Schweinshaxe how to make

 How To Cook Pork Hock With Crispy Skin Schweinshaxe Recipe. Doesn't matter what you call it - Pork Hock, Pig Knuckle, Pork Knuckle, Hog Knuckle - this is one tasty cut of pork. This slow roasted Pig Knuckle recipe is reminiscent of The German Schweinshaxe Recipe. This is the hock that we cut off in the Breaking down a hog video series.
Ingredients: 1 fresh pork hock Salt & pepper to taste 1 onion, sliced thin 1 apple, sliced thin 1-2 cups pork, chicken stock, or water Sauerkraut to serve Method: Preheat oven to 180ºC (350ºF). Score the skin of the hock all over in a cross hatch pattern. Rub salt and pepper generously all over the hock. Spread the onion and apple in the bottom of a braised or cast iron pan. Stand the hock in the middle of the pan on top of the onions and apples. Pour the stock in the bottom of the pan, and cook for 3-4 hours - or until the hock is fully cooked. Part 1: Initial Breakdown of the hog: https://youtu.be/u1hlaWVzwAo Part 2: The Head: https://youtu.be/PJqtnfcOBbE Part 3: The Shoulder: https://youtu.be/dy_6DcmPoUc Part 4: The Belly: https://youtu.be/agaqhWF7KrY Part 5: The Loin: https://youtu.be/7Tpxyzm1S5w Part 6: The Hind Leg: We Make Guanciale: https://youtu.be/v4E_WW1EazI We Render Lard: https://youtu.be/uwjWZa4nAyw How To Make Dry Cure Bacon: https://youtu.be/LlvCFEgLZGc How To Make Pork Stock: https://youtu.be/zmCo1TlxVh8 #LeGourmetTV #GlenAndFriendsCooking #WholeHog Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-fri... Please consider donating through PayPal to help us continue creating quality content: https://www.paypal.com/cgi-bin/webscr... 0:01 Welcome to Our kitchen 0:05 Cutting up a whole pig 0:30 Recipes with Pork Knuckle 0:54 Pork Stock 1:25 Scoring the Pig Knuckle 1:48 Seasoning the pork hock 2:20 Adding onions and apples 2:48 Adding the pork stock 3:18 Tasting the final Schweinshaxe dish Please watch my other videos - and subscribe my channel. Thanks. Klas.
This is one of the internationally best known dishes from Germany, espacially from Bavaria. But here come the problems. It´s a lot easier to cook good food than to talk about it correctly. Is it a pork knuckle - as I thought for a long time? Is it a pork shank - as one of you told me kindly? Or is it a pork leg - as the googel translator told me? I don´t know. Thank god, a tongue can not only speak but also taste ;-) Anayway: Most of the tourists coming here to Munich want to eat a pork knuckle. It´s one of those "once in a lifetime"-things for a lot of people, I think. Check out all the needed information on my homepage: www.klaskitchen.com Actually it´s not, what we Germans eat every day or what we would usually prepare at home. In fact I had a couple of problems to find a butcher who would sell me pork knuckles because they are no best sellers and you have to order them a couple of days in advance what I didn´t do because I didn´t know. So, this was an experience for me, too. But in the end: It went out great. Have a look. Olli, my producer and I tried it after preparing it for this video and what can I say: It was exactly as delicious as it looks in the video. So, if you want to have some real German soulfood and if you are not watching calories - go and try it. It´s easy and if you follow my recipe you will succeed. Good luck. Here are the ingridients: 4 pig shanks, each about 800 grams / 28 oz 2 onions 1 teaspoon black pepper 1 tsp caraway seeds about 2 cups of broth and one bottle of beer Cut the knuckles lenghtwise then rub them with the caraway and salt and pepper generously Roughly cut the onions. Put everything into a baking dish, add the broth and the beer and put it into the oven. Leav it there for two hours at 120 degrees Celsius (250 farenheit) circulating air. Then you switch on the grill/broiler and double the temperature. The knuckle is getting it´s crust now. Don´t leave it alone in this phase because it will burn easily. At the end you take it out of the oven, let the meat rest for a while and prepare the sauce: Let it boil in a pot, season it - it might need a little sweetness to be perfect and, if you like, you can add a little cold butter or starch. That´s all. Eat it with dumplings and some vegetables. I like it with red cabbage or with savoy cabbage. I will show you how to prepare both on my channel. ▶ Check out my gear on Kit: https://kit.com/OliverBloch Find out more about klaskitchen on klaskitchen.com Watch also the other videos on this channel like: Part 1: How to make bavarian dumplings Part 2: How to make the sauce for bavarian dumplings How to make Potato-Salad northern german way How to make Wrap Beef wit pickles How to make the best bavarian dessert - bairisch creme how to make Munich Schnitzel How to make Struwen How to make liver dumplings how to make currywurst how to make koenigsberger klopse how to make hamburger labskaus how to make rheinland potato fritters how to make krautsalad - cole slaw how to make knödlgröstl - panfried dumplings ho to make bavarian pork roast - schweinebraten how to make rhubarb crumble cake - streuselkuchen quark öl teig Above all that, I hope you enjoy the videos and the recipes work out fine for you Happy cooking ;-) Klas German Recipes is a channel for tutorials about cooking of traditional german food. See the most traditional recipes here. Learn how to cook german food. Klas is teaching you how to cook german food and he is telling you the special backgrounds about this german recipes. This is the best tutorial to learn about german food and german kitchen and german recipes in english. All the german recipes are explained in english. It´s the best food tutorial in english for german recipes. See all the details from the foodblog German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com Follow this foodblog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. From porkrost to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Send us your feedback and your ideas and become an active part of the channel German Recipes.
Chef Uwe from the GermanDeli Test Kitchen http://www.GermanDeli.com shows how to make this classic German specialty. Schweinehaxe (also known as Schweinshaxe) is a pork shank that has been roasted until the fatty skin is brown and crisp and the meat inside is still juicy and succulent. Sold at GermanDeli.com all you have to do is Place the Schweinehaxe in a roasting pan, with half an inch or so of German beer (or water if you prefer). Salt and pepper is optional. Place the roast uncovered in a preheated 350°F oven for 4 hours. (Internal temperature must be at 160°F or above.) Remove from the oven and set the roasts on a platter. At this stage you may make a gravy from the liquid left in the pan using one of GermanDeli's many sauce or gravy mixes. Serve with sauerkraut or red cabbage, also available at www.GermanDeli.com and don't forget to add bread dumplings or potato dumplings, or boiled potatoes, or Spaetzle with all that rich gravy. Allow one Schweinehaxe for every two people. For big appetites serve one Schweinehaxe per person. A similar dish can be made using Eisbein (pork shank that has been cured in salt-brine for several days). Eisbein can be boiled with various seasoning in water for about 1-2 hours, but it is also delicious roasted in the same way shown here by Chef Uwe. RECIPE: Use Schweinehaxe http://www.germandeli.com/Siegis-Schw... or - if you prefer - use Eisbein, which is salt-cured http://www.germandeli.com/Siegis-Eisb.... Allow one shank for every two people. For large appetites allow one shank per person. Place the shank, flat side down, in a roasting pan. Add about 1/2" liquid (beer or water). Place in an oven pre-heated to 350°F and allow to roast for 4 hours. Optional gravy: You may serve as is or if you'd like you can make a gravy from a mix - http://www.GermanDeli.com has a couple from which to choose: http://www.germandeli.com/Maggi-Soe-z... or http://www.germandeli.com/Knorr-Sosse... You can even use some of the pan drippings to make the sauce....especially if you've used beer in the roasting pan.