Best Spice Rubbed Pork Roast In Beer Gravy Recipes

GERMAN PORK KNUCKLE (SCHWEINSHAXE) - SLOW ROASTED WITH CRISPY CRACKLING!

German Pork Knuckle (Schweinshaxe) - Slow Roasted with Crispy crackling! image

Recipe video above. Realistically, one knuckle will serve 2. But for wow factor, serve one per person!!!While producing tender Pork Knuckle flesh is straightforward enough, very few recipes truly nail the crispy crackling. So here is a recipe that finally does! The skin is crispy all over and fabulously bubbly, shattering into a thousand porky shards when you bite instead of breaking your teeth on hard, leathery patches!Meanwhile, the flesh is seasoned with traditional flavourings and the Pork Knuckle is served with an authentic, dark and malty German beer gravy. It's every carnivore's dream come true!

Provided by Nagi

Categories Main

Number Of Ingredients 19

Ingredients

1 x 1.25kg / 2.5lb pork knuckle ((Note 1))
2 tbsp white vinegar ((Note 2))
3 garlic cloves (, cut into 4 - 6 slivers (Note 3))
2 tsp salt (, kosher / cooking salt NOT table salt (Note 4))
1 tsp black pepper
1 tsp juniper berries ((Note 5))
1 tsp caraway seeds
1 tsp fennel seeds
2 cups dark German beer ((Note 6))
2 cups chicken stock / broth (, low sodium)
1 carrot (, unpeeled, sliced 2cm / 0.8" thick)
1 onion (, unpeeled, halved, cut into 1.25cm / 1/2" thick slices)
1 head garlic (, cut in two halves horizontally)
5 juniper berries ((Note 5))
2 bay leaves (, preferably fresh otherwise dried)
2 tsp cornflour/cornstarch
1/2 cup water
1 tsp white sugar
1/4 - 1/2 tsp salt (, kosher / cooking salt NOT table salt (Note 4))

Steps:

Prick skin: Poke lots of small holes all over the pork knuckle's skin, using a small sharp knife or even a pin (eg. safety pin, sewing pin). Take care not to pierce through the fat into the flesh (Note 7).
Vinegar: Brush (or rub) 1 tbsp of the vinegar on the pork flesh only, including inside cracks / crevices and meat under the skin where it meets the flesh (but do not peel skin back). Avoid getting vinegar on the skin.
Stud with garlic: Make shallow incisions in the pork flesh (only) with a small knife then stuff with the garlic slivers.
Seasoning rub: Pound the rub ingredients in a mortar and pestle until it's a coarse powder (or use a Nutribullet, spice grinder or similar).
Rub seasoning on pork: Rub pork skin with olive oil. Then rub the seasoning mix all over the pork - on the flesh, skin, and getting into all the cracks and crevices.
Skewer skin (secret for crispy skin! Note 8): Pull the skin down to stretch it tight so there's no creases. Then thread through 2 metal skewers in a "X" formation near the base of the knuckle. Pierce through skin 2cm / 0.8" from the base of the pork knuckle to hold the stretched skin in place.
"Marinate" overnight: Place pork standing on a plate, then leave uncovered in the fridge overnight (Note 9).
Preheat oven to 180°C / 350°F (160°C fan).
Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables).
Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note 10)
Slow roast: Roast for 2 hours 10 minutes, rotating tray half way. (If the liquid in the pan is getting too low and in danger of drying out, top with 1/2 cup of water at a time.) Roast until the internal temperature in the thickest part of meat reaches 85°C / 185°F.
Remove knuckle from oven, transfer knuckle to a tray.
Increase oven: Increase oven to 260°C / 500°F (240°C fan) (Note 11)
Brush skin with vinegar: Brush skin with 1/2 the remaining 1 tbsp of vinegar. Place in oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar.
Skin should be crispy, dip golden and mostly bubbly.
Rest: Rest 15 minutes before serving with German Beer Gravy!
Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 - 2 cups.
Thicken: Bring liquid to a simmer. Mix cornflour and water, then pour into liquid while stirring. Add sugar and salt to taste.
Simmer: Simmer for 2 minutes or until it becomes a thin syrup consistency (German beer gravy should not be as thick as normal gravy, but quite runny). If it's too thick, add a touch of water. Too thin, simmer to reduce - it will thicken. Serve with pork knuckle!

Nutrition Facts : Calories 633 kcal, Carbohydrate 32 g, Protein 65 g, Fat 20 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 180 mg, Sodium 3504 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

PORK ROAST WITH THE WORLD'S BEST RUB

Pork Roast with the World's Best Rub image

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

Provided by DADCOOKS

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 13

Ingredients

½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast

Steps:

Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g

SPICED PORK ROAST

Spiced Pork Roast image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup whole grain mustard (recommended: Maille)
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground allspice
1 tablespoon dried oregano
1 tablespoon brown sugar
2 garlic cloves, minced
1 (2 1/2 pound) pork tenderloin, patted dry with paper towels
10 cipollini onions
3 medium carrots, peeled, and cut into 2-inch pieces
2 cups low-sodium chicken stock
Salt and freshly ground black pepper, for seasoning

Steps:

Preheat the oven to 400 degrees F.
In a small bowl, mix together the mustard, chili powder, cumin, allspice, oregano, brown sugar, and garlic. Place the pork in a 9 by 13-inch roasting pan. Spread the mustard mixture over the top and sides of the pork to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 1 hour and 15 minutes or until a meat thermometer inserted into the thickest part of the pork registers 160 degrees F. Allow the pork to rest for 10 minutes before serving. Remove the vegetables and arrange on a serving platter. Season the pan juices with salt and pepper and pour into a small serving pitcher.
To serve, slice the pork into 1/4-inch slices. Arrange the pork slices on the serving platter with the roasted vegetables and serve with the pan juices.
Cook's Note: This recipe will also work using a 2 1/2 pound beef roast. Allow an extra 10 to 15 minutes of cooking time.