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    Pork Hocks

    Lori Mama
    Thu Apr 14, 2005 2:34 pm
    Food.com Groupie
    I'm a bit at a loss. I hope you wonderful german chefs can help me. I just baught some pork hocks on sale really cheap. My DH loves them, but I have no recipe. The only time I ever have them is at my dad's or german resteraunt, so I'm a fish out of water here. The recipes on Zaar are not exactly what I'm looking for. Thanks for any help you can give me. icon_biggrin.gif
    Irmgard
    Thu Apr 14, 2005 3:17 pm
    Food.com Groupie
    The only time my mom ever bought pork hocks was if she was making headcheese or bean soup. Sadly, I don't have a recipe for her wonderful bean soup as she never wrote down any of her recipes and so they died with her. I do, however, have a recipe somewhere for headcheese and will try to post it for you tonight when I get home from work. (For those of you who don't know what headcheese is, it is a type of jellied pork and is absolutely delicious!)
    -Sylvie-
    Mon Apr 18, 2005 5:32 pm
    Food.com Groupie
    Lori, I hope this is what your looking for........traditional German Schweinshaxe. I found it on a German cooking site and translated it for you.

    Schweinshaxe

    Ingredients:
    1 pork hock, approx 2 lbs
    Pepper, Salt, Paprika
    20 g lard
    1 onion
    1 bay leaf
    1 tbsp juniper berries
    1/2 tbsp cloves
    1 tbsp mustard graines
    1/4 quart water
    1/8 quart beer
    2 tbsp cornstarch
    15 min preparation. - 90 min total.

    Preheat oven to 200C/400F. Rinse the hock and pat dry. Cut the fatty skin diagonally in both directions so that you have a diamont pattern. Season with pepper, salt and parika. Heat the lard in a dutch oven and brown the hocks for approx 10 mins on all sides (quite hot). Peel and quarter the onion and add to the pot, add the bay leaf, juniper berries, cloves and mustard graines. Pour in 1/8 quart of boiling water and place the pot in the middle of the oven. The hock will need approx 60 mins baste with beer from time to time and if required add a little water. Remove the hock from the pot and using beer and water make sure you scrape up the bits from the bottom of the pan. Thicken using a cornstarch/water paste and season with salt and pepper.


    Last edited by -Sylvie- on Tue Apr 19, 2005 5:03 am, edited 1 time in total
    Lori Mama
    Mon Apr 18, 2005 7:28 pm
    Food.com Groupie
    Hi Sylvie!
    Thanks so much for the effort in finding a recipe for me. That really sounds delicious and has beer to boot. icon_lol.gif My DH will really like that.
    Inge 1505
    Tue Apr 19, 2005 2:11 am
    Food.com Groupie
    Sylvie77 wrote:
    Lori, I hope this is what your looking for........traditional German Schweinshaxe. I found it on a German cooking site and translated it for you....

    Just an additional info.
    I never do hocks myself, we don't like them, but I looked it up, too, and found that some recipes recommend steaming the hocks until tender with veggies and spices in a pressure cooker and then cut skin crosswise and grill, brushing with a beer/sugar mix until crisp. Hocks done this way are supposedly more tender then baking hocks until done.
    Perhaps someone who cooks hocks from time to time has some input on this . icon_smile.gif
    Molly53
    Wed Apr 27, 2005 6:55 pm
    Forum Host
    Lori in Canada wrote:
    I'm a bit at a loss. I hope you wonderful german chefs can help me. I just baught some pork hocks on sale really cheap. My DH loves them, but I have no recipe. The only time I ever have them is at my dad's or german resteraunt, so I'm a fish out of water here. The recipes on Zaar are not exactly what I'm looking for. Thanks for any help you can give me. icon_biggrin.gif
    Schweinshaxe
    Lori Mama
    Wed Apr 27, 2005 7:52 pm
    Food.com Groupie
    Molly53 wrote:
    Lori in Canada wrote:
    I'm a bit at a loss. I hope you wonderful german chefs can help me. I just baught some pork hocks on sale really cheap. My DH loves them, but I have no recipe. The only time I ever have them is at my dad's or german resteraunt, so I'm a fish out of water here. The recipes on Zaar are not exactly what I'm looking for. Thanks for any help you can give me. icon_biggrin.gif
    Schweinshaxe

    Thanks so much Molly! icon_biggrin.gif
    Koechin (Chef)
    Fri May 06, 2005 6:08 pm
    Forum Host
    Make sure that the Pork Hocks you bought are FRESh and Not Smoked. You use the smoked ones for Pea Soup Bean Soup etc. I am sorry but I cannot locate a recipe for you. I looked through all my German Cook books without any help. I know my mother made them , I love them. All I remember is that they where simmered in water with Bay leaf, pickling spices and onion until tender. then they were scored and baked in the oven until the skin was crisp and brown. I think my mother basted them a few times with water or broth.
    They are called "Eisbein" in Germany and seved with Suerkraut or a purre of split peas. Ingrid icon_biggrin.gif
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