Schweinshaxe is a roasted pork shank/hock/knuckle.
“Schweinshaxe” or “Haxe” how the Bavarian call it is since the end of the 19th century a typical regional dish in the Bavarian cuisine.
The term “Haxe” probably comes from the Old High German word “hahsina”, which means “Achilles tendon” or some think it could also come from Latin: “coxa” which means hip.
How is this dish called in German?
This popular German main dish is called “Schweinshaxe”.
How to pronounce “Schweinshaxe”?
Listen to this audio file to hear how to say “Schweinshaxe”.
“Schweinshaxe” is a quintessential dish for every Oktoberfest celebration and a tasty classic of Bavarian food choices.
With our recipe you can make a tender and juicy pork shank wrapped in a crispy skin just like in Bavaria. It makes the perfect pairing with a big stein of your favorite beer.
You are sure to find it at all the beer tents at the famous Oktoberfest in Munich.
How to make German Pork Shank Video Tutorial
Authentic German Pork Knuckle Recipe
Roasted Pork Hock
Ingredients
- 1 3-pound uncured pork hock, (pork shank, pork knuckle)
- 3-4 quarts water
- 1 medium sized onion
- 6 cloves garlic
- 1 tbsp. caraway seeds
- 1 tsp. juniper berries
- 1/2 tsp. ground all spice
- 1 tbsp. coarse salt
- 1 tsp. coarse pepper
Instructions
- Coarsely chop the onion and the garlic cloves.
- In a large pot bring water, onions, garlic and spices to a boil.
- Add pork hock and simmer covered on medium heat for about 1 hour.
- Preheat oven to 350 F.
- Remove pork hock from the pot and place it on the rack of a roasting pan.
- Pour half a bottle of beer and about a cup of the cooking water into the bottom of the pan.
- Cut the rind of the pork hock in a diagonal pattern.
- Roast pork hock for about 45-60 minutes until golden brown and crispy. Baste with the remaining beer while roasting for a couple of times.
Nutrition Information:
Yield: 2 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
What to Serve with a Roasted Pork Hock?
Traditionally Schweinshaxe is served with potato dumplings, red cabbage, sauerkraut or Bavarian cabbage salad.
