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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.

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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.

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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.

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.
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Grid Iron Meat is part of The Grid Iron Company Ltd.

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