Cookingdom Level 90 - Crispy German Pork Knuckle (Schweinshaxe)
The ultimate guide for Cookingdom Level 90 Crispy German Pork Knuckle (Schweinshaxe), helping players master the cooking adventure of Cookingdom.
Cookingdom Level 90 Walkthrough Video
Cookingdom Level 90 Walkthroughs & Guide
Welcome to Cookingdom Level 90, where your mission is to craft the perfect Crispy German Pork Knuckle (Schweinshaxe) using the correct tools, sequence, and timing. This level introduces players to Cookingdom's intuitive yet precise cooking mechanics in a relaxed, no-timer environment.
This walkthrough gives you the exact steps to succeed in Cookingdom Level 90, detailing every ingredient, action, and placement needed.
Ingredients Needed
| Ingredient | Quantity | Notes |
|---|---|---|
| Pork Knuckle | 1 (large) | The star of the dish, bone-in |
| Onion | 1 | Quartered, for the aromatic boiling broth |
| Carrot | 1 | Roughly chopped, adds sweetness to the broth |
| Celery | 1 stalk | Adds a savory base flavor |
| Bay Leaves | 2-3 | For aromatic depth during boiling |
| Black Peppercorns | 1 tsp | For seasoning the boiling water. [2] |
| Salt | 2 tbsp | For seasoning the broth and rubbing the skin |
| Dark Beer | 1 cup | Used for basting during roasting to add flavor. [2] |
| Potatoes | As needed | Traditional side dish, for roasting or mashing |
| Sauerkraut | As needed | Classic fermented cabbage side dish |
Step 1. Boil the Pork Knuckle
Place the pork knuckle in a large pot with onion, carrot, celery, bay leaves, peppercorns, and salt. Cover with water and bring to a simmer. Cook for 90 minutes until the meat is tender. [5]
Tip: Simmer gently, do not boil aggressively. This ensures the meat becomes tender without falling apart too early.
Step 2. Prepare and Score the Skin
Carefully remove the knuckle from the pot and pat the skin completely dry. Using a very sharp knife, score the skin in a diamond pattern, cutting through the fat but not into the meat. [5]
Tip: Drying the skin is the most critical step for achieving crispy crackling later.
Step 3. Roast the Knuckle
Preheat your oven. Place the scored knuckle on a rack in a roasting pan. Roast at a moderate temperature (180°C / 350°F) for about 2 hours, basting with dark beer every 30 minutes to keep the meat moist and add flavor. [1, 2]
Tip: Placing it on a rack allows hot air to circulate, helping the skin to crisp up evenly. [3]
Step 4. Create the Crispy Crackling
For the final 20-30 minutes, increase the oven temperature to a very high heat (250°C / 475°F). This final blast of heat will cause the skin to puff up, bubble, and become incredibly crispy and golden brown. [2]
Tip: Watch closely during this final stage to prevent the skin from burning. It can go from perfect to burnt very quickly. [5]
Step 5. Rest and Serve
Let the pork knuckle rest for 10-15 minutes before serving. This allows the juices to redistribute, resulting in more tender meat. Serve the giant, juicy knuckle with roasted potatoes and sauerkraut.
Tip: Serving with traditional sides like sauerkraut helps cut through the richness of the pork.
Tips and Tricks for Cookingdom Level 90
The initial boiling stage is crucial for tender, fall-off-the-bone meat. [2]
Ensure the skin is scored evenly for a uniform crackling texture. [3]
Basting with beer not only adds flavor but also helps in the browning process. [2]
A final blast of high heat is the secret to perfect, bubbly, crispy skin. [1]
Cookingdom Level 90:
Not drying the skin thoroughly before roasting, resulting in chewy, not crispy, skin.
Scoring too deeply into the meat, which can cause it to dry out.
Forgetting to baste, leading to a dry exterior.
Not increasing the heat enough at the end, failing to create proper crackling.
Cookingdom Level 90
Crispy German Pork Knuckle (Schweinshaxe)
