinegar. This cleans and is smart when working with raw pork.
Now I make a spice mixture consisting of salt, pepper, caraway and juniper berries. Place these in a mortar and/or use a blender or similar to make a spice mixture. Rub the pork knuckles well with this both on the skin and on the meat. This will give a better taste to the meat and the salt contributes to crispier swore in the end. A TRICK that is important is to use barbecue sticks or similar. Stick these in a cross as close to the bone as possible at the very bottom of the knuckle (the widest part). This is done so that the swore does not shrink and disappear when it is steamed and fried.
Now put these in the fridge without covering for 20-30 hours.
Now the pork knuckles will be steamed and at the same time we will make the basis for the delicious sjye. Find a large pan and roughly chop the carrot and onion. Put this in the pan together with garlic, whole pepper and bay leaves. Pour over a dark Lager beer along with the water. I use a German dark lager since it is a German recipe. When the pork knuckle steams, the fat and broth from the knuckle will seep into the pan and create a delicious broth.
Now put the pork knuckles in the pan and cover the whole thing with a double layer of aluminum foil. Heat the oven to 240 degrees fan and insert the pan. The pork knuckles must now be steamed for 45 minutes.
Remove the pan from the oven and reduce the heat to 150 degrees. Remove the aluminum foil and put the whole pan back in the oven. Now the meat should be left to roast for 1 hour and 30 minutes.
Take out the pan again and put the heat back up to 240 degrees. Strain off the broth and pour new water into the pan. Now bake for about 30 minutes and make sure that the pan does not run out of water. Now the swore will pop up and become brittle. In this time it is important to follow. You can also finish by using the grill element if you think the swore is not crispy and grilled enough. In this last roasting time, you have plenty of time to make the good sauce.
When the swore is ready, take the pork knuckles out and let them rest for 15 minutes before serving.
To make the sauce, I pour the amount of broth you want to make the sauce. 2.5 dl of sauce per person is suitable. Mix cornstarch with cold water and pour into the boiling liquid. Adjust to desired thickness and season with sugar and salt. The amount of salt and sugar here will vary slightly depending on the type of beer you used. The goal is a glossy and slightly thick sjy with a delicious taste.
Serve the pork knuckle together with red cabbage, sauerkraut, coarse mustard, potatoes and the good sjye. Enjoy with good beer and a schnapps or two. This is the perfect meal at an October party!! Good luck.