Sunday, November 12, 2017

Bavarian Schweinshaxe

  • 1 pork hock/ham hock
  • 1 carrot
  • 1/4-1/2 celeriac (if not available, use 2 sticks celery)
  • 1-2 onions
  • 1 leek
  • 1 bay leaf
  • 4-5 juniper berries
  • 1 teaspoon peppercorns
  • salt
1. In a large pot, bring salted water (enough to cover hock, and vegetables-- ~2.5 liters) to a boil. Cut vegetables into very large sections. Add vegetable, spices and hock to boiling water. Gently simmer for ~1.5 hours, skimming off the foam.

2. Preheat oven to 190°C (fan assisted). Remove hock from water. Score the (now very soft) skin to allow fat to escape. Place hock directly on the grate in the oven, placing a pan below the grate to catch the rendered fat (add ~250 ml of water to the pan to prevent the fat from burning--you can also place vegetables in the pan part-way through roasting). Roast for ~1.5 hours.

3. Serve. Translated recipe suggests Sauerkraut and Brötchen or a potato salad. We preferred Rotkraut and roast vegetables (which, we realise is probably against some unspoken rule, but it worked well).

4. Don't discard the broth. It can be used as stock for soups, casseroles and sauce for Schweinebraten.

Serves 4.


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