What is it?
Schweinshaxe is a roasted pork shank/hock/knuckle.
How is it called in German?
“Schweinshaxe”
“Haxe” is the Bavarian word for “Leg”.
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Cultural Background Story
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.
Gegrillte Schweinshaxe
Roasted Pork Shank
“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.
Step-by-Step Video
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.
Serving Tip:
Traditionally Schweinshaxe is served with potato dumplings, red cabbage, sauerkraut or Bavarian cabbage salad.
