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➤ by Oma Gerhild Fulson
Learn how to cook pork hocks (pork knuckles), not just for Oktoberfest, but anytime you want something traditionally German and wonderfully delicious!
There are two main methods for cooking pork hocks. One is traditional in southern Germany and the other, in northern Germany.
And, although I'm a 'northern' girl, I must say, that 'southern' dish is absolutely fabulous!
The southern one, Schweinshaxe, is a roasted pork hock, with a crispy-skinned crackling, that is common in Bavaria, especially for Oktoberfest.
The northern one, called Eisbein, is a boiled pork hock, that's eaten with sauerkraut and pureed peas.
In reality, both are pork hocks, which are the 'ankles' of the pig. However, the rear ones can also be called ham hocks.
Crispy Pata is a Filipino dish that's often served with a soy-vinegar dip. They are boiled pork hocks that are chilled and then deep fried, getting a wonderful crispy outside layer. Since the cooking method is different, the taste will be different. But, similar all the same. Of course, Germans don't routinely, if at all, use a soy-vinegar dip. Give us that sauerkraut on the side and we're really happy :)
Pork knuckles are just another name for ham hocks or pork hocks. The pork shanks, also called ham shanks, on the other hand, are just above the pork hocks and are a much meatier cut.
Both, though, have a lot of skin, fat, and bones.
For the recipe below use fresh pork hocks (ham hocks).
Smoked pork hocks won't work for these recipes. You may need to search at your local butcher for them. An Asian butcher may also have these if you have no German deli close by.
There are two basic recipes , both for Schweinshaxe, the southern one, the one that's enjoyed in Bavaria.
Both have a similar end result, although the first one has a more flavored meat. It uses both cooking on the stove and finishing off in the oven. It may sound like extra work. It really isn't and the results are worth it!
The second way, easier way to make Schweinshaxn is just to roast it, slow and long. Both are traditional and have their own followers, each claiming their pork hocks are the best.
However, the first way, the way I show you below, is the boil and roast method. It not only gives a yummy meat, it also produces a yummy broth that can be used to make a gravy, as well as for soups, etc. A two-in-one recipe, so to speak.
This is REAL German food, Oktoberfest style!
Celebrate Oktoberfest right at home with these German recipes found right here in Oma's Oktoberfest e-Cookbook.
Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!
The roasted pork hock is the star of the show. Not much more is needed. Often just boiled potatoes, potato dumplings or Spätzle are served on the side. Sauerkraut or red cabbage are favorite side dishes.
Add a bit of gravy, some mustard, and you're good to go. Beer, of course, is the drink of choice.
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 Oktoberfest, then buy fresh pork hocks.
Learning how to cook pork hocks so that they'll be similar to what can be had in Munich, really is easy.
In the photo below, the fresh pork hocks have already been boiled. The fat layer has been scored, the veggies added to the pan, and this is ready to go into the oven.
Depending on the oven, you may need to keep the hocks in for a bit longer than the 30 minutes in order to get the amount of 'browning' and 'crispiness' that you wish.
If they aren't getting brown and crispy enough, turn on the broiler. Be careful though, that they don't burn.
Make sure that the base of the meat is in the liquid. To get a really crispy skin, do not baste the fat layer. It needs to be dry in order for the real browning to occur.
Fresh out of the oven, these pork hocks with their crispy rind are perfection:
Roasted pork hocks are not just for Oktoberfest, but anytime you want something traditionally German and wonderfully delicious! There are two main ways to cook pork hocks: one, Eisbein, is common in southern Germany and the other, in northern Germany.
The southern one, Schweinshaxe, is a roasted pork hock, with a crispy-skinned crackling, that is popular in Bavaria. So good.
Prep Time
15 minutes |
Cook Time
3.5 hours |
Total Time3.75 hours |
Makes 2 servings
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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
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Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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For the full recipe, scroll up ...
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