Bavarian Roast Pork Hock with Crackling and Dark Beer Gravy

What you need

• 2 pork hocks, about 1 kg (2 lb) each, skin on
• 1 onion, halved, skin on
• 1 carrot, cut into chunks
• 2 bay leaves
• 10 black peppercorns
• 2 tsp caraway seeds, divided
• 2 tbsp salt, divided
• 2 cloves garlic, crushed
• 500 ml (17 fl oz) dark lager, dunkel or other dark German beer, divided
• 400 g (14 oz) sauerkraut, to serve

Method

Restated from the original video

1. 1

   Put the hocks in a large pot, cover with cold water and bring to a boil. Skim off the grey foam.

2. 2

   Add the onion, carrot, bay leaves, peppercorns, 1 tsp of the caraway and 1 tbsp of the salt. Lower the heat so the water barely trembles.

3. 3

   Simmer, partly covered, until the meat is nearly tender and a skewer slides in with little resistance, 1 1/2-2 hours. Top up with hot water if the hocks surface.

4. 4

   Lift the hocks onto a rack, pat the skin very dry and let them air-dry for 20 min. Strain 250 ml (1 cup) of the broth and set it aside.

5. 5

   Heat the oven to 220 °C (425 °F). With a sharp knife, score the skin in a diamond pattern about 1 cm apart, cutting through the skin only, not into the meat.

6. 6

   Rub the remaining salt and caraway into the skin and the cuts.

7. 7

   Set the hocks in a roasting pan. Pour 250 ml of the beer and the strained broth around them, keeping the skin dry, and drop in the garlic.

8. 8

   Roast for 60-75 min, until the skin is puffed, deep golden and crackling and the meat is very tender, above 85 °C (185 °F) inside. If the skin browns too fast, tent the top loosely with foil.

9. 9

   Move the hocks to a board and rest for 10 min.

10. 10

    Strain the pan juices into a saucepan and skim off the fat. Add the remaining beer and boil for about 10 min, until reduced by a third. Taste and add salt if needed.

11. 11

    Warm the sauerkraut in a small pan over medium heat for 8-10 min.

12. 12

    Carve the meat off the bone in thick pieces, keeping a piece of crackling on each. Serve with the beer gravy and sauerkraut.

Imported from povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.