This German Pork Hocks Recipe “Schweinshaxe” is perfect, not just for Oktoberfest, but anytime you want something traditionally German. Called “Eisbein” in northern Germany and “Schweinshaxe” in the southern part, it is often cooked from fresh, rather than smoked hocks.
There are two main methods for cooking pork hocks. This one uses both cooking on the stove and finishing off in the oven. May sound like extra work. It really isn’t and the results are worth it!
1 leek, well cleaned, diced
1 stalk celery, diced
1 carrot, diced
1 onion, diced
1 – 2 meaty pork hocks
Salt, peppercorns, cumin (if desired)
Put vegetables, 1 tsp salt, 1 tsp peppercorns, and pork hocks in pot. Add water to cover, bring to boil, reduce heat to simmer, and cook until hocks are just tender – about 2 – 3 hours. Do not overcook. Drain, keeping vegetables and cooking liquid.
Preheat oven to 425° F.
To baking dish (if cast-iron pot is use, add 2 tbsp. of oil), add drained pork hocks, drained cooked vegetables, and a small amount of the cooking liquid.
Bake 30 minutes, occasionally basting meat with cooking liquid.
Serve meat with potatoes and sauerkraut. If desired, serve the cooking liquid (thicken with corn starch if desired). Add a bit of cumin to liquid if desired.