Schweinshaxe is a traditional Bavarian dish made from roasted pork hocks, originally a hearty meal for the working class. Now a staple at beer festivals like Oktoberfest, it’s loved for its crispy skin and tender meat. Often served with sauerkraut and beer, it’s a beloved German comfort food.

Ingredients:

• 2 pork hocks (1.5–2 kg total) ➡️ You can buy here!
• 2 tbsp salt
• 1 tbsp black pepper
• 1 tsp caraway seeds (optional)
• 4–5 cloves garlic, minced
• 1 onion, sliced
• 500 ml water
• 2 tbsp vegetable oil (or butter)
• 250 ml beer (optional, for flavor)

Instructions:

1. Prepare the Pork Hocks: Rinse the pork hocks under cold water and pat them dry with paper towels. Use a sharp knife to score the skin in a crisscross pattern to help the skin crisp up during roasting.

2. Seasoning: Rub the pork hocks with salt, pepper, caraway seeds (if using), and minced garlic. Set aside the sliced onions.

3. Preheat the Oven: Preheat the oven to 180°C (350°F).

4. Boil Before Roasting: Place the pork hocks in a large pot with 500 ml of water and simmer on medium heat for about 1 hour to make the meat tender and juicy.

5. Roast in the Oven: Remove the boiled pork hocks from the pot and pat them dry again. Place them on a roasting tray, brush the skin with oil, and arrange the sliced onions around them. Optionally, pour a bit of beer into the tray for added flavor.

6. Roasting: Roast the pork hocks in the preheated oven for 1.5 to 2 hours, basting occasionally with the drippings to ensure the skin gets crispy and golden brown.

7. Resting: Once cooked, remove the pork hocks from the oven and let them rest for about 10 minutes before serving. Pair them with sauerkraut or mashed potatoes for a traditional German meal.

Tips:

• Adding beer to the roasting tray enhances the flavor and can be used as a sauce when serving.

• Keep an eye on the oven temperature to ensure the skin crisps up without burning.