Ingredients
- •4 pork hocks (about 1.5 lbs each)
- •3 tsp kosher salt
- •1 tsp freshly cracked black pepper
- •1 tsp caraway seeds
- •4 cloves garlic, smashed
- •2 bay leaves
- •For serving:
- •Bavarian sweet mustard (Suesser Senf)
- •Sauerkraut
- •Soft pretzels or pretzel bread
- •Cold German beer
Instructions
1
Score the pork hock skin in a tight diamond pattern, cutting through the skin but not deep into the meat.
2
Rub with kosher salt, pepper, and caraway seeds, pressing into the scores.
3
Place hocks in vacuum-seal bags with garlic and bay leaves (1–2 per bag).
4
Seal and preheat sous vide bath to 167°F (75°C).
5
Submerge and cook for 24 h.
6
When done, remove hocks and pat skin COMPLETELY dry.
7
Preheat oven to 475°F (246°C).
8
Place hocks on a wire rack over a sheet pan, skin-side up.
9
Roast 25–30 min until the skin is deeply blistered, crackling, and shattering crisp.
10
Serve with Bavarian sweet mustard, sauerkraut, and soft pretzels.
Notes
- •Scoring the skin in a diamond pattern is essential for even crackling
- •Drying the skin thoroughly before the oven blast is the difference between crackle and rubber
- •Caraway seeds are the signature Bavarian flavor
- •In Munich this is served at every beer hall with a liter of Helles
Nutrition information
Calories
620 cal
Protein
48g
Fat
42g
Carbs
6g
Tags
germanbavarianroastedbeer hall