Alpenländer Schweinshaxe: Doppelt Gebeizte Schweinshaxe mit Apfel-Calvados-Jus, Gerösteten Maronen und Rahmwirsing

Prepare the Pork Hocks (First Marinade): Pat the pork hocks thoroughly dry. In a small bowl, combine the sea salt, brown sugar, crushed black peppercorns, and crushed caraway seeds for the dry rub. Rub this mixture generously all over the pork hocks. Place them in a large non-reactive container, cover, and refrigerate for 24 hours.

Prepare the Pork Hocks (Second Marinade): After 24 hours, rinse the hocks under cold water to remove excess dry rub and pat dry. In the same container, combine the dark beer, apple cider vinegar, chopped onion, smashed garlic, crushed juniper berries, bay leaves, black peppercorns, and caraway seeds. Submerge the hocks in this liquid brine, ensuring they are fully covered. If necessary, use a plate to keep them submerged. Cover and refrigerate for another 24 hours.

Braise the Pork Hocks: Preheat your oven to 160°C (325°F). Remove the hocks from the marinade, reserving 250 ml of the liquid. Pat the hocks dry again. Heat 2 tablespoons of butter in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork hocks on all sides until deeply golden brown, about 5-7 minutes per side. Remove the hocks and set aside.

Build the Braising Liquid: Add the chopped carrots, celery, and onion to the same pot. Sauté over medium heat until softened and lightly caramelized, about 8-10 minutes. Deglaze the pot with the reserved 250 ml of liquid marinade, scraping up any browned bits from the bottom. Pour in the chicken or beef stock. Bring to a simmer.

Slow Braise: Return the seared pork hocks to the pot. The liquid should come about halfway up the hocks; if not, add a little more stock or water. Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender and easily pulls away from the bone.

Crisp the Skin: Once tender, carefully remove the hocks from the braising liquid and place them on a baking sheet lined with parchment paper. Increase the oven temperature to 220°C (425°F). Roast the hocks for 20-30 minutes, or until the skin is beautifully crisp and crackling. While the hocks are crisping, strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat.

Prepare the Apple-Calvados Jus: In a small saucepan, melt 2 tablespoons of butter. Add the diced apples and cook over medium heat until softened, about 5-7 minutes. Add the Calvados and flambé carefully (or cook until alcohol evaporates). Stir in the brown sugar. Pour in 250 ml of the strained braising liquid. Bring to a simmer and reduce by about one-third, until slightly thickened. Season with salt and pepper to taste.

Prepare the Roasted Chestnuts: Preheat oven to 200°C (400°F). Score a cross on the flat side of each chestnut. Place them on a baking sheet and roast for 15-20 minutes, or until the shells begin to peel back and the nuts are tender. Once cooled slightly, peel them. In a small pan, melt 1 tablespoon of butter, add the peeled chestnuts, and a pinch of salt. Sauté gently for 2-3 minutes to warm through and lightly brown.

Prepare the Rahmwirsing (Creamed Savoy Cabbage): Bring a large pot of salted water to a boil. Blanch the sliced Savoy cabbage for 2-3 minutes until tender-crisp. Drain thoroughly and press out any excess water. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Add the blanched cabbage and toss to coat. Pour in the heavy cream and milk. Bring to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly. Season with freshly grated nutmeg, salt, and white pepper to taste.

Serve: Carefully transfer a crisp pork hock to each serving plate. Spoon a generous portion of Rahmwirsing alongside. Drizzle the Apple-Calvados Jus over the hock and around the plate. Garnish with roasted chestnuts and a sprinkle of fresh chopped parsley. Serve immediately.