Crispy Roasted Pork Hock (Schweinshaxe): German Pork Knuckle

In a large pot or Dutch oven, place the leek, celery, carrot, onion, bay leaf, 1 teaspoon salt, peppercorns, and pork hocks. Add hot water to cover. Bring to a boil, then reduce heat and simmer gently for about 2 hours, until the hocks are just tender.

Remove the hocks with a slotted spoon and strain the vegetables and broth, reserving both. Preheat oven to 425°F (220°C). Place the drained hocks standing up in a roasting pan with the reserved vegetables and a small amount of broth, enough to cover only the meat part, not the fat. Score the skin in a diamond pattern, pat dry, and rub with salt and optional caraway seeds.

Roast in the preheated oven for 30 minutes, adding more broth if needed to keep the meat moist, but avoid wetting the skin. Internal temperature should reach at least 165°F (74°C).

If the skin isn't crisp and browned after roasting, turn on the broiler and brown for 5–10 minutes, watching carefully to avoid burning.

Serve the pork hocks immediately. For an optional sauce, thicken reserved cooking liquid with cornstarch slurry and simmer until slightly thickened. Add a pinch of cumin if desired.