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GRID IRON GOURMET / THE KITCHEN

Crispy Pork Hock – Bavarian Style – Schweinshaxe

This Bavarian-style crispy pork hock, or Schweinshaxe, is a traditional dish known for its tender meat and irresistibly crispy crackling. Slow-braised in beer with aromatic vegetables and spices, then roasted to perfection, it’s a hearty and flavourful meal that’s perfect for a special occasion or a comforting dinner. Serve it with classic German sides like sauerkraut and potato dumplings for an authentic taste of Bavaria.

INGREDIENTS
  • 2 Gammon Hocks
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 1 leek, roughly chopped
  • 4 cloves of garlic, smashed
  • 1 tablespoon caraway seeds
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 500ml German lager or dark beer
  • 1 litre beef or vegetable stock
  • Salt, to taste
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • Fresh parsley, chopped (for garnish)
METHOD

  • Prep the Pork Hocks:
    • Soak the Gammon Hocks: To reduce the saltiness, soak the gammon hocks in cold water for a few hours or overnight, changing the water a couple of times.
  • Searing:
    • Preheat your oven to 160°C (140°C fan).
    • In a large ovenproof pot or Dutch oven, heat the vegetable oil over medium-high heat.
    • Sear the pork hocks on all sides until they are golden brown. This helps to lock in the juices and adds flavour.
  • Prepare the Aromatics:
    • Remove the hocks from the pot and set aside.
    • In the same pot, add the chopped onion, carrots, leek, and garlic. Cook for 5-7 minutes until the vegetables start to soften and caramelise.
    • Add the caraway seeds, black peppercorns, and bay leaves, stirring to coat the vegetables in the spices.
  • Braising:
    • Place the seared hocks back into the pot on top of the vegetables.
    • Pour in the beer and stock, ensuring the liquid covers about two-thirds of the hocks.
    • Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
    • Braise for about 2.5 to 3 hours, turning the hocks halfway through, until the meat is tender and nearly falling off the bone.
  • Crisping the Crackling:
    • Increase the oven temperature to 220°C (200°C fan).
    • Remove the lid from the pot and spoon some of the braising liquid over the hocks.
    • Roast uncovered for an additional 30-40 minutes, or until the skin is golden brown and crispy.
    • If needed, you can use the grill (broiler) for the last 5-10 minutes to achieve extra crispiness. Keep a close eye to prevent burning.
  • Resting:
    • Once crispy, remove the pork hocks from the oven and let them rest for 10 minutes before serving.
  • Serving:
    • Slice or shred the meat, serve with the crispy crackling on the side, and garnish with freshly chopped parsley.

Sides That Pair Well with Crispy Pork Hock

  • Sauerkraut
    The tangy and slightly sour taste of sauerkraut perfectly balances the rich and savoury pork hock.
  • Potato Dumplings (Kartoffelknödel)
    These traditional German dumplings are ideal for soaking up the delicious juices and gravy from the pork.
  • Braised Red Cabbage
    Adds a sweet and earthy flavour that complements the hearty meat, providing a lovely contrast in textures.
  • Mashed Potatoes
    Creamy mashed potatoes offer a smooth and comforting side that pairs well with the crispy crackling.
  • Pretzels
    Soft, chewy pretzels are great for mopping up any extra sauce and add a satisfying bite to the meal.
  • Spaetzle
    These soft egg noodles are excellent for absorbing the flavours of the dish, enhancing each bite.
  • Roasted Vegetables
    Carrots, parsnips, or Brussels sprouts roasted with herbs add colour, texture, and a touch of sweetness to the plate.
  • Fresh Green Salad
    A crisp salad provides a light and refreshing contrast to the rich and hearty pork hock.
  • Pickled Vegetables
    Adds acidity and brightness, cutting through the richness of the meat for a balanced meal.
  • Beer-Based Gravy
    Enhances the meal with additional layers of flavour, tying all the components together beautifully.
Preparation Time: 20 minutes
Cooking Time: 3.5 to 4 hours, including braising and crisping the crackling.

Hot Tips

  • Scoring the skin lightly before searing can help the crackling develop evenly.
  • Make sure to turn the hocks during the braising process to ensure even cooking and flavour distribution.
  • If the crackling isn't as crispy as you'd like, a few minutes under the grill can work wonders.

Print recipe

Pairings

  • German Beer
    • Weissbier: A wheat beer with a slightly fruity and yeasty flavour that complements the richness of the pork.
    • Pilsner: Crisp and refreshing, this beer cuts through the fattiness of the dish, balancing the flavours.
    • Dunkel: A dark lager with caramel notes that match the roasted, caramelised aspects of the pork hock.
  • Dry Riesling
    The crisp acidity and fruity notes of a dry Riesling make it an excellent wine pairing, providing a refreshing contrast to the rich pork.
  • Gewürztraminer
    This aromatic white wine, with its hints of spice and fruit, works well with the robust flavours of the dish.
  • Cider
    A dry or semi-dry apple cider offers a light, fruity profile that cuts through the richness and pairs nicely with the pork.
  • Kölsch
    A light, smooth beer from Cologne, Kölsch is slightly fruity and dry, making it a versatile pairing for pork hock.
  • Sparkling Water with Lemon
    If you prefer a non-alcoholic option, sparkling water with a slice of lemon offers a refreshing and palate-cleansing accompaniment.
  • Apple Juice
    A chilled, unsweetened apple juice is another non-alcoholic option that pairs well with the pork’s richness.

Shop for Ingredients

Dry-cured Gammon Hock (Pork Knuckle)

Gammon Hock (Pork Knuckle)

Dry-Cured Gammon Hock (Pork Knuckle)

A dry-cured pork hock from the lower part of the leg, near the foot. Richly flavoured and particularly suited to slow cooking, braising or roasting, then serving whole or shredding into soups, stews and pies. For a smoked version, choose our Old Fashioned Smoked Gammon Hock.

£8.95

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