Bayrische Schweinshaxe Recipe

Cooking Instructions

1. 1

   Marinate the Pork

   In a large bowl, combine the beer, minced garlic, salt, black pepper, and caraway seeds. Add the pork ham shank and ensure it is fully submerged in the marinade. Cover and refrigerate for at least 12 hours, preferably overnight.

2. 2

   Slow Cook the Pork

   Preheat your oven to 150°C (300°F). Remove the ham shank from the marinade and pat it dry with paper towels. Reserve the marinade. Heat olive oil in a large skillet over medium-high heat. Sear the ham shank on all sides until golden brown, about 5-7 minutes. Transfer it to a roasting pan.

3. 3

   Add Marinade and Roast

   Pour the reserved marinade over the pork shank. Cover the roasting pan with foil and place it in the oven. Slow cook for about 3-4 hours, or until the meat is tender and easily pulls away from the bone.

4. 4

   Grill for Flavor

   Once cooked, preheat your grill to medium-high heat. Remove the ham shank from the oven and place it on the grill. Grill for about 10-15 minutes, turning occasionally until the skin is crispy and caramelized.

5. 5

   Prepare the Fried Potatoes

   While the ham is grilling, boil the diced potatoes in salted water until fork-tender. Drain and let cool slightly. Heat a pan with some olive oil over medium heat and fry the potatoes until golden and crispy.

6. 6

   Serve

   Slice the ham shank and serve it alongside the fried potatoes and sauerkraut. Garnish with fresh parsley.