Serves
4
Active
25 min
Total
2 hr 15 min
Oven
175°C / 350°F, then 200°C / 400°F
Simmered in a juniper-and-root-vegetable broth, then roasted in two stages until the skin crackles. A German classic adapted from hock to shoulder for more meat per person.
Zutaten
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The pork
The broth
Notizen
- Temperature conversions: 175°C = 347°F (set to 350°F) · 200°C = 392°F (set to 400°F).
- Score the skin in a diamond pattern before roasting; if the crackling is still stubborn at the end, 2–3 minutes under the broiler finishes it.
- Traditional Schweinshaxe uses pork hock; shoulder gives more meat but softer skin, so drying it matters more. Strain and reduce the broth for gravy, and note that Heiner cooks two at once, enough liquid to cover both.
- The pork weight is an estimate, not his.
