Schweinshaxe (German Ham Hock) Recipe

Name: Schweinshaxe (German Ham Hock)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs pork hocks; pepper; salt; paprika; 20 g lard; 1 onion; 1 bay leaf; 1 tablespoon juniper berries; 1/2 tablespoon clove; 1 tablespoon mustard seeds; 1/4 quart water; 1/8 quart beer; 2 tablespoons cornstarch

Servings: persons

2 lbs pork hocks
pepper
salt
paprika
20 g lard
1 onion
1 bay leaf
1 tablespoon juniper berries
1/2 tablespoon clove
1 tablespoon mustard seeds
1/4 quart water
1/8 quart beer
2 tablespoons cornstarch

1
Preheat oven to 200u00b0C/400u00b0F.
2
Rinse the hocks and pat dry.
3
Cut the fatty skin diagonally in both directions so that you have a diamond pattern. Season with pepper, salt and paprika.
4
Heat the lard in a dutch oven and brown the hocks for approx 10 mins on all sides (quite hot).
5
Peel and quarter the onion and add to the pot, add the bay leaf, juniper berries, cloves and mustard grains.
6
Pour in 1/8 quart of boiling water and place the pot in the middle of the oven.
7
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.
8
Remove the hock from the pot and using beer and water make sure you scrape up the bits from the bottom of the pan.
9
Thicken using a cornstarch/water paste and season with salt and pepper.
10
Serve with sauerkraut and knoedel or mashed potatoes.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs pork hocks, pepper, salt, paprika, and more.

Yes, Schweinshaxe (German Ham Hock) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Schweinshaxe (German Ham Hock)

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