*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Good recipe but I'd like to suggest making it more authentic by grilling the Hax'n instead of braising it in a pot. At the Oktoberfest and other large festivals and in most Gasthäuser in Bayern you ll find gegrillte Schweinshax n on the menu. Grilling the hocks is what makes the skin so crispy (like pork rinds). And you want to make sure they re fresh not smoked or cured. I d also recommend instead of white wine which no real Bayer would have with his Hax n a good Märzenbier or a Doppelbock. Serve with a Semmelknödel and some Blaukraut and you ll have an authentic bairisches Schmankerl. Prost! Brad
This is probably much easier to prepare and eat, than it is to pronounce! I didn't find pig knuckles, by name, so I used the more easily found meaty hocks. Are they the same? To me, cumin does not seem particularly German and a pinch wouldn't add too much flavor, would it? BTW, just how do you pronounce the name?
I made this for dinner tonight and my husband absolutely LOVED! I used one 2 lb boneless pork knuckle and followed the rest of the recipe as written (well except I didn't have any leeks...) Thanks so much for sharing. I'll be making this again soon!
Quite good. the pork hocks came out very tender and the gravy in the pan was perfectly flavoured. the beer is unnecessary as i substituted water with a teaspoon of salt dissolved to sprinkle it with and it turned out fine. i just might suggest as well to add the veggies maybe during the last 1/2 hour or so of boiling since they came out too mushy by the time it was done.
I made this for Christmas dinner for my fiance at his request. I was wary since I'd never done anything like this before but it worked out pretty well. My one problem was that all of the liquid burned away before the meat was finished roasting so watch it carefully and add more cooking liquid if needed. My fiance thought it tasted like what he had eaten in the Czech Republic (although our pork knuckles here are apparently much smaller). I have to say that I wasn't a fan of the pork knuckle itself but if it's a type of protein you like and eat then this is a good recipe for it.
I grew up eating this and used to sneak feed it to our dachshund; nicknamed "Schweinhund". Altho it's still not my favorite thing in the world I knew that my Scottish hubby would love it as he adores German and Austrian food. I'm happy to say that I wasn't wrong and he gobbled it up. Thanks so much Matti!!
very tasty and easy to prepare; this is like what my mother used to make at home; when I was in Germany (Stutgart) I had schweinshaxe that were the very best - the skin was roasted more than this recipe & I will try to get there.
I made this for the first time tonight. Wonderful! I didn't have leeks but it didn't seem to make a difference. The meat was a little dry. I strained the extra liquid and reduced it for about 15 mins. It made a great dipping sauce. Served with oven roasted Klondike potatoes and onions. Yum!
Review this recipe
Success!Thanks for adding your feedback.
Congrats! You saved Schweinshaxe to your Favorites