Crispy Roasted Pork Hock (Schweinshaxe): German Pork Knuckle Recipe

Method5 steps · about 2 hr 45 min

1. 1

   Step 1: Put all the cleaned diced leek (1), celery (1), carrot (1) and onion (1) into a large pot with the teaspoon cooking salt, peppercorns and all the chosen fresh pork hocks. Add enough hot water to cover them. Bring to a boil, reduce to a gentle simmer and cook for about 2–3 hours until the meat is just tender. Stop before the hocks fall apart.

   Gently simmer pork hocks until just tender · 120 minUses 1 cleaned diced leek · 1 diced celery rib · 1 diced carrot · 1 diced onion · 1 tsp (6 g) salt for the cooking water · 1 tsp (3 g) black peppercorns · All the chosen 2–4 meaty fresh pork hocks · Enough hot water to cover the hocks and vegetables

2. 2

   Step 2: Lift the just-tender hocks out with a large slotted spoon. Strain the remaining pot contents, reserving the cooked vegetables and strained cooking liquid separately. Preheat the oven to 425°F (218°C). Drain the hocks well and stand them in a roasting pan with the drained vegetables. Add only enough strained liquid to cover the meat at the base, leaving the thick skin and fat layer above the liquid and dry. Score the thick skin and fat carefully with a sharp knife.

   Uses All the just-tender simmered hocks, drained · All the cooked vegetables to drain · Only the strained cooking liquid needed at the base of the hocks

3. 3

   Step 3: Roast the assembled pan in the preheated oven for about 30 minutes. Keep the meat at the base moist by adding more of the reserved strained cooking liquid only if it evaporates. Keep the skin and fat above the liquid and do not baste that layer. The hocks should reach at least 74°C (165°F) inside; allow extra roasting if needed.

   Roast pork hocks · 30 minUses All the prepared roasting-pan hocks and vegetables · Only extra reserved cooking liquid needed if the pan liquid evaporates

4. 4

   Step 4: If the roasted skin is already brown and crisp, skip this step. Otherwise switch on the broiler and brown the hocks further, about 5–10 minutes, watching continuously to prevent burning. Keep the bases in the shallow cooking liquid and leave the skin dry.

   Uses All the roasted hocks to crisp only if needed

5. 5

   Step 5: Let the cooked crisp-skinned hocks rest for 10 minutes before serving. Serve as 2–4 portions according to hock size and appetite. The photograph shows mustard and sauerkraut as optional accompaniments.

   Rest cooked pork hocks · 10 minUses All the finished hocks, with the conditional broil omitted if already crisp