Omas Schweinshaxe How To Make Pork Hocks Food

SCHWEINSHAXE

Steps:

• Preheat the convection oven to 250 F (120°C).
• Using a mortar and pestle, crush the onions, garlic, cumin seeds, and peppercorns.
• Using a knife, cut the skin of the pork knuckles crosswise to obtain a crispy crust when cooked.
• Rub the meat with the crushed spice and aromatic mixture, along with the caraway, juniper berries, rosemary, and salt, and place in a deep baking dish.
• Pour over the broth and beer.
• Bake for 2h15, basting regularly with the sauce to prevent the meat from drying out.
• At the end of the cooking, put the oven in grill position and increase the temperature to 450 F (230°C).
• Grill for about 15 to 20 minutes, turning the meat occasionally until a nice crust forms.
• Take the meat out of the oven and let the meat rest, placing it under aluminum foil or in a large oven bag to keep it warm.
• Then filter the sauce and, if necessary, reduce it in a saucepan.
• Place the meat on a hot dish and do not cut it until the last moment.
• Serve with rotkraut (red cabbage) or sauerkraut (white cabbage) and semmelknödel (bread dumplings) and/or kartoffelknödel (potato dumplings), or a coleslaw and/or potato salad.

SCHWEINSHAXE (GERMAN HAM HOCK)

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.