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Pork Hocks - Schweinshaxe
By Pig on a Spit - May 10, 2008 |
 
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Recipe for a German dish of pigs knuckles or pork hocks also called Eisbein which is the German name for a culinary dish involving the lower part of ham hocks.
Ingredients:
1 small leek
1 celery stalk
1 carrot
1 onion
2 meaty pork hocks
1 salt
1 black pepper corns
2 T cooking fat or vegetable shortening.
1 pn cumin
1 beer (or water).
Cooking Directions for Pork Hocks:
Wash and dice the leek, celery, carrot, and onion.
Cook pork hocks, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender. Avoid overcooking.
Remove from water; drain well reserving vegetables and cooking liquid.
Preheat oven to 425F (220C).
Melt fat or shortening in an enamel-lined, cast-iron pan.
Add drained pork hocks, cooked vegetables and a small amount of cooking liquid.
Bake 30 minutes moistening meat frequently with more cooking liquid.
Before meat is fully cooked, sprinkle with beer or water in which a good amount of salt has been dissolved.
Add cumin to increase flavor, if desired.
Serve with potato or white bread dumplings or sauerkraut salad.
In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce.
Serves two people.
This page is from our Pigs Feet and Hocks category.
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