German Pork Hock (Schweinshaxe Recipe) (2024)

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German Pork Hock, also known as roasted ham hock or Schweinshaxe, is a traditional Bavarian dish that’s popular notonly during the Oktoberfest but all year round. This easy pork knuckle recipe takes a few hours butcooks without too much effort on your part and rewards you with delicious pork crackling and tender meat. Hands down one of my favorite German recipes!

German Pork Hock (Schweinshaxe Recipe) (1)

This roasted pork hock has been a favorite of my husband for a while now. When I think of a German Schweinshaxe this is exactly how I want it to be: super crispy pork rind and tender, flavorful meat. If you’ve ever been to Munich you know what I’m talking about!

You can make Schweinshaxen two different ways: roast it or put it in water and then roast it. My preferredway, because it always makes perfect roasted pork knuckles at home, is to let the knuckle simmer in water first and then roast it in the oven to perfection. This cooking method ensures that you have a crispy skin, tender meat, and great flavor.

What is a pork hock?

A pork hock is also known as ham hock, pig knuckle, or pork knuckle. It’s the joint at the bottom of the shank of the pig between the tibia/fibula and the ankle where the foot was attached to the hog’s leg but it’s not part of theham.The pork knuckle contains a lot of connective tissue which when it melts add great flavor and texture to the meat. It’s a relatively cheap cut of meat.

To make authentic German Schweinshaxen (Schwein = pig, Haxe= hock) you need a fresh, uncured, unsmoked pork knuckle. Schweinshaxen areusually made from the rear legs because they have a thicker layer of fat, but pork hocks from the front legs can also be used. One knuckle serves about two adults depending on the size. (photo 1)

How to cook ham hocks – Step by Step

Bring water in a big pot to a boil, add salt, onions, peppercorns, bay leaves, and juniper berries. Then submerge the pork hock in the water and let simmer at a low temperature for 90 minutes. (photo 2)

German Pork Hock (Schweinshaxe Recipe) (2)

After 90 minutes use tongs to remove the pork knuckle from the water and use a sharp knife to incise the skin in a diamond pattern. This allows the skin to crisp up better and makes it easier to eat it after roasting. (photo 3 and 4)

How long to cook ham hocks in the oven

Rub the pork knuckle with caraway seeds and salt while preheating the oven to 390°F (200°C). Place the hock on a rack in a roasting pan and bake for 90 minutes. (photo 5)

How to make pork knuckle skin crispy

To crisp up the skin turn on the broiler for the last 5-10 minutes. Keep an eye on it because it can get burned pretty quickly. The skin will crackle and get super crispy. (photo 6)

German Pork Hock (Schweinshaxe Recipe) (3)

What to serve with Schweinshaxe

Traditionally Schweinshaxen (Roasted German Pork Knuckles) are served with potato salad (Try my recipe for Authentic German Potato Salad), potato dumplings, or mashed potatoes and sauerkraut. Sometimes they are also served with a gravy or red cabbage.

Can I double this recipe?

Yes, you can double this recipe if you have a large enough pot or use two pots. The pork knuckles should be submerged in the water.

Is a pork hock the same as a ham hock?

A pork hock and a ham hock are the same. They can come from the rear or the front legs of a pig. Sometimes the hock that comes from the rear legs is referred to as a ham hock but you treat them the same.

Can I give my dog a pork hock?

No, you can’t give the bone from the pork hock to your dog because they easily splinter and are even softer after cooking.

German Pork Hock (Schweinshaxe Recipe) (4)

Other German Recipes you might like to try:

  • German Cucumber Salad Recipe
  • Bavarian Beer Cheese Spread (Obatzda)
  • German Apple Cake (Versunkener Apfelkuchen)
  • Easy German Spaetzle Recipe
  • Bavarian Pretzels

Tools used to make this recipe:

Roasting Pan with Rack:You want to use a roasting with a rack so that the ham hock gets crispy on all sides. The pan catches the dripping and makes clean up easier.
Caraway Seeds:You need whole caraway seeds for this recipe.
Chef’s Knife: To cut the skin into a diamond pattern it’s best to use a sharp knife. The skin is much easier to cut after it has been submerged in water for 90 minutes but you make it easier for you if you use a good knife.

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German Pork Hock (Schweinshaxe Recipe)

By: Julia Foerster

German Pork Hock, also known as roasted ham hock or Schweinshaxe, is a traditional Bavarian dish that's popular notonly during the Oktoberfest but all year round. This easy pork knuckle recipe takes a few hours butcooks without too much effort on your part and rewards you with crispy pork crackling and tender meat.

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 10 minutes minutes

Servings: 4

Ingredients

  • 2 pork knuckles, fresh, uncured, unsmoked
  • 1 tsp black peppercorns
  • 4 bay leaves
  • 4 juniper berries
  • 1 large onion, peeled and quartered
  • 1 tbsp caraway seeds
  • salt

Instructions

  • Bring water in a big pot to a boil, add 2 tsp salt, quartered onions, peppercorns, bay leaves, and juniper berries. Turn down the temperature so that the water is still hot but not simmering and submerge the pork hocks. They should be covered with water. Let them cook at a low temperature for 90 minutes. The water should not boil or simmer.

  • After 90 minutes use tongs to remove the pork knuckles from the water and use a sharp knife to incise the skin in a diamond pattern.

  • Preheat oven to 390°F (200°C) and rub the pork knuckles with caraway seeds and salt. Place the hocks on a rack in a roasting pan and bake for about 90 minutes in the middle of the oven. Turn the pork hocks after 45 minutes.

  • To crisp up the skin turn on the broiler for the last 5-10 minutes. Keep an eye on them because the skin can get burned pretty quickly. It will crackle and get super crispy.

  • Serve immediately!

Nutrition

Calories: 220kcal | Carbohydrates: 4g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 57mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2.4mg | Calcium: 28mg | Iron: 1mg

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Categorized as:
German Recipes, Main Dishes

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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German Pork Hock (Schweinshaxe Recipe) (2024)

FAQs

What cut of pork is 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.

Is pork hock the same as pork knuckle? ›

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.

What do you eat with Schweinshaxe? ›

Let's start with a southern German favorite ...
  • Oma's German Spätzle. Go to recipe > German Spätzle is a fun one and one that just has to be mentioned. ...
  • Breading Dumplings. Go to recipe > ...
  • Potato Dumplings. Go to recipe > ...
  • Boiled Potatoes. Go to recipe > ...
  • Mashed Potatoes. Plain mashed potatoes are another great potato side.

What is Schweinshaxe in English? ›

pork knuckle. 20 examples from the Internet.

What is the tastiest cut of pork? ›

PORK LOIN ROAST

The loin roast is a larger cut of the loin than the tenderloin. With a bone-in roast, it's juicier and more flavorful, but cooking time will be longer. Whether bone-in or boneless, loin roasts are wonderful when brined, or rubbed with spices and then cooked over indirect heat (low and slow heat).

Are pork hocks healthy? ›

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.

Can you eat the meat in a pork hock? ›

As it is, the hock itself isn't particularly appetizing at first glance. It largely consists of skin, tendons, and ligaments. 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.

Do you eat the skin of ham hocks? ›

The meat can then be picked off the bones and removed from the skin, but the skin is delicious too, if cooked long enough. Cooking with a ham hock requires minimal effort (just toss it in and wait!), but there are ways to get the most out of each one. Smoked hocks should be rinsed before use to remove excess salt.

What are pork hocks good for? ›

Use ham hocks to add richness and smoky, porky flavors to dishes by cooking them low and slow in soups, stews, stocks and braises. Once the meat has cooked, you can shred or chop it and then add it back to the soup or stew; or reserve it to use in salads, quiches or casseroles.

Are pork hocks tough? ›

Because this cut of meat is from the joint on the trotter, or foot of the pig, it is tough, with most of the ham hock comprised of skin, bone, fat, and collagen.

Who invented the Schweinshaxe? ›

Schweinshaxe originated as a peasant food. Many such recipes were created to make inexpensive and tough cuts of meat more palatable.

Is Schweinshaxe fried? ›

The southern one, Schweinshaxe, is a roasted pork hock, with a crispy-skinned crackling, that is common in Bavaria, especially for Oktoberfest. In fact, if you're visiting Germany and are in the Munich area, this is one meal you'll want to order.

What is the most tender juicy pork cut? ›

The tenderloin is the most tender meat found on the pig and is exceptionally versatile. Tenderloins are boneless, making them easy to cook whole or break down into pieces. Tenderloins can overcook easily, so ensure you have your thermometer.

Are pork shanks and pork hocks the same? ›

From a culinary standpoint, ham hocks and ham shanks are essentially interchangeable with just two differences between the two. Ham hocks tend to be bonier and have less meat on them because they come from the area of the leg that is closest to the foot of the pig.

What is the difference between Eisbein and Schweinshaxe? ›

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.

What cut of pork is used for bacon? ›

Bacon is a cut from the belly of the pig along the ventral line. However, butchers may also make bacon from cuts of pork other than pork belly—for instance, back bacon is from the loin, jowl bacon is from the cheeks, cottage bacon is from pork shoulder, and slab bacon typically comes from side cuts.

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