Crispy Pork Hocks (Schweinshaxe Recipe)

Name: Crispy Pork Hocks (Schweinshaxe Recipe)
Prep time: 10 min
Cook time: 2 h 40 min
Total time: 2 h 50 min
Yield: 4 serving
Ingredients: 2 Pork Hocks; 2 onions; 5 garlic cloves; 2 cloves; 5 bay leaves; 1 teaspoon black peppercorns; 1 teaspoon juniper berries; 1 teaspoon whole caraway seeds; 2 teaspoons fine sea salt + more to sprinkle; water to cover; 1 bottle German beer; 250 ml 8.5 fl. oz/ 1 cup from the cooking broth

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5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 50 mins
Servings
4
Calories
927 kcal
Course
Main Course
Cuisine
German

Crispy Pork Hocks (Schweinshaxe Recipe)

Freya Patterson

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Crispy pork hocks or knuckles (Schweinshaxen): German comfort food at its best! Incredibly tender meat wrapped in super crispy pork crackling and served with a cold beer!

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Ingredients

Servings

2 Pork Hocks knuckles (Notes 1,2)
2 onions
5 garlic cloves
2 cloves
5 bay leaves
1 teaspoon black peppercorns
1 teaspoon juniper berries
1 teaspoon whole caraway seeds
2 teaspoons fine sea salt + more to sprinkle
water to cover
1 bottle German beer
250 ml 8.5 fl. oz/ 1 cup from the cooking broth

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Instructions

Boil hocks: Place the pork hocks, peeled and halved onions, peeled garlic cloves, cloves, bay leaves, peppercorns, juniper berries, caraway seeds in a large pot. Cover entirely with water. Bring to a boil. Add the salt, turn down the heat and simmer the pork hocks for 1 hour and 30 minutes, the water should only slowly simmer and not boil at any time.
Shortly before the time is up, preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
Roast: Carefully transfer the knuckles to a roasting tin (Note 3). Pour ½ of the beer on top of the hocks and add about 1 cup hot broth to the tin. Sprinkle the hocks with salt. Roast for 30 minutes.
Flip: Turn the hocks on the other side and sprinkle them with salt. Add the rest of the beer to the roasting tin. Roast for another 30 minutes. The meat should be very tender.
Crisp: Turn on the broiler to crisp the skin. Broil the meat, turning the hocks on all sides, so that the skin can crisp all over. Keep an eye on the knuckles all the time, the crackling should not turn dark, but remain golden brown and get crispy. Serve immediately.

Notes

Total weight of about 1.5 – 2 kg/ 3.3 – 4.4 oz. This amount is enough to feed four people; however, it looks nicer to serve a hock per person when serving guests. You will have loads of leftovers, though.
Fresh, uncured, and unsmoked pork hocks or knuckles. NOT shanks.
You can use the broth to make a hearty soup. Discard the vegetables and spices, let the broth cool completely. Place the pot in the fridge overnight, the fat will solidify, and you will be able to remove it quickly. Use the stock to make soup; see blog post for suggestions.

Nutrition Information

Show Details

Serving 1g Calories 927kcal (46%) Carbohydrates 8g (3%) Protein 100g (200%) Fat 52g (80%) Saturated Fat 18g (90%) Polyunsaturated Fat 28g Cholesterol 330mg (110%) Sodium 1277mg (53%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 927 kcal

% Daily Value*

Serving	1g
Calories	927kcal	46%
Carbohydrates	8g	3%
Protein	100g	200%
Fat	52g	80%
Saturated Fat	18g	90%
Polyunsaturated Fat	28g	165%
Cholesterol	330mg	110%
Sodium	1277mg	53%
Fiber	2g	8%
Sugar	2g	4%