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Tonight we& #39;re doing a Sunday roast Bavarian style - schweinehaxe (slow roasted pork knuckles). This is my favourite dish when visiting that part of the world, so hope I can do it justice!
The meat has been uncovered in the fridge for a few hours to dry, then bought to room temp. First score and salt the skin
Next, 2 sliced onions and rub the skin with garlic clove
Next, beer. My inclination was to use a Weissbier, but my Bavarian partner suggested a lager (helles) - like beer would be better. So the cooking gets fusion!
Now in the oven at 350F for 3 hours - stay tuned!
About halfway done - looking good!
Disaster - skin has split - hopefully won& #39;t have too much of an effect on the final dish beyond aesthetics
Now out of the broth and into the oven for Crispin at high temp
Sauce thickening with a roux
Done!
