This German Pork Hocks Recipe ("Schweinshaxe") is perfect, not just for Oktoberfest, but anytime you want something traditionally German and wonderfully delicious! A hearty 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.
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 theirs is the best.
Juicy, meaty pork hocks, so yummy!
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.
Do not buy smoked pork hocks for this, if you want the traditional "pork hock" dinner.
Smoked pork hocks are great and taste like ham. However, if you are wanting a "ham" taste to your meal, use the smoked ones.
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.
Download FREE "Herbs & Spices in the German Kitchen" NOW
by Subscribing to my FREE monthly Newsletter
Experience Germany: food, people, country, & RECIPES!
Remember to BOOKMARK this page, so you can find your way back!
These pork hocks are first cooked on the stove and then finished off in the oven.
Want something a bit different, yet very authentic? Make red cabbage and put apples...(more)
Debra W. says, “We will be having this tomorrow night for a GERMAN FEAST ... Yummy.”
Virginia B says, “I made the Sauerbraten last night for dinner. Along with the fried potatoes, spatzle and red cabbage. Everything turned out great, love your recipe. Now I am turning it into soup tonight, adding my favorite kitchen pal Maggi. Thank you for the goulash recipe also, can’t waith to make that this week. :)”
Brenda S. says, “Thank you. I have been looking for this one for a long time. This is an awesome cake.”
Shantel Y. says, "Took this to German Fest and everyone loved it."
Isabelle M., says, "Wow! I made this last night and OMG what a delicious meal! With red cabbage it was just amazing. Thank you! Will certainly do this again and the sauce just adds so much flavor to the dish."