German Pork Hock (Schweinshaxe)
German Pork Hock, also known as roasted ham hock or Schweinshaxe, is a traditional Bavarian dish that's popular not only during the Oktoberfest but all year round. This easy pork knuckle recipe takes a few hours but cooks without too much effort on your part and rewards you with crispy pork crackling and tender meat.
German Pork Hock, also known as roasted ham hock or Schweinshaxe, is a traditional Bavarian dish that's popular not only during the Oktoberfest but all year round. This easy pork knuckle recipe takes a few hours but cooks without too much effort on your part and rewards you with crispy pork crackling and tender meat.
- 2 ham hocks, fresh, uncured, unsmoked (Times Right sells Behrmann Meat Ham Hocks)
- 1 tsp black peppercorns
- 4 bay leaves
- 4 juniper berries
- 1 large onion, peeled and quartered
- 1 tbsp caraway seeds
- salt
- Cook HocksBring water in a big pot to a boil, add 2 tsp salt, quartered onions, peppercorns, bay leaves, and juniper berries. Turn down the temperature so that the water is still hot but not simmering and submerge the pork hocks. They should be covered with water. Let them cook at a low temperature for 90 minutes. The water should not boil or simmer.
- Incise Skin
After 90 minutes use tongs to remove the pork hocks from the water and use a sharp knife to incise the skin in a diamond pattern.
- Roast Hocks
Preheat oven to 390°F (200°C) and rub the pork hocks with caraway seeds and salt. Place the hocks on a rack in a roasting pan and bake for about 90 minutes in the middle of the oven. Turn the pork hocks after 45 minutes.
- Crisp Up SkinTo crisp up the skin turn on the broiler for the last 5-10 minutes. Keep an eye on them because the skin can get burned pretty quickly. It will crackle and get super crispy.
- ServeServe immediately!
