Hock

Pork hocks are perhaps the most classic of all German dishes, tender, crunchy and ready for a beer or two. The actual technique, while roasting, is really a blend of simmering and roasting, through which excess fat is removed and the skin is readied to roast until crisp.

Instructions based off 2 x pork hocks (rear hocks are preferable)

Use additional ingredients of your choice:

  • 2 Tbsp oil
  • seasoning of choice (suggested: cracked caraway seeds, sea salt flakes and freshly-ground black pepper)

OR follow our basic German-style pork knuckle (schweinshaxe) recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 220°C. Place the pork hocks in a large saucepan of simmering slated water and cook gently for 1½ hours.

STEP 2

Dry the pork hocks thoroughly.

STEP 3

Rub the hocks with oil and caraway (if using), then season with salt and pepper.

STEP 4

Place on a rack over a baking tray and roast for 90 minutes, until the skin is crisp.

Steps in Motion : Basic Recipe

GERMAN-STYLE PORK KNUCKLE (SCHWEINSHAXE)

Preparation time: 10 minutes
Cooking time: 3 hours

  • 2 x pork hocks (rear hocks are preferable)
  • 2 Tbsp oil
  • 2 tsp caraway seeds, cracked
  • sea salt flakes and freshly-ground black pepper

Hocks have the advantage of being able to cooked in multiple ways and achieve equally incredible results. Slow-cooked, the hocks being sticky and more-ish.

Instructions based off 2 x pork hocks (rear hocks are preferable)

Use additional ingredients of your choice:

  • 2 Tbsp oil
  • 1-2L cooking liquid / stock (suggested: 750ml white wine + 1L chicken stock)
  • 2 cups sautéed veg of choice (suggetsed: onion, fennel, celery, garlic)
  • 4 bay leaves, optional
  • 1 Tbsp plain flour

OR follow our basic slow-cooked pork hock in white wine recipe below.

Click on each drop-down step below:

STEP 1

Sear the pork hocks in the oil in a large heavy-based saucepan set over a moderate heat for 5 minutes, until lightly browned.

STEP 2

Pour in the wine (if using) and bring to a simmer, then add the stock, vegetables and bay leaves. Fit the lid, reduce the heat to low, then cook gently for 3 hours, until the hocks are tender. If using a slow-cooker, transfer to cooking insert and cook gently for 6-8 hours.

   

STEP 3

Strain the sauce, mix with the flour, then boil to reduce to a gravy consistency.

Steps in Motion : Basic Recipe

SLOW-COOKED PORK HOCK IN WHITE WINE

Preparation time: 10 minutes
Cooking time: 3½ hours

  • 2 x pork hocks (rear hocks are preferable)
  • 2 Tbsp oil
  • 750ml white wine
  • 1L chicken stock
  • 2 cups sautéed vegetables (onion, fennel, celery, garlic)
  • 4 bay leaves
  • 1 Tbsp plain flour

The combination of moist and dry heat allows a unique texture to pork hocks – fine crackle and tender meat.

Instructions based off 2 x pork hocks (rear hocks are preferable)

Use additional ingredients of your choice:

  • 1 Tbsp oil
  • 2 cups finely-diced vegetables (suggested: onion, celery, fennel, garlic)
  • 1L liquid (suggested: vegetable juice)

OR follow our basic pork hock casserole recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 160°C. Rub the pork hocks with oil then season generously with salt and pepper. Sear in a large heavy-based frying pan set over a moderate heat for 10 minutes, until well-browned.

STEP 2

Transfer to a lidded casserole dish with the vegetables and juice (if using), then bake for 2½ hours, until tender.

   

STEP 3

Increase oven to 230°C and bake for a final 45 minutes.

Steps in Motion : Basic Recipe

EASY PORK HOCK CASSEROLE

Preparation time: 10 minutes
Cooking time: 3½ hours

  • 2 x pork hocks (rear hocks are preferable)
  • 1 Tbsp oil
  • sea salt flakes and freshly-ground black pepper
  • 2 cups finely-diced vegetables (onion, celery, fennel, garlic)
  • 1L vegetable juice

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