Main Course

Schweinshaxe (Roasted Ham Hock)



  • 2 lbs pork hocks
  • 1 onion
  • 1 bay leaf
  • 0.Six oz (20 g) lard
  • 1 tbsp juniper berries
  • 1?2 tablespoon clove
  • 1 tablespoon mustard seeds
  • 1?4 quart water
  • 1?8 qt . beer
  • 2 tablespoons cornstarch
  • pepper
  • salt
  • paprika
  • Directions

    1. Preheat oven to 200C/400F.
    2. Rinse the hocks and pat dry.
    3. Cut any fatty skin diagonally in both guidance so that you have a diamond pattern. Period with pepper, salt together with paprika.
    4. Heat the lard in a dutch oven plus brown the hocks for approx 10 mins on all sides (really hot).
    5. Peel and quarter the actual onion and add to the cooking pot, add the bay leaf, juniper berries, cloves plus mustard grains.
    6. Pour in 1/8 quart associated with boiling water and place the pot in the middle of the cooker.
    7. The hocks will need approx 2?– 2 1/2 hrs, depending on size, sprinkle with beer from time to time in case required add a little drinking water.
    8. Remove the hock from the weed and using beer and drinking water make sure you scrape up the sections from the bottom of the container.
    9. Thicken using a cornstarch/water paste and period with salt and pepper.
    10. Serve with sauerkraut in addition to knoedel or mashed potatoes.

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