Method

The Haxe
Traditionally the skin is left intact and unscored, but if you want it scored ask your butcher to do it for you.

Preheat the oven to 230 °C.

Pat the skin dry and then brush with oil and season generously with salt and a little pepper.

Lay the onions and garlic in a roasting pan and then stand the pork knuckle upright (hoof to the sky). Pour one beer into the roasting tray and put it into the oven for 30 minutes to get the crackling going.

After 30 minutes reduce the heat to 180 °C and roast for 2 ½ hours. Check the beer level every now and then and top up as needed. After 3 hours if the crackling still needs more crackle, then brush the skin with oil again and turn up the heat to 230 °C for a last 10 minute blast.

The Gravy
Remove your haxe from the roasting tray and set it aside to rest. Put your roasting tray stovetop over a medium heat and melt the butter into the onion and juices from the meat. (Note: If your oven dish is not stovetop safe, transfer the mixture to a small saucepan)

Add the flour and whisk until smooth. If it gets too thick just add some beer until you are happy with the consistency. Simmer for a few minutes until thickened and then serve.

The Kraut
Before you start, make sure you have rinsed the sauerkraut well. If you don’t, the inherent brine flavour with amplify and leave you with very strong flavour.

First heat a little oil in a large frying pan over medium heat and fry the bacon until cooked and crispy. Add the onions and cook until soft. Add the apples and sauerkraut and fry to get a bit of colour on the kraut. Then add the beer and simmer for 45 minutes or until all the liquid cooks out. Season to taste and serve.