I was introduced to this unforgettable piece of crispy pork at a Christmas party in the ancient castle in the center of Nuremberg. Not only was I blown away by the ambiance and unique new taste of schweinshaxe, but also the number of “ancient” steps my drunken host tumbled down right after being introduced to the American guest (me).

In Munich, these crispy gems are served all year long but are a staple at Oktoberfest.

Schweinshaxe – Roasted Ham Hocks

This dish takes a long time to make but requires very little in the way of ingredients and effort. They are without question ideal for a special treat at a family event or dinner party. The hardest part of this recipe is finding fresh pork knuckles.

5 from 1 vote

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Course: Lunch, Main Course

Cuisine: Bavaria, German

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings:

Author: My Hungry Traveler

Equipment

Large pot
Roasting pan with rack

Ingredients

3 large Fresh pork knuckles (unsmoked and uncured)
1½ tsp Black peppercorn
6 Bay leaves
6 Juniper berries
2 medium Onion, peeled and quartered
1½ tbsp Caraway seeds
Salt

US Customary – Metric

Instructions

Simmer Hocks – Bring water in big pot to a boil. Add 2 tsp salt, onions, peppercorns, bay leaves, and juniper berries. Turn heat down so water is gently simmering and submerge hocks. Let them cook at a low temperature for 90 minutes. Be careful not to let the water boil.
Roast Hocks -Preheat the oven to 425°F (220°C). Transfer hocks from the water to a cutting board. Pat dry with paper towels and make diamond shaped incisions in the skin using a sharp knife. Rub hocks with caraway seeds and salt. Place them on a rack in a roasting pan and put them in the oven to bake for 80 minutes, turning at the 40 minute mark. After 80 minutes turn on the broiler and broil for 10 minutes to get a super crispy crust. Serve immediately.