In the photo below, the fresh pork hocks have already been boiled. You really need to keep an eye on it to make sure it doesn’t burn. Same great taste, but a LOT less work. Place the hock on a rack in a roasting pan and bake for 90 minutes. Bake 30 minutes, occasionally basting only the meat, not the fat layer, with cooking liquid. Smoked pork hocks are great, however they will make this dish taste like ham. To make authentic German Schweinshaxen (Schwein = pig, Haxe = hock) you need a fresh, uncured, unsmoked pork knuckle. Pour chicken stock on top. The meat takes on the flavorings used, but still keeps its distinct flavor, true only to hocks. Then add onions, garlic, bay leaves, and rosemary sprigs. Click on each drop-down step below: STEP 1. Make it easier to convert between cups and grams, etc. Place the knuckles into a baking tray and into the oven. No, you can’t give the bone from the pork hock to your dog because they easily splinter and are even softer after cooking. Plated Cravings owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. As an Amazon Associate I earn from qualifying purchases. This recipe is very easy, and can actually satisfy up to six individuals. And, although I'm a 'northern' girl, I must say, that 'southern' dish is absolutely fabulous! Traditionally Schweinshaxen (Roasted German Pork Knuckles) are served with potato salad (Try my recipe for Authentic German Potato Salad), potato dumplings, or mashed potatoes and sauerkraut. If you’ve ever been to Munich you know what I’m talking about! Yes, you can double this recipe if you have a large enough pot or use two pots. Add a bit of cumin to liquid if desired. But, similar all the same. How to Cook Pork Hocks (Schweinshaxe) Just like Oma. I tried this for the first time and it came out great with tender meat and crispy skin. For the Hocks; 4 large pork or ham hocks, fresh or smoked 1 tablespoon salt, less if using smoked hocks 1 bay leaf; 6 black peppercorns Optional: 2 juniper berries 1 large carrot, peeled 1 large onion, peeled and quartered 1 piece parsnip, peeled 1 rib celery 2 cloves … The roasted pork hock is the star of the show. Add water to cover, bring to boil, reduce heat to simmer, and cook until hocks are just tender - about 2 - 3 hours. Place ham hock in slow cooker. Watch the meat as it broils to avoid burning. This roasted pork hock has been a favorite of my husband for a while now. You'll absolutely love Oma's unstuffed cabbage roll casserole. Check out Positively Driven Christian! Step 5: Boil the pork hocks in a saucepot for 1 hour over low heat. They should be covered with water. Next time, I will let the water get warm enough for me to see the warm water rising and rolling over, without breaking into the low boil I think you want us to avoid. Caraway Seeds: You need whole caraway seeds for this recipe. During the simmering stage, I used a thermometer to keep the water between 160F and 180F the entire time. |   Don't miss Oma's Newsletter  |  Make Oma's favorite recipe. Learning how to cook pork hocks so that they'll be similar to what can be had in Munich, really is easy. Sometimes the hock that comes from the rear legs is referred to as a ham hock but you treat them the same. https://www.greatbritishchefs.com/collections/ham-hock-recipes Wish I can show the picture of it. Wunderbar food. It may sound like extra work. Highly recommended! Start with the pork hocks, tomato sauce, bell pepper, tomato, carrots, and the rest of the ingredients. Pork came out juicy from the inside and crispy skin. Use what's needed for the roasting process. Literally boil the pork hock until it is falling off the bone (2-3 hours) and then pop that sucker in the oven covered in a little oil at 400F for 20 minutes or until the skin crunchy! It’s the joint at the bottom of the shank of the pig between the tibia/fibula and the ankle where the foot was attached to the hog’s leg but it’s not part of the ham. After many attempts which always came out to be a waste of good porkhock, your recipe was perfect with the following changes. Score the fat layer. [social_warfare buttons=”Pinterest, Facebook”]. An Asian butcher may also have these if you have no German deli close by. Place the hocks on a rack in a roasting pan and bake for about 90 minutes in the middle of the oven. 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. Crispy Pata is a Filipino dish that's often served with a soy-vinegar dip. (photo 6). Both have a similar end result, although the first one has a more flavored meat. Make sure that the base of the meat is in the liquid. Sometimes they are also served with a gravy or red cabbage. Put vegetables, 1 tsp salt, 1 tsp peppercorns, and pork hocks in pot. Sear in a large heavy-based frying pan set over a moderate heat for 10 minutes, until well-browned. Smoked pork hocks won't work for these recipes. The fat layer has been scored, the veggies added to the pan, and this is ready to go into the oven. Preheat oven to 160°C. Thank you for sharing. Read my Disclosure and Privacy Policy. It really isn't and the results are worth it! Rub the skin of each pork hock with half of a garlic clove. I varied the final oven temperature between 300ºF and 350ºF, and the time to 60 minutes, this is because I have a convectional oven which cooks much faster, otherwise the meat would have been overcooked and the skin burnt. (photo 2), After 90 minutes use tongs to remove the pork knuckle from the water and use a sharp knife to incise the skin in a diamond pattern. How to make Pork Hocks Just like Oma (aka Schweinshaxe), Unless otherwise noted recipe, images and content © Just like Oma |, Pop right over to my private Facebook group, the. Pata Tim or Patatim is a popular Filipino-Chinese dish of braised pork leg or hock that is cooked long and slow until the meat becomes so tender it literally falls out of the bones. Just got a pork hock from my meat CSA and can’t wait to try this recipe. So good. ➝ Visit my about page! Keep an eye on it because it can get burned pretty quickly. This recipe was really great! A two-in-one recipe, so to speak. The whole pork … Stir ingredients with a wooden spoon. Pork Hock with Braised Greens Pork turnip greens, vinegar, onions, mustard greens, vegetable oil and 5 more Smoked Pork Hocks with Horseradish-Garlic Mashed Potatoes Pork garlic, peppercorns, pork hocks, bay leaves, allspice berries and 3 more Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Your email address will not be published. The second way, easier way to make Schweinshaxn is just to roast it, slow and long. Gotta say it turned out as well as those I’ve had in Bayern (and I’ve had a few). Serve the hocks with potatoes and sauerkraut. ➤ Erika Neumayer Ehrat, Owner & designer of Rare Dirndl, Breads  |  Cakes  |  Cookies  |  Desserts  |  Dumplings  |  Meats  |  SPÄTZLE  |  Salads  |  Soups  |  Vegetables  |  Vegan |  Oktoberfest |  COOKBOOKS | Terms and conditions | eCookbook FAQ. Put vegetables, 1 tsp salt, 1 tsp peppercorns, and pork hocks in pot. This goulash soup is one of my most traditional German soups. Add the semi-tender pork hock, and cook for another 1 hour or tender. Since the cooking method is different, the taste will be different. I aim to highlight ones that you might find interesting, and if you buy future items from those companies, I may get a small share of the revenue from the sale. Give us that sauerkraut on the side and we're really happy :). Having prepared this dish, I don’t think I had the water hot enough. Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. The pork knuckle contains a lot of connective tissue which when it melts add great flavor and texture to the meat. The pork shanks, also called ham shanks, on the other hand, are just above the pork hocks and are a much meatier cut. Aside from the vegetable components which may vary from one preparation to another, its preparation pretty much remains the same – a long and slow braise enough to make those pork hocks fall apart tender while keeping their skin and flesh intact. Pork Hocks and Sauerkraut made Just like Oma, Breaded Pork Chop Recipes made Just like Oma, Smoked Pork Chops Recipe (Kasseler) made Just like Oma, German Unstuffed Cabbage Roll Casserole made Just like Oma, ❤️ Jelly Donut Recipe (Berliner Pfannkuchen) made Just like Oma, Traditional German Goulash Soup made Just like Oma, Originally this was considered food for the poor people, aka, Since this is a tough piece of meat, full of connective tissue, ligaments, and muscle, it needs to be cooked low and slow, to turn it into delicious fork-tender meat, When you buy the fresh pork hocks, try to find, Depending on the size of the hocks, one to two meaty hocks will feed about three to four people. The skin will crackle and get super crispy. I'm a food writer and cookbook author, always looking to find ways to pass on my German heritage using local ingredients. to get you air frying...fast! They make sharing your German heritage a delicious adventure! Step 6: Removing the ginger-vinegar liquid from the fridge, boil it again in the casserole pot. Turn down the temperature so that the water is still hot but not simmering and submerge the pork hocks. Yes, my mouth is watering. To get a really crispy skin, do not baste the fat layer. We are independently owned and the opions expressed here are our own. Pork hocks and sauerkraut, a favorite of my grandfather, is a really traditional German meal. Chef’s Knife: To cut the skin into a diamond pattern it’s best to use a sharp knife. To crisp up the skin turn on the broiler for the last 5-10 minutes. MY goal is to provide you with product information and MY own personal opinions or ideas. 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. The ingredients for this particular dish include ¾-teaspoon of caraway seed, a quart of sauerkraut and 2½-teaspoon of salt. Preheat oven to 220 degrees C. Rub the knuckles with salt and garlic then sprinkle with cumin. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. A pork hock is also known as ham hock, pig knuckle, or pork knuckle. Thanks! Just real German goodness. Delicious with a quick potato salad, serve this up within 30 minutes. Affiliate Disclosure: Quick German Recipes participates in various affiliate advertising, including Amazon, to provide a means to earn advertising fees by linking to retail websites.