Schweinshaxe (Bavarian Pork Knuckle)

Schweinshaxe (Bavarian Pork Knuckle)

[Music] this time i’m putting my own spin on a bavarian classic the star of this dish is the pork knuckle also called the pork hawk which comes from the section between the foot and the ham on the pig to start off get a large pot of water boiling and then add one quartered onion one tablespoon of peppercorns one tablespoon of juniper berries a few bay leaves a quarter cup of sugar and a half cup of salt after boiling for about five minutes lower the heat so the water isn’t boiling or simmering and then add in the pork let them poach for about 90 minutes when the pork is halfway done poaching make sure your undoes on for hondo after 90 minutes put the hocks on a roasting pan and score the skin then rub on some salt black pepper and caraway seed you’ll want to put some liquid on the bottom of the pan to make sure nothing gets burnt i’m using a smoked german beer called h but you can substitute this with any dark beer then throw those porky boys in the oven for another 90 minutes for side dishes i’m doing a braised red cabbage and roasted potatoes start by rough chopping a half of a cabbage and quarter of the potatoes put the potatoes in a pan with a little bit of oil and sprinkle on some salt and black pepper put the potatoes in the oven until they’re golden brown melt some butter in a pot and then add the cabbage in along with some salt the same beer you used for the pork and some chicken stock give it a stir cover and cook for 30 minutes after 90 minutes of roasting take a look at the pork if the skin isn’t crispy turn the broiler on and let it broil for another 15 minutes for the gravy melt two tablespoons of butter and whisk in two tablespoons of flour let it cook until it smells nutty and then add in some beer let that cook until the alcohol is burnt off and then add in the pan drippings from the pork if the gravy is too thick you could always thin it out with a little more chicken stock all there’s left now is to plate the cabbage potatoes and the crispy pork hawk this recipe takes some time but there aren’t many ingredients you need to worry about if you’ve been wondering about what german food is besides sausages and pretzels you should give this a try as always if you enjoyed this video leave a like and share it if you have any suggestions or want to see me make something specific let me know in the comments below [Music] you

Schweinshaxe, 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 Sauhax(n) A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled.

Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (see, for beef, the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation. The meat is sometimes marinated for days, and in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically—depending on size—for two to three hours.

The most popular side dishes are potatoes and cabbage variations.

I miss Germany 🙁
Oktoberfest 2021??

Music: Meanwhile In Bavaria – Kevin MacLeod

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