German Pork Hock (Schweinshaxe Recipe) (2024)

Table of Contents

What is a pork hock? How to cook ham hocks – Step by Step How long to cook ham hocks in the oven How to make pork knuckle skin crispy What to serve with Schweinshaxe Can I double this recipe? Is a pork hock the same as a ham hock? Can I give my dog a pork hock? Other German Recipes you might like to try: Want to try this roasted Pork Hock Recipe? PINIT TO YOUR DINNER BOARD TO SAVE IT OR SHARE ON FACEBOOK! German Pork Hock (Schweinshaxe Recipe) Ingredients Instructions Nutrition NEVER MISS A RECIPE! PINTEREST/FACEBOOK/INSTAGRAM/TWITTER You May Also Like: Air Fryer Hot Dogs Cheese Spaetzle Recipe Air Fryer Meatloaf Air Fryer Frozen Chicken Nuggets FAQs References

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German Pork Hock, also known as roasted ham hock or Schweinshaxe, is a traditional Bavarian dish that’s popular notonly during the Oktoberfest but all year round. This easy pork knuckle recipe takes a few hours butcooks without too much effort on your part and rewards you with delicious pork crackling and tender meat. Hands down one of my favorite German recipes!

This roasted pork hock has been a favorite of my husband for a while now. When I think of a German Schweinshaxe this is exactly how I want it to be: super crispy pork rind and tender, flavorful meat. If you’ve ever been to Munich you know what I’m talking about!

You can make Schweinshaxen two different ways: roast it or put it in water and then roast it. My preferredway, because it always makes perfect roasted pork knuckles at home, is to let the knuckle simmer in water first and then roast it in the oven to perfection. This cooking method ensures that you have a crispy skin, tender meat, and great flavor.

What is a pork hock?

A pork hock is also known as ham hock, pig knuckle, or pork knuckle. It’s the joint at the bottom of the shank of the pig between the tibia/fibula and the ankle where the foot was attached to the hog’s leg but it’s not part of theham.The pork knuckle contains a lot of connective tissue which when it melts add great flavor and texture to the meat. It’s a relatively cheap cut of meat.

To make authentic German Schweinshaxen (Schwein = pig, Haxe= hock) you need a fresh, uncured, unsmoked pork knuckle. Schweinshaxen areusually made from the rear legs because they have a thicker layer of fat, but pork hocks from the front legs can also be used. One knuckle serves about two adults depending on the size. (photo 1)

How to cook ham hocks – Step by Step

Bring water in a big pot to a boil, add salt, onions, peppercorns, bay leaves, and juniper berries. Then submerge the pork hock in the water and let simmer at a low temperature for 90 minutes. (photo 2)

After 90 minutes use tongs to remove the pork knuckle from the water and use a sharp knife to incise the skin in a diamond pattern. This allows the skin to crisp up better and makes it easier to eat it after roasting. (photo 3 and 4)

How long to cook ham hocks in the oven

Rub the pork knuckle with caraway seeds and salt while preheating the oven to 390°F (200°C). Place the hock on a rack in a roasting pan and bake for 90 minutes. (photo 5)

How to make pork knuckle skin crispy

To crisp up the skin turn on the broiler for the last 5-10 minutes. Keep an eye on it because it can get burned pretty quickly. The skin will crackle and get super crispy. (photo 6)

What to serve with Schweinshaxe

Traditionally Schweinshaxen (Roasted German Pork Knuckles) are served with potato salad (Try my recipe for Authentic German Potato Salad), potato dumplings, or mashed potatoes and sauerkraut. Sometimes they are also served with a gravy or red cabbage.

Can I double this recipe?

Yes, you can double this recipe if you have a large enough pot or use two pots. The pork knuckles should be submerged in the water.

Is a pork hock the same as a ham hock?

A pork hock and a ham hock are the same. They can come from the rear or the front legs of a pig. Sometimes the hock that comes from the rear legs is referred to as a ham hock but you treat them the same.

Can I give my dog a pork hock?

No, you can’t give the bone from the pork hock to your dog because they easily splinter and are even softer after cooking.

Other German Recipes you might like to try:

German Cucumber Salad Recipe
Bavarian Beer Cheese Spread (Obatzda)
German Apple Cake (Versunkener Apfelkuchen)
Easy German Spaetzle Recipe
Bavarian Pretzels

Tools used to make this recipe:

Roasting Pan with Rack:You want to use a roasting with a rack so that the ham hock gets crispy on all sides. The pan catches the dripping and makes clean up easier.
Caraway Seeds:You need whole caraway seeds for this recipe.
Chef’s Knife: To cut the skin into a diamond pattern it’s best to use a sharp knife. The skin is much easier to cut after it has been submerged in water for 90 minutes but you make it easier for you if you use a good knife.

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4.94 from 46 votes

German Pork Hock (Schweinshaxe Recipe)

By: Julia Foerster

German Pork Hock, also known as roasted ham hock or Schweinshaxe, is a traditional Bavarian dish that's popular notonly during the Oktoberfest but all year round. This easy pork knuckle recipe takes a few hours butcooks without too much effort on your part and rewards you with crispy pork crackling and tender meat.

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 10 minutes minutes

Servings: 4

Ingredients

▢ 2 pork knuckles, fresh, uncured, unsmoked
▢ 1 tsp black peppercorns
▢ 4 bay leaves
▢ 4 juniper berries
▢ 1 large onion, peeled and quartered
▢ 1 tbsp caraway seeds
▢ salt

Instructions

Bring water in a big pot to a boil, add 2 tsp salt, quartered onions, peppercorns, bay leaves, and juniper berries. Turn down the temperature so that the water is still hot but not simmering and submerge the pork hocks. They should be covered with water. Let them cook at a low temperature for 90 minutes. The water should not boil or simmer.
After 90 minutes use tongs to remove the pork knuckles from the water and use a sharp knife to incise the skin in a diamond pattern.
Preheat oven to 390°F (200°C) and rub the pork knuckles with caraway seeds and salt. Place the hocks on a rack in a roasting pan and bake for about 90 minutes in the middle of the oven. Turn the pork hocks after 45 minutes.
To crisp up the skin turn on the broiler for the last 5-10 minutes. Keep an eye on them because the skin can get burned pretty quickly. It will crackle and get super crispy.
Serve immediately!

Nutrition

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Categorized as:
German Recipes, Main Dishes

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

FAQs

What cut of pork is Schweinshaxe? ›

Schweinshaxe (German pronunciation: [ˈʃvaɪns. haksə]), in German cuisine, is a roasted ham hock (or pork knuckle). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion.

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Is pork hock the same as pork knuckle? ›

Pork knuckle is variously known as pig knuckle, pork shanks, pork hock and ham hock (though this also refers to smoked or cured hocks). For German Pork Knuckle, we specifically need the rear leg knuckles / hocks because they are much bigger and meatier.

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Do you remove skin from pork hock? ›

Ham hocks can be cooked separately or braised in the dish provided enough time is allotted for the connective tissue to break down. The meat can then be picked off the bones and removed from the skin, but the skin is delicious too, if cooked long enough.

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Are pork shanks and pork hocks the same? ›

A ham hock, or pork knuckle, is the joint that attaches a pig's foot to its leg. While a hock is not technically an ankle, its anatomical location corresponds to that of a human ankle or lower calf region. Ham hocks are not to be confused with the pig's shank (shin) or trotter (foot).

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What is the tastiest cut of pork? ›

Regarded as the leanest and most tender cut of pork, the pork tenderloin is a versatile and elegant choice. This long and cylindrical muscle offers a mild and delicate flavor.

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Is pork hock unhealthy? ›

Ham hock is high in protein, but also brings with it a share of fat, saturated fat, so should therefore be eaten in moderation. In terms of minerals, ham hock also contains sodium and potassium.

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Can you eat the meat in a pork hock? ›

just above the foot (also called the trotter). Higher up the leg, below the shoulder is the portion called the ham shank. meat in a ham hock that is very tasty, but there is also a lot of high quality fat, collagen and cartilage that melt away and add lip-smacking savoriness to your dish.

Are pork hocks already cooked? ›

If you're in the market for ham hocks, you get to choose from raw or smoked and cured varieties. While cured or smoked ham hocks can be incorporated into any dish without further preparation, raw ham hocks need to be properly cooked before they're safe for serving.

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What is the most expensive cut of pork? ›

What is the most expensive cut of pork? It's usually the pork tenderloin (also called pork tender or fillet). A lot of the other loin cuts tend to err on the more expensive side since it has some high-quality meat to offer.

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What is another name for a pork hock? ›

A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg.

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Are pork hocks from the front or back? ›

Pork Hocks are pig's ankles. They can come from the front or rear legs, though usually from the front.

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What cut is Iberico pork? ›

Iberico Pluma: The pluma cut is found at the bottom end of the loin. The pork equivalent to the flank, it has a tender texture. Iberico Presa: Presa is considered the finest cut of the Iberico pig. Cut from the muscle attached to the shoulder at the head of the loin, it is best cooked medium to medium rare.

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What is the shank cut of pork? ›

The Pork Shank is the front forearm of the pig. This cut is tough because the pigs develop muscles living in the woods, which in turn gives the meat incredible flavor that tastes next-level compared to layman's pork. The bone it surrounds has marrow that melts into a braise when slow cooked, making it extra rich.

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What part of the pig is pork stew meat? ›

Best Pork for Stew: If your pork is destined for low and slow, look for pork shoulder or pork sirloin (the latter is also known as pork butte). Both shoulder and sirloin tend to be tougher, flavorful and well-marbled with fat. They turn succulent and fork-tender in the slow cooker.

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Which cut of pork is more tender? ›

What it is: If you're really into pork chops, pork tenderloin is the cut of meat to know. Cut from the loin, this is the most tender cut of pork. It takes on added flavors from marinades, rubs, and spices with ease.

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