Schweinshaxe (Pork Hocks) is a traditional German recipe for a classic dish of pork hocks that are boiled and cooked with vegetables before being stewed then sprinkled with beer and cumin before serving. The full recipe is presented here and I hope you enjoy this classic German version of: Pork Hocks (Schweinshaxe).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 small leek, washed and diced
1 celery stick, diced
1 carrot, diced
1 onion, diced
2 meaty pork hocks
salt and whole black peppercorns, to taste
2 tbsp cooking fat (or butter)
1 pinch of ground cumin (optional)
beer (or water)
Method:
Place the pork hocks and diced vegetables in a pan. Season with the salt and black peppercorns then cover with water, bring to a boil, reduce to a simmer then cover and cook for abuot 150 minutes, or until the hocks are tender.
Remove the meat from the water and drain well (reserve the vegetables and cooking liquid). Melt the fat or butter in a flame-proof casserole dish and add the drained hocks, cooked vegetables and a small amount of the cooking liquid. Cover with a lid and place in an oven pre-heated to 210°C. Bake for about 30 minutes and moisten the meat frequently with a little more of the reserved stock as it cooks.
Before the meat is ready sprinkle with a little beer in which a good quantity of salt has been dissolved (if desired you can add cumin to the beer to increase the flavour).
Serve hot with potatoes or bread dumplings and sauerkraut. You can also thicken the original cooking juices to make a gravy (this is the traditional Bavarian way of serving the dish).
)
Click on the image, above to submit to Pinterest.