How To Cook Pork Hock With Crispy Skin Schweinshaxe Recipe. Doesn’t matter what you call it – Pork Hock, Pig Knuckle, Pork Knuckle, Hog Knuckle – this is one tasty cut of pork. This slow roasted Pig Knuckle recipe is reminiscent of The German Schweinshaxe Recipe. This is the hock that we cut off in the Breaking down a hog video series.
Ingredients:
1 fresh pork hock
Salt & pepper to taste
1 onion, sliced thin
1 apple, sliced thin
1-2 cups pork, chicken stock, or water
Sauerkraut to serve
Method:
Preheat oven to 180ºC (350ºF).
Score the skin of the hock all over in a cross hatch pattern.
Rub salt and pepper generously all over the hock.
Spread the onion and apple in the bottom of a braised or cast iron pan.
Stand the hock in the middle of the pan on top of the onions and apples.
Pour the stock in the bottom of the pan, and cook for 3-4 hours – or until the hock is fully cooked.
Part 1: Initial Breakdown of the hog:
Part 2: The Head:
Part 3: The Shoulder:
Part 4: The Belly:
Part 5: The Loin:
Part 6: The Hind Leg:
We Make Guanciale:
We Render Lard:
How To Make Dry Cure Bacon:
How To Make Pork Stock:
#LeGourmetTV #GlenAndFriendsCooking #WholeHog
0:01 Welcome to Our kitchen
0:05 Cutting up a whole pig
0:30 Recipes with Pork Knuckle
0:54 Pork Stock
1:25 Scoring the Pig Knuckle
1:48 Seasoning the pork hock
2:20 Adding onions and apples
2:48 Adding the pork stock
3:18 Tasting the final Schweinshaxe dish
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Thanks for watching Everyone! ^^^Full recipe in the description box^^^ Have you watched our Mexico City Tacos Al Pastor Videos? Best al Pastor in Mexico City: https://youtu.be/wm2XBCM-Bb0
Make Polish GOLONKA!!!
LOVE the texture of crispy pork skin.
I eat this once a month @ Zur Kate, Mesa AZ – Thanks Horst Schlembach !!!
That looks incredibly yummy. I'm on here cause I have pork hock sitting on the bench ready to cook. I've only ever made it about 3 times and every time I've used a Youtubers recipe. I've always made a soup version. Your recipe looks to good to be true, I mean, is that really all there is to it. Okay then, this is gonna be dinner tonight, I'll post an update on how it worked out. Seriously, I'm worried about how easy this is
My new favorite taco is crispy pork hock chopped up. Nice mix of tender pork and crispy skin bits.
I’m so glad to see this recipe – I grew up eating pork hocks and jus love them and can never seem to get it right when I do it! Caraway is definitely an addition you should try with this!
El texto esta tapando casi todoa la imagen .Lo mas importante ,es imposible verlo !!
Tip: you shouldn't have her in your pork videos. She obviously hates pork, and sauerkraut. Not a good advert for your cooking videos. Not understanding why you would have her in this video if you know she hates pork and sauerkraut. To the extent that she almost throws up at the smell & sight of it! She was obviously doing her utmost to not throw up on camera! Lawd al'mighty (eye roll)
For me the skin is the best! My Gram called it a cracklin' thing!
It always helps the video when somebody hate what is cooking…..
Will this work for smoked pork hocks?
Love the recipe but u need to move the writing so we can see what your doing
its criminal how hard it is to get hock these days. And once you get it it is dirt cheap. Personally its one of my favorite parts of swine.
Mmmm, love ham hocks! My favorite method of cooking ham hocks is using a slow cooker. The meat really comes out tender and juicy! Great video! ☮️🖖🏽
I am literally drooling. That crispy skin is an absolute treat and I love it. This is a must try recipe. I trying to get to T&T Supermarket on Saturday and they almost always have pork hocks in stock, Great video.
Pork hocks make fantastic stew, too. I did this with tomatoes, red wine, red kidney beans and some mirepoix. Went really well with garlic toast.
Is this cooking? Wtf
Jules looks traumed in this one. 🤣
Thanks for the recipe. I'm about to give it a try. 👍
I can't just get 3 bits, after I start I'll the whole hock. It's delicious (very pork flavour)
Why is she fussing about pork? Next to lamb, it’s the most flavorful meat and usually it’s pretty lean. Not hocks, but otherwise usually lean.
The subtitles block the view as to what you are doing most of the time. It would be better to position it above.
Why does it matter if you cross contaminate if it's all going into the oven? I think some of your viewers must be Sheldon.
You are supposed to eat the hole thing, that is one dish for one person
Curious how you clean your wooden cutting board after having raw meat on it? I never know so I use plastic for raw meat and put it on the dishwasher but I’d like to learn so I don’t have to be afraid to use a wooden board! 🤷♀️
Here in Australia i find the pork hocks at Asian meat markets. You should try a dish called ,Zimne Nogi , Pork meat jelly. using hocks and trotters. it is a natural collagen boost for the body 🙂
If your sauerkraut is too sour, rinse the kraut with water before cooking
Why have someone disgusted with pork be present during the taste test? I’ve never seen that before. It kind of puts a negative spin on your episode. How about inviting a guest that loves pork!!!
I had some Fantastic Schweinhaxe und spaetzel in Innsbruck my god it was good.
I had Schweinshaxe in Germany and I love it. Thanks for sharing. Take care.