Munich-Style Crispy Pork Hock with Moist Meat

Steps

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1. 1
   Clean and cut the vegetables into large chunks: onions, garlic, carrots, and leek.
   ▶ ≈1:47
2. 2
   Place the pork hock in a large pot and add the prepared vegetables, cloves, juniper berries, caraway seeds, and bay leaves.
   ▶ ≈2:05
3. 3
   Pour hot water over the pork hock to cover it, add 2–3 teaspoons of salt, and pour in one bottle of beer.
   ▶ ≈2:41
4. 4
   Cover the pot with a lid, bring to a boil, then simmer for about 1.5–2 hours until the meat is tender.
   ▶ ≈3:26
5. 5
   Remove the cooked pork hock from the water and carefully remove any vegetables sticking to it.
   ▶ ≈4:16
6. 6
   Preheat the oven to 200°C (400°F). Score the skin of the pork hock in a crosshatch pattern, cutting into the fat layer without damaging the meat underneath, then sprinkle salt on the skin.
   ▶ ≈4:42
7. 7
   Place the pork hock in the preheated oven and roast for about 1 hour until the skin is golden and crispy.
   ▶ ≈6:19
8. 8
   While the pork hock is roasting, strain some of the cooking liquid and set aside some vegetables (garlic, carrots, leek) from the broth to prepare sauce later, making sure to avoid the bay leaves and cloves.
   ▶ ≈6:33
9. 9
   Once roasted, the pork hock skin will be golden with crispy, separated fat layers. Serve the roasted pork hock with pretzel dumplings, sauerkraut, and the prepared sauce.
   ▶ ≈8:13