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How to Cook Pork Hocks Just like Oma ❤️

➤ by Oma Gerhild Fulson

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Make Pork Hocks the German way for a wonderful Oktoberfest experience!
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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. 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! This is REAL German food, Oktoberfest style!

Called Eisbein in northern Germany and Schweinshaxe in the southern part, it is cooked from fresh ham hocks rather than smoked hocks. German recipes don't get much better than this! 

Kaffeeklatsch Trivia with a cup of coffee and steam rising

  • Schweinshaxe (as it's called in southern Germany) is a roasted ham hock or pork knuckle
  • Eisbein (as it's called in northern Germany) is usually pickled first and then boiled
  •  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
  • Traditionally this is served with potato dumplings and red cabbage or with sauerkraut and potatoes

How to Cook Pork Hocks ❤️

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. Score the fat layer.
  • 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.

The other way to make this is just to roast it. Both are traditional and have their own followers, each claiming their pork hocks are the best.

Oma's Favorite German Recipes cookbook can be found at Just Like Oma's online store.

Tips on Pork Hocks ...

  • 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".

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 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.

Pork hocks have been boiled and ready to go into the oven.Boiled pork hocks, 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. 

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.

Wonderfully crisp pork hocks, ready to eat.Fresh out of the oven, these pork hocks with their crispy rind are perfection!

More Pork Recipes ...

Oma's Pork Recipes

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Oma's Cookbooks (downloadable & print)

A is for Asparagus cookbook
Favorite German Recipes Cookbook
Quick Fix Soup eCookbook
Oma's Favorite Slow Cooker Recipes Cookbook
Top 10 Instant Pot Pressure Cooker Recipes eCookbook
Oma's Christmas Baking eCookbook
Oma's Summer Salads eCookbook
Oma's Easter Feast eCookbook
Oma's German Meat Recipes eCookbook
Oma's Oktoberfest eCookbook
German Meals at Oma's paperback cookbook

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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!

Make Pork Hocks the German way for a wonderful Oktoberfest experience!
Make Pork Hocks the German way for a wonderful Oktoberfest experience!

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How to Cook Pork Hocks Just like Oma ❤️



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How to Cook Pork Hocks Just like Oma


Learn how to cook pork hocks, not just for Oktoberfest, but anytime you want something traditionally German and wonderfully delicious! A hearty meal any time of the year!


Yield: 1 hock per person

Ingredients: pork hock, carrots, celery, onion,

For the full recipe, scroll up ...