Stelze (Pork Knuckle / ham hock) has succulent meat and a crackling crust after it’s been cooked under the grill. It is one of these famous “dishes with history” and a culinary institution. Whether it is served in a sociable beer garden or “dahoam” (at home) on a Sunday or festive holiday, Stelze is eaten with beer, bread and salad. A real treat for meat lovers!
- 2 pork knuckle joints
- 4 garlic cloves (finely chopped)
- 1 tbsp caraway (whole)
- 1 onion (with skin, finely chopped, without the root)
- pinch of nutmeg (freshly grated)
- 1 sprig of marjoram
- 1 sprig of rosemary
- 250 g butter (cut into small pieces)
- 250 ml beef broth
- water and a few ice cubes
- 200 ml beer (light, optional)
Directions for Pork Knuckle
- Bring the water to the boil in a large pot. Add the meat and simmer for 15 minutes. Pre-heat the oven to 200 ˚C/ 400 °F.
- Remove the meat, pat dry and cut a criss-cross pattern in the skin with a sharp knife. Season with salt and rub a little oil as well as a garlic clove into the meat. Sprinkle with the caraway and gently press this into the skin. Cook the meat for a further approx. 15 minutes in the seasoned juice.
- Meanwhile, wash the garlic cloves as well as the onion with the skin still on it and finely chop and mix with the herbs in the roasting tin. Place the meat on this and sprinkle over the butter pieces which will melt during roasting and make the meat nice and juicy.
- Roast for 1 hour and spoon over the roasting juices as well as the soup several times during cooking.
- Lower the heat to 160 ˚C/ 325 °F and roast for a further 60 minutes. Spoon over the juices several times during roasting.
- For extra crispy skin, mix a little water with a few ice cubes and plenty of salt and rub into the crust and roast for a further 15 minutes.
- Remove the meat from the oven and leave to stand.
- Strain the roasting residue through a sieve and add soup, if necessary, and bring to the boil. Season with salt, nutmeg, caraway and pepper.
- Serve the crispy roast knuckle of pork with the gravy separately in a jug.
Brushing the meat with beer during roasting gives a particularly aromatic flavour.
The Schweizerhaus traditional restaurant with beer garden in Vienna’s Prater park is, meanwhile, a real institution. Meat lovers come from near and far to try the famous Schweinsstelze (knuckle of pork) with a glass of beer. The dish has a long tradition here and is served in the rustic and atmospheric Schanigarten (outdoor dining area).