German Smoked Pork Hock Food
OMA'S SCHWEINSHAXE ~ HOW TO MAKE PORK HOCKS
Learn how to make German Roasted Pork Hocks (Pork Knuckles) anytime you want something traditionally German and wonderfully delicious! A hearty Oktoberfest meal for any time of the year!
Provided by Gerhild Fulson
Categories dinner
Time 3h45m
Yield 2
Number Of Ingredients 5
Steps:
- Prep and cook according to the recipe. Broil to crispen skin and serve
SCHWEINSHAXE (GERMAN HAM HOCK)
This is posted in response to a request. I have never made it myself, but it is a very well known German dish, that is usually served with sauerkraut and knoedel or mashed potatoes. You'd usually serve one hock each so you might want to use smaller hocks and adjust the cooking time, but it is supposed to be a very big meal that you only have very occasionally.
Provided by -Sylvie-
Categories Pork
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°C/400°F.
- Rinse the hocks and pat dry.
- Cut the fatty skin diagonally in both directions so that you have a diamond pattern. Season with pepper, salt and paprika.
- Heat the lard in a dutch oven and brown the hocks for approx 10 mins on all sides (quite hot).
- Peel and quarter the onion and add to the pot, add the bay leaf, juniper berries, cloves and mustard grains.
- Pour in 1/8 quart of boiling water and place the pot in the middle of the oven.
- The hocks will need approx 1 1/2 - 2hrs, depending on size, baste with beer from time to time and if required add a little water.
- Remove the hock from the pot and using beer and water make sure you scrape up the bits from the bottom of the pan.
- Thicken using a cornstarch/water paste and season with salt and pepper.
- Serve with sauerkraut and knoedel or mashed potatoes.
Nutrition Facts : Calories 94.8, Fat 5.8, SaturatedFat 2, Cholesterol 4.8, Sodium 6.6, Carbohydrate 8.2, Fiber 1, Sugar 1.3, Protein 0.9
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SCHWEINSHAXE: CRISPY SMOKED GERMAN PORK SHANK RECIPE
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Cuisine GermanTotal Time 6 hrs 10 minsServings 4-6
- Place white pepper and caraway seeds in a small skillet over medium-low and toast until fragrant, about 1 minute. Transfer spices to a spice grinder and pulse until coarsely ground. Transfer to a small bowl and mix in salt, thyme, garlic powder, and baking powder.
- Pat pork shanks dry with a paper towel. Score the skin of the pork diagonally every 2-inches, repeat in the opposite direction, making a diamond pattern. Season shanks all over with seasoning mixture.
- Fire up smoker or grill to 225°F. When the wood is ignited and producing smoke, place the pork shanks in the smoker or grill and cook until an instant read thermometer registers between 187-200°F when inserted into center of meat, about 6 to 8 hours. Remove pork from smoker and let rest while preparing the grill.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes. Run spit of rotisserie through middle of pork shanks and secure with rotisserie forks. Place on the rotisserie, cover, and cook at high heat until skin has crisped all over, about 10-15 minutes. Remove pork from grill and spit and serve immediately.
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- Bring 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.
- After 90 minutes use tongs to remove the pork knuckles from the water and use a sharp knife to incise the skin in a diamond pattern.
- Preheat oven to 390°F (200°C) and rub the pork knuckles 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.
- To 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.
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