• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Pork Hocks (Schweinshaxe)

  • Recipe Submitted by on

Category: German, Main Dish, Pork, Meat

 Ingredients List

  • 1 sm Leek
  • 1 Celery stalk
  • 1 Carrot
  • 1 Onion
  • 2 Meaty pork hocks
  • Salt
  • Black pepper corns
  • 2 tb Cooking fat =OR=
  • -vegetable shortening.
  • pn Cumin, if desired
  • Beer or water


Wash and dice the leek, celery, carrot, and onion. Cook pork hocks, diced
vegetables, salt and peppercorns in water to cover 2 to 3 hours or until
tender. Avoid overcooking. Remove from water; drain well reserving
vegetables and cooking liquid. Preheat oven to 425F (220C). Melt fat or
shortening in an enamel-lined, cast-iron pan. Add drained pork hocks,
cooked vegetables and a small amount of cooking liquid. Bake 30 minutes.
Moisten meat frequently with more cooking liquid. Before meat is fully
cooked, sprinkle with beer or water in which a good amount of salt has been
dissolved. Add cumin to increase flavor, if desired. Serve with potato or
white bread dumplings or sauerkraut salad. Note: In Bavaria, the juices and
cooking liquid are strained and served as an accompanying sauce.

The Best of German Cooking by Edda Meyer-Berkhout

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