Pork Hocks Recipe

This German Pork Hocks Recipe ("Schweinshaxe") is perfect, not just for Oktoberfest, but anytime you want something traditionally German and wonderfully delicious! 

pork hocks

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.  

German Pork Hocks Recipe

Ingredients:

  • 1 leek, well cleaned, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 1 onion, diced
  • 1 - 2 meaty pork hocks
  • salt, peppercorns, cumin (if desired)
Instructions:
  • Put vegetables, 1 tsp salt, 1 tsp peppercorns, and pork hocks in pot.
  • Add water to cover, bring to boil, reduce heat to simmer, and cook until hocks are just tender - about 2 - 3 hours. Do not overcook.
  • Drain, keeping vegetables and cooking liquid.
  • Preheat oven to 425° F.
  • To baking dish (if cast-iron pot is use, add 2 tbsp. of oil), add drained pork hocks, drained cooked vegetables, and a small amount of the cooking liquid.
  • Bake 30 minutes, occasionally basting meat with cooking liquid.
  • Serve meat with potatoes and sauerkraut. If desired, serve the cooking liquid (thicken with corn starch if desired). Add a bit of cumin to liquid if desired.

Hints:

  • Keep the extra drained liquid from cooking the pork hocks. Use what's needed for the roasting process. Let the rest cool and refrigerate. Skim off the congealed fat and use the broth for soups or stews.

Smoked hocks or fresh?

pork hocks

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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Schweinshaxe

Pork Hocks and Veggies

These pork hocks are first cooked on the stove and then finished off in the oven


Serve them with...

sauerkraut

Sauerkraut is a natural accompaniment for pork hocks.  Adding an apple to the sauerkraut makes...(more)


The traditional side dish for pork hocks are boiled potatoes. There are some, though, who perfer potato dumplings and...(more)


Want something a bit different, yet very authentic? Make red cabbage and put apples...(more)


What others are saying ...

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."


 


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