#porkknuckle #schweinshaxe #germanporkknuckle #germany #keto #gravy

This video will show you how to make Easy and Crispy Pork Knuckle (Schweinehaxe) with a Rich Beer Gravy, so let's cook together!

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👇 See How to Make the Creamy Celery Root Purée Here 👇
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INGREDIENTS

- 1 1/2 lb pork knuckle
- 3 tbsp olive olie
- 3 heads of garlic
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp fennel seeds
- 1/2 tsp juniper berries
- 2 small onions
- 3 carrots
- 3 celery
- 2 cups of dark beer
- 2 cups of chicken stock
- 3 tbsp white vinegar
- 2 tbsp corn starch

DIRECTIONS

1. Dry the knuckles in the fridge over night to dry out the skin
2. Preheat oven to 350°f or 180°c
3. Use skerwers or a knife to prick holes in the skin
4. Brush the meat part of the knuckle with white vinegar
5. Make small incisions cuts in the pork flesh and insert garlic in them
6. Rub the pork with olive olie
7. Using a mortar, ground salt, pepper, fennel seeds and juniper berries to make a rub and massage it in the knuckles.
8. Insert metal needles in the bottom part of the knuckle, piercing the skin to keep the skin in place
9. Cut onions, celery and carrots in pieces and add it to the bottom of the roasting pan
10. Add the dark beer and the chicken stock
11. Foil aluminum foil to make a base for the pork knuckle and roast for 2 hours and 10 minutes
12. Remove the pork from the oven, and drain the broth
13. Heat the oven to the heights you can get it and return the pork to the oven
14. Reduce the broth, and thicken the gravy by combining the corn starch and the water, simmer for 2 minutes
15. When the skin is crispy remove the knuckles from the oven and let it rest before eating

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