Sunday, December 11, 2011

German Roast Pork Knuckle (Schweinshaxe) Recipe

Schweinshaxe
This is a very easy recipe, just a few basic ingredients produces an amazing dish. And it uses a cheap secondary cut of meat.

Schweinshaxe, or roast pork knuckle, or roast pork hock, originates from Germany, but please don’t quote me on this! While it demands premium prices in restaurants, making schweinshaxe is quite a simple process. Pork knuckle is massaged with oil, garlic and salt, then baked until the skin is crispy and the meat is "fall off the bone" tender. It takes time to cook but you don’t have to do anything during the cooking process, other than be patient and have many drinks to build up an appetite. 

Notes
1. be generous with the oil, and if necessary put more oil during baking. This will ensure that the skin is crispy. The skin may not end up being crispy all around. Don't be disappointed, Whats underneath the skin will be very delicious.
2. In the recipe I suggested using either water, wine, stock or beer. During baking some of this liquid will get soaked up or absorbed by the meat, flavouring it. So use what fancies you.


Schweinshaxe

Ingredients
1 kg pork hocks (2 portions)
2 tablespoons salt
Garlic
Oil
Sliced onions
Caraway seeds
Beer, wine, stock - optional

Directions
1.      Rub the skin of the pork hocks with salt, garlic and oil. Sprinkle with caraway seeds (I did not use caraway seeds) 
2.      Place the sliced onions in a baking dish and place the hock on top of the onions. The onions will help the hock to stand up right. Fill the baking dish with water, beer, wine or stock until it just reaches the bottom of the hock. 
3.      Bake at 180C/360F for about 2-2½ hours. Add more liquid during the baking process if it dries up 

12 comments:

  1. That's it?! So why do they charge an arm and a hock at the eateries? Gosh, I'm so going to make this. Looks delicious!

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  2. ping: hahaha, arm and hock:)
    Yes, thats it, quite simple to make.

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  3. Mmmhhh, that meat looks so moist and tender!

    Cheers,

    Rosa

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  4. That meat looks very tasty! Great recipes!

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  5. Now that's one gorgeous piece of meat. Mmmm!

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  6. discovered your blog from sissi..
    like ping said, this is super easy, don't understand why the german restaurants is charging crazy prices.. maybe just for the name 'german restaurant'

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    Replies
    1. Shannon, i recently had the most delicious Pork Knuckle at a Biergarten in Munich. I think i paid something like 12 Euros for it and it was HUUUUGE! It must just be a novelty here to have them but they're easily available from a good butcher. Dont bother paying Australian prices - do it at home..it will taste so, so much better anyway!

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  7. That does sound super easy. I would be willing to try it.

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  8. Is the knuckle already pickled or salt cured?

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    Replies
    1. No, its uncooked.
      Good luck with the recipe

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  9. I made this a few months back and it was really amazing, so good I am making it again today. Totally recommend it to anyone!

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