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.

The hocks can be sold as fresh pork hocks, but they're generally referred to as ham hocks when they're cured with salt (similar to bacon) and smoked to create a deeply rich flavor. Ham hocks are sometimes confused with ham shanks, which are meatier and come a little higher on the leg towards the hip or shoulder.

Pork knuckle is variously known as pig knuckle, pork shanks, pork hock and ham hock (though this also refers to smoked or cured hocks). For German Pork Knuckle, we specifically need the rear leg knuckles / hocks because they are much bigger and meatier.

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.

Schweinshaxe, or tender and juicy pork knuckle wrapped in a salty and roasted-crisp skin, is the quintessential Oktoberfest feast, perfect for pairing with a big stein of your favorite beer.

Regional Cuisine and Specialties

What food is Germany famous for? Bavarian food puts meat at the center of most meals, especially sausages, goose, and pork. Due to the proximity to Austria, this is also where you will find plenty of Schnitzel on the menu. (The term Schnitzel means simply 'cutlet').

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. Ham hocks are eaten whole in many traditional European recipes (like the German Eisbein or Polish Golonka).

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. If you get a smoked hock you may want to soak it overnight to get rid of some of the saltiness.

Ham hocks can be cooked separately or braised in the dish provided enough time is allotted for the connective tissue to break down. The meat can then be picked off the bones and removed from the skin, but the skin is delicious too, if cooked long enough.

Schweinshaxe originated as a peasant food. Many such recipes were created to make inexpensive and tough cuts of meat more palatable. Instructions: Rinse off pork knuckles with cold water and dab dry with paper towel.

What is a ham hock called in a grocery store? ›

A ham hock, sometimes called pork knuckle, is the joint between the tibia and fibula and the metatarsals of a pig's foot where the foot was attached to the hog's leg.

A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.

If you have very meaty hocks, you could just roast them, eat the meat (or use it in an omelet or another dish), and then throw just the bones into a soup. If there's just not much meat on those bones, throw the whole roasted hock into the soup pot.

It's already already cooked. Ham hocks are mainly used as a seasoning for a big pot of homemade green beans or greens. It usually breaks up during a long slow simmer. ,YUMMY.

Ham hocks are usually cured with salt and smoked, making them perfect for adding a rich, bacon-like flavor to any dish. After you've bought your ham hocks, you should store them in the refrigerator and try to use them within about a week — but always double-check the expiration date sticker to be sure.

I pride myself to have mastered the art of smoking a German Schinken, similar as the Italian Prosciutto. The difference is that Schinken is cold smoked and dried and ready in about eight weeks, versus Italian Prosciutto is hung/dried for about a year.

Eisbein (literally: 'ice leg') is a German culinary dish of corned ham hock, usually cured and slightly boiled. The German-language name has associations with the practice of using a pig's leg-bone for ice skating. In southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted.