Free Range Pork hock / pork knuckle
Famously known for its use in roasted german pork knuckle dishes (aka Schweinshaxe)
Schweinshaxe (as it's called in southern Germany) is a roasted ham hock or pork knuckle and usually served with sauerkraut
Since this is a tough piece of meat, full of connective tissue, ligaments, and muscle, it needs to be cooked low and slow, to turn it into delicious fork-tender meat
net weight 900gms
Sent from frozen
Pork Hocks, boiling & roasting
- 2 large onions
- 3 apples
- 2 meaty fresh pork hocks (or more)
- 1 tbsp salt
- ½ tsp freshly ground pepper
- 1 tsp caraway seeds
- about 2 cups of water
- Preheat oven to 180deg Celsius
- Thickly slice the onions and quarter the apples. Arrange these in the bottom of a roasting pan.
- Score the rind and fat layer of the hocks with a knife, in a crisscross pattern, without cutting into the meat. Rub the salt, pepper, and caraways seeds into the cuts.
- Place the hocks into the roasting pan, so that the meaty part is down. Pour about 1 inch of water into the pan, so that the meaty ends are submerged, keeping the rind/fat parts dry.
- Roast the pork hocks for about 3 to 4 hours until the internal temperature is at least 74deg Celsius. During the roasting process, you may need to add water to keep the meat ends of the hocks submerged in liquid. The rind should be crackly and browned. The meat should be fork tender.
- Serve the hocks with potatoes and sauerkraut. If desired, strain the cooking liquid and thicken with corn starch if desired.