Bavarian Schweinshaxe

GenussErbe Bayern’s gegrillte Schweinshaxe uses four pork knuckles with onions, clarified butter, salt, generic pepper and a little beer. Its selected recipe roasts the meat, finishes under the grill and reduces the retained sauce separately.

The meat is washed, dried and rubbed with salt and pepper. Its rind is scored in a diamond pattern. The oven heats to 200 degrees, and the onions are cut into eighths.

The clarified butter, pork knuckles and onions enter a large roasting vessel. Water is poured in to a depth of two centimetres. The meat roasts for two to two and a half hours, with repeated turning and regular pouring of its own roasting juices over it. More water may replenish the liquid if needed.

Near the end, beer is brushed over the pork knuckles and the grill is switched on. The meat is removed and held warm.

The same sauce passes through a sieve and reduces a little in a small pot. Salt and generic pepper season it at the end. The publisher links this food to its Bayerische Schweinshaxe specialty entry.