Schweinshaxe (German Roasted Pork Knuckle)

Ingredients

Pork knuckles

2, about 2-3 pounds each

Vegetable oil

2 tablespoons

Salt

1 tablespoon

Black pepper

1 teaspoon

Caraway seeds

1 teaspoon

Garlic powder

1 teaspoon

Onion powder

1 teaspoon

Water

1 cup

Beer

1 cup, preferably a german lager

Instructions

1. Preheat the oven to 350°F (175°C).
2. Score the skin of the pork knuckles in a crisscross pattern, being careful not to cut into the meat.
3. In a small bowl, mix together the salt, black pepper, caraway seeds, garlic powder, and onion powder to create a spice rub.
4. Generously rub the spice mixture all over the pork knuckles, ensuring it's well-coated, especially on the scored skin.
5. Heat the vegetable oil in a large oven-safe skillet or roasting pan over medium-high heat.
6. Once the oil is hot, carefully add the pork knuckles to the skillet and sear them on all sides until browned, about 5 minutes per side.
7. After searing, pour the beer and water into the skillet, avoiding the crispy skin to maintain its texture.
8. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
9. Roast for 2 to 2.5 hours, basting the pork knuckles with the pan juices halfway through cooking, until the meat is tender and the skin is crispy.
10. Once cooked, remove from the oven and let the pork knuckles rest for 10 minutes before serving.
11. Serve the Schweinshaxe with traditional German sides like sauerkraut, creamy mashed potatoes, and a side of grainy mustard for dipping.