This German Pork Hocks Recipe ("Schweinshaxe") is perfect, not just for Oktoberfest, but anytime you want something traditionally German and wonderfully delicious!
A hearty German meal any time of the year!
Called "Eisbein" in northern Germany and "Schweinshaxe" in the southern part, it is often cooked from fresh, rather than smoked hocks.
There are two main methods for cooking pork hocks.
This one uses both cooking on the stove and finishing off in the oven. May sound like extra work. It really isn't and the results are worth it!
The other way is just to roast it.
Both are traditional and have their own followers, each claiming their pork hocks are the best.
When you buy the fresh pork hocks, try to find the meatiest ones you can.
Depending on the size of the hocks, one to two meaty hocks will feed about three to four people. Served with boiled potatoes and sauerkraut, you've a traditional Oktoberfest meal.
Smoked hocks or fresh?
Smoked pork hocks are great, however they will make this dish taste like ham.
If you want the traditional "pork hock" dinner, the type you get at Oktoberfests, then buy fresh pork hocks.
Check the fresh pork hocks to see if there are any hairs on the hocks before you cook them.
If there are, the easiest way to get rid of them is to singe them off. Light a candle and hold the "hairy" hock over the flame, and the hair will "melt away".
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
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Pork Hocks Recipe
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