How to make Pork Hocks Just like Oma (aka Schweinshaxn)❤️

➤ by Oma Gerhild Fulson

Learn how to cook pork hocks, 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, Schweinshaxn, 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.

Is there a difference between ham hocks and pork hocks?

In reality, both are pork hocks, which are the 'ankles' of the pig. However, the rear ones can also be called ham hocks.

What are pork knuckles and pork shanks?

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. 

What do I use for these Roasted Pork Hocks?

Both recipes below use fresh pork hocks (ham hocks). Smoked ones won't do for these recipes. You may need to search at your local butcher for there. An Asian butcher may also have these if you have no German deli close by. 

I'm posting two recipes here, both for Schweinshaxn, the southern one. Choose the one that you like. Both have a similar end result, although the first one has a more flavored meat, due to the boiling process. It 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!

This is REAL German food, Oktoberfest style!

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> Schweinshaxe (as it's called in southern Germany) is a roasted ham hock or pork knuckle and usually served with sauerkraut

> Eisbein (as it's called in northern Germany) is usually boiled and served with sauerkraut and pureed yellow peas

> Originally this was considered food for the poor people, aka Armeleuteessen, since it was made with inexpensive cuts of meat  

> Since this is a tough piece of meat, full of connective tissue, ligaments, and muscle, it needs to be cooked low and slow, to turn it into delicious fork-tender meat

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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 boil and roast method, 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.

Buying Pork Hocks: Tips and Tricks

> 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. 

> 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".

Can I use Smoked 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 Oktoberfest, then buy fresh pork hocks.

Learning how to cook pork hocks so that they'll remind you of Oktoberfest, really is easy. Here, 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.

These boiled pork hocks are ready for 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:

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PIN the following post so you'll be ready when you're pulling out your cast iron dutch oven or your big baking dish to make Oma's Pork Hocks recipe for your Oktoberfest party ... and want to share it with others!

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