Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy

recipetineats.com

Patrick Tam

1 x 1.25kg / 2.5lb pork knuckle (Note 1)

2 tbsp white vinegar (Note 2)

3 garlic cloves , cut into 4 to 6 slivers (Note 3)

subheading: MARINADE RUB:

2 tsp salt , kosher / cooking salt NOT table salt (Note 4)

1 tsp black pepper

1 tsp juniper berries (Note 5)

1 tsp caraway seeds

1 tsp fennel seeds

subheading: BEER GRAVY:

2 cups dark German beer (Note 6)

2 cups chicken stock / broth , low sodium

1 carrot , unpeeled, sliced 2cm / 0.8″ thick

1 onion , unpeeled, halved, cut into 1.25cm / ½″ thick slices

1 head garlic , cut in two halves horizontally

5 juniper berries (Note 5)

2 bay leaves , preferably fresh otherwise dried

subheading: GRAVY THICKENING AND SEASONING:

2 tsp cornflour/cornstarch

½ cup water

1 tsp white sugar

¼ to ½ tsp salt , kosher / cooking salt NOT table salt (Note 4)

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