Tag: roast pork

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Roasted Pork Knuckle (Schweinshaxe )

Roasted pork knuckle served with baked potato and sauerkraut
Roasted pork knuckle served with baked potato and sauerkraut
Roasted-Pork-Knuckle-(Schweinshaxe)

Roasted Pork Knuckle (Schweinshaxe)

Schweinshaxe is a large pork knuckle roasted till crispy on the outside and fork tender on the inside, popular in Bavaria.

Prep Time : 15 Minutes

Cook Time :  4 Hours

Ingredients :

  • 1.5 Kg.Pork Knuckle (Schweinshaxe)
  • Salt
  • Pepper
  • 1 bottle Dark Bavarian Beer,
  • 2 Garlic cloves
  • 1 onion rough chopped
  • 1 Teaspoon Caraway seed

Directions :

  • One trick for getting the skin nice and crispy is to leave the uncovered pork knuckle dry in the fridge overnight.
  • Preheat oven to 350 degrees
  • Rub Pork Knuckle with the cloves of garlic.
  • Put the Knuckle on the roasting pan, moisten with a just a bit of beer and rub with salt and pepper.
  • sprinkle whole or ground caraway seed on the skin.
  • Place Knuckle on a bed of rough chopped onion.
  • This keeps it from sticking to the pan and leaves a lovely seasoned broth to be used for gravy.
  • Roast in an oven for about 4 hours.
  • Pour some beer in the dish bottom after an hour  to keep things moist.
  • After the skin has started to crisp  baste with beer about every 45 minutes
  • When it hits 200 degrees internal temperature turn the oven up to 450 degrees , pour a little  beer over the pork knuckle and crisp the skin for about 10 -15 minutes until skin is crispy. it should crackle and cut easy.
  • If it is tough it is not crisp enough.
  • Serve with sauerkraut or braised red cabbage (Rotkohl) and roasted potatoes.
When you cut into the Pork Knuckle,  the meat is butter soft and you can cut it with a fork.It is traditional to serve 1 knuckle per person. However with larger knuckles, you can bring the  dish to the table on a large platter and serve slices. Be sure to give some skin to each person, that is one of the best parts.

 

 

 

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Pork Belly Roast

Delicious, Juicy, Roast Pork Belly
Delicious, Juicy, Roast Pork Belly
Delicious, Juicy, Roast Pork Belly

Delicious Juicy Pork Belly Roast

Prep Time : 20 Minutes

Cook Time :  3 Hours

Ingredients : 

  • 1.5 kg  Pork Belly
  • 15 g Fennel seeds
  • 100 ml Olive oil
  • 2 Carrots
  • 2 sticks of celery
  • 1 bulb of garlic
  • 2 Onions
  • ½ a bunch of fresh thyme
  • 1 bottle of white wine
  • 75 g plain flour

Directions : 

  • Preheat the oven to its highest temperature.
  • Using a small sharp knife (a Stanley knife works well for me),  score the skin down to the meat (try not to cut the meat), making the cuts very close together.
  • Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
  • Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
  • Roughly chop the carrots and celery, then throw these into a roasting tray.
  • Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
  • Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin of the pork belly  starts to bubble and turn golden brown.
  • Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes.
  • When the time’s up, carefully open the oven door and pour in three-quarters of the wine.
  • Cook for 1 further hour.
  • Remove the pork belly  meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer.
  • Allow the meat to rest for 10 minutes  while you make the gravy.
  • Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
  • Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce.
  • Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
  • Remove the crackling from the top of the pork  belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.

 

 

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Roast Pork

Tasty and easy roast pork joint

Tasty and easy roast pork jointPrep Time : 15 Minutes

Cook Time :  1 Hour, 50 Minutes

Ingredients :

 

1.3 kg Pork
freshly ground salt and black pepper
2 tbsp Dijon mustard
2 tbsp clear honey
500 ml chicken stock, (home-made or shop-bought)
2 tbsp balsamic vinegar
400 g tinned butter beans, drained and rinsed
a good knob of butter
2 tbsp coarse grain mustard, (optional)
2 or 3 tbsp chopped mixed fresh herbs, such as parsley, dill, oregano and basil (optional)

 

Directions :

 

Heat the oven to 180°C/gas 4.
Season the pork well with sea salt and freshly ground pepper. Spread the Dijon mustard, then the honey evenly over the pork.
Place pork in a roasting tray and roast in the oven until tender, around 1 hour 45 minutes.
Meanwhile, place the stock and vinegar in a saucepan, bring to the boil and continue boiling until reduced by a half.

Add the butter beans and cook for about 5 minutes.

Season with sea salt and freshly ground pepper.
Stir in a knob of butter and set aside.
Once the pork is cooked spread the top with the coarse-grain mustard, if using, and press on the chopped fresh herbs.
Let the joint stand for 10 minutes to firm up before carving into neat slices.
Meanwhile, gently reheat the beans and serve with the sliced pork.