02 December 2009

Schweinshaxe und mich

Schweinshaxe is Deutsch for pig knuckles, ham hocks, pig trotters (or whatever you want to call them to make them sound more revolting) and actually make fantastic, hearty meals in a variety of styles of cuisine. disregard the fact that these used to be what a pig used to walk with. you will be convinced.

here's a traditional bavarian-style pork knuckle, great for warming you up on chilly late fall evenings and clogging your arteries with every little nibble!

in a large pot, boil some water. add the hocks to the water (flavour the water as you like with some celery, carrots, onions, garlic, caraway seeds, bay leaves, peppercorns and salt) for about half an hour or an hour. remove from water, reserving the vegetables and some of the liquid.

at this point you can use a knife to slice into the fat to so that it looks like knife wounds (don't cut all the way to the meat), or you can leave it the way it is.

grease an oven-proof pan (preferably) with rendered animal fat or shortening. bed the reserved vegetables and then place the cooked hocks hocks on top. sprinkle with a bit of beer (belgian style is a preference) and some of the cooking liquid you reserved.

bake at about 400F-425F about 30 to 45 minutes, until you get a crispiness you like. baste as often as you like with the cooking liquid and more beer, to make sure it doesn't dry out.

tip: bake potatoes in the same dish.

eat and enjoy. oink.

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