German Pork Hock (Schweinshaxe Recipe) (2024)

FAQs

What is German Schweinshaxe? ›

Schweinshaxe (German pronunciation: [ˈʃvaɪns. haksə]), in German cuisine, is a roasted ham hock (or pork knuckle). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn [ˈʃvaɪns.

Pork hocks are versatile and can be prepared in various ways. Some popular methods include braising, roasting, boiling, or slow-cooking them in a crockpot or pressure cooker. They are commonly used in dishes like stews, soups, braised dishes, and even as a flavorful addition to beans or sauerkraut.

Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves, and thyme; season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they're mostly submerged. Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender.

Generally it is known as a pork knuckle or pork hock if it is fresh and uncured, and as a ham hock if it is cured. However the US can refer to uncured pork legs as "fresh hams" so there can be some confusion.

pork knuckle. 20 examples from the Internet.

Called Schweinshaxe, this slow-roasted German Pork Knuckle comes with a richly-flavoured beer gravy. Of the many things Germans have perfected, pork roast is right up there. And key to this meaty art is of course amazing crackling, something most recipes fall short on with Pork Knuckle … but we cracked the code!

As it is, the hock itself isn't particularly appetizing at first glance. It largely consists of skin, tendons, and ligaments. The meaty parts require a fair amount of cooking to become palatable — of course, the meat is deliciously succulent once prepared. That's not to say they can't be eaten by themselves.

meat in a ham hock that is very tasty, but there is also a lot of high quality fat, collagen and cartilage that melt away and add lip-smacking savoriness to your dish. Ham hocks are usually sold pre-cooked, and often smoked.

The nutritional benefits of ham hock

Ham hock is high in protein, but also brings with it a share of fat, saturated fat, so should therefore be eaten in moderation. In terms of minerals, ham hock also contains sodium and potassium.

Ham hocks tend to be bonier and have less meat on them because they come from the area of the leg that is closest to the foot of the pig. Ham shanks, on the other hand, are meatier because they come from the area just below the shoulder or the hip.

How to make pork extremely tender? ›

How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.

Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.

Use ham hocks to add richness and smoky, porky flavors to dishes by cooking them low and slow in soups, stews, stocks and braises. Once the meat has cooked, you can shred or chop it and then add it back to the soup or stew; or reserve it to use in salads, quiches or casseroles.

Technically, freezing ham will keep it safe indefinitely, but it might not taste good after years of sitting in the freezer. To determine how long frozen ham lasts and maintains its quality, here's what foodsafety.gov says: Fresh, uncured, uncooked ham: 6 months. Fresh, uncured, cooked ham: 3 to 4 months.

Schweinshaxe – roasted, skin-on pork hock (knuckle) is a veritable symbol of Bavarian cuisine and beer culture. You will find a crispy and tender German pork knuckle on the menus of beer halls, beer gardens, restaurants big and small and even street food stalls all over Bavaria and other parts of the country.

The wood determines much of the flavor, which is why hickory-smoked bacon made in the U.S. tastes different than the German "Speck." Also known as "durchwachsener Speck" or marbled bacon, it contains layers of meat and layers of fat.

Most often it is boiled and hence the name 'eis-bein' (ice-leg) which quite aptly describes the resulting 'light' appearance. Schweinshaxe on the other hand is exclusively roasted and typified by a glorious armour plate of crispy skin (crackling).