Bavarian Roasted Pork Hock with Crispy Crackling

Begin by scoring the pork hock skin in a criss-cross pattern, making sure not to cut into the meat. Place the hock in a large pot with 500 ml of water and bring to a boil. Simmer for 15-20 minutes, then remove and pat completely dry with paper towels. This step is crucial for crispy crackling.

Preheat your oven to 160°C. Crush the garlic cloves and roughly chop the onion. In a small bowl, combine the coarse sea salt, black pepper, and caraway seeds. Rub this mixture generously all over the dried pork hock, ensuring it gets into the scored skin.

In a sturdy roasting pan, spread the chopped onion and crushed garlic. Place the seasoned pork hock on top. Pour the dark beer and vegetable broth into the bottom of the pan around the hock, being careful not to wet the skin.

Roast in the preheated oven for 1.5 hours, basting the hock every 30 minutes with the pan juices. After 1.5 hours, turn the hock over and continue roasting for another 1 hour, basting occasionally.

Increase the oven temperature to 200-220°C. Turn the hock skin-side up. Continue roasting for another 30-45 minutes, or until the crackling is deeply golden brown, puffed, and very crispy. Keep an eye on it to prevent burning. If necessary, you can lightly brush the skin with a bit of cold water to encourage puffing.

Once the crackling is perfect, remove the hock from the oven and let it rest on a cutting board for 10-15 minutes before serving. This allows the juices to redistribute, ensuring tender meat. Serve with traditional sides like sauerkraut and potato dumplings.