Thread: Need German Style Pigs Knuckle Recipe

Bruce K. <[email protected]> wrote:

> Looking for roasted pigs knuckle recipe.
>
> Its roasted and comes out of the oven with crispy skin.
>
> Yumm..

Do you mean Eisbein or Haxe/Hachse? If so, here are what appear to be
good recipes, both boiled and grilled (I am not a fan of Eisbein and
have no recipe of my own). Serve with sauerkraut.

<http://hubpages.com/hub/Cooking_with_Just_Rodney>

Victor

It's called Schweinhaxe and it's my main reason for visiting Munich

Have never successfully cooked it at home though. Will try and find the
recipe I was sent

Steve

www.lovelycolour.com

Bruce K. wrote:
> Looking for roasted pigs knuckle recipe.

Here's is one recipe I was sent ages ago


Steve
www.lovelycolour.com


Schweinshaxe

Here is one version: PORK HOCKS (SCHWEINSHAXE)
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Meats Pork
Main dish German Amount
Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm Leek
1 Celery stalk
1 Carrot
1 Onion
2 Meaty pork hocks
Salt
Black pepper corns
2 tb Cooking fat-vegetable shortening.
pn Cumin, if desired
Beer or water

Wash and dice the leek, celery, carrot, and onion. Cook pork hocks,
diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or
until tender. Avoid overcooking.
Remove from water; drain well reserving vegetables and cooking liquid.
Preheat oven to 425F (220C). Melt fat or shortening in an enamel-lined,
cast-iron pan. Add drained pork hocks,cooked vegetables and a small
amount of cooking liquid.
Bake 30 minutes.
Moisten meat frequently with more cooking liquid. Before meat is fully
cooked, sprinkle with beer or water in which a good amount of salt has
been dissolved. Add cumin to increase flavor, if desired. Serve with
potato or white bread dumplings or sauerkraut salad. Note: In Bavaria,
the juices and cooking liquid are strained and served as an accompanying
sauce.

Steve Y wrote: