OKTOBERFEST: How to make Pork Hock - crispy skin, moist meat! ✪ MyGerman.Recipes
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- Опубліковано 23 сер 2024
- Pork Knuckles / Pork Hock are a staple at Oktoberfest and in Munich in general. How to make this crispy skin and get moist meat at the same time ... here in this recipe!
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![[ENG中文 SUB] GERMAN PORK KNUCKLE tought by a REAL MASTER!](http://i.ytimg.com/vi/4lVMXNi69H8/mqdefault.jpg)
That Extra Beer was the winner, thanks.
One of my favorite German recipes. We just made this about 3 weeks ago.. If you are near Oklahoma, there is a fantastic Austrian butcher/restaurant in Tulsa, OK. They sell this hock and it is first class. The name is "Siegi's" in Tulsa. Their food is fantastic and their butcher shop is super clean and very high quality. Thanks for this video!
Sadly, this is too far from Houston but others here might be close and visit Sigie's. Thank you for sharing this information.
The name of the business is Tulsa King.
My grandfather immigrated from Germany and my mom learned this dish. I love it ! 🇨🇦
Looks wonderful and the girl makes the dish tastier. I will try it no doubt, thanks a lot.
se ve estupendo, lo probaré el fin de semana, gracias por la receta
Wonderful reminds me of my many visits to the Rhine over 30 years going to do this recipe fully😅
I grew up eating Schweinshaxn and Eisbein, absolutely love it. Always with Kloß and Red Cabbage.
This is a wonderful recipe! I made it this weekend. I found fresh pork hocks at my local Publix. And it is absolutely delicious. Thank you.
The traditional Bavarian dress is a personal favourite! 😍
Thank you, I like my Dirndl, too, and wish there were more opportunities to wear it during the year.
The traditional dress is very cool. Enjoyed your video. Danke !
I love your traditional dress. Love your recipes. Love your presentation
Hi it's vary nice foods of Girman ❤️🇲🇺
Our local grocery has these on sale occasionally for 99 cents a pound and I buy a bunch that have a complete good skin for cooking German style. Sometimes i make Pernil. Both delicious.
Oh wow!
very charming presentation. I spear my Haxn on a rottisseur after boiling and grill them indirectly for 45-60 min in my barbecue grill. The crispy skin is a blast 😂
What a pleasant lady snd so well presented.
Just everything about this dish and this video is fantastic! Proud of my German connections!
No ur not
@@timclose3077😮🎉
I remember the 1st time I had this at October fest in Munich, I fell in love with it.
Awesome recipe...we made it and it was the best...it is a keeper!
Happy to hear that!
thx for sharing....
Pork knuckle is my all time favorite meal. Always on my to eat list when in Germany or Austria. Love it. Thanks for creating a great channel and content.
If you use a good German dark beer, you will achieve a nice caramel color plus the crisping of the extra caramelized sugar. That's how the head chef at the Hofbrauhaus does it. You have to baste it occasionally though. 100 minutes at 120°C and then 15 minutes or so at 240°C- but you must watch it closely because there's only a minute or so between perfect and burned.
SUPER OMG
Oh Barbara…that looks so delicious! I have eaten my share of Schweinehaxe mit Kraut, Knodel und Bratkartoffeln, at Octoberfest… That nicely browned, cross cut Skin really made it look just as it does at Munich…. And using that leftover Broth and Bones, to cook the Sauerkraut or Knodel with….oooohhhh! Perfection! Your Sauce with Pretzel Dumplings sounds fantastic!
I’ll definitely be making this, soon!
Franziskaner!!!!!! My second fave after Ayinger, but the beer I drink the most because of availability. Sooooooo good.
Mi cerveza favorita de mi estancia en Munich, es Agustiner rubia Fantastica.
I'm so glad I found your channel. I'm trying to learn more about Germany and the foods. I've alot of German ancestry. Like three out of four great great grandparents.
She lives in Texas.
When we rest we hydrate🍺🍻🍺
Thank you for uploading this video clip looks great 😋 can't wait to try it. Florida USA 😊.
Hope you enjoy
The particular pork cut you have there is actually _below_ the Boston butt (shoulder). What you have there is called a "picnic" cut, which is _just above_ the pork knuckle or "hock" (schweinshaxe).
It's the best I could get here and it worked. So I should probably ask for a "picnic" cut at the butcher? Are you from the US? I'm asking because I guess the cuts in England, Australia, ... might be called and cut differently.
Thanks! Thats great info. I love a hock crispy, pickled, roasted w/sauerkraut, etc.
@@MyGermanRecipes In the US, I believe you would just ask for a pork hock, although I have personally prepared the 'picnic' shoulder cut you have there and it's quite delicious!
Thank you! We make this all the time, together with your dumplings! Excellent! BTW: Pork shanks can now be found online from the direct-from-farm meat guys. Almost all are hind shanks however, and we greatly prefer the fore-shank. We've only found one source for those, Heritage Foods, and they are great. Now if we could only find a source for Schaufele!
I actually had to look up the Schäufele. I didn't know the name. I found a recipe in German here: fraenkische-rezepte.com/rezepte/fraenkisches-schaeufele/ maybe google can translate it for you?
@@MyGermanRecipes Not the recipe! The cut of meat, "Little Shovel". It contains the entire shoulder blade, and is a delicious cut. In the US, the Boston Butt cuts right through the blade, so one cannot cut a Schäufele from it. And I haven't found anyone willing to make the cut from a whole pig. But a fore shank is close enough!
Beautiful !!! Also the pork recipe looked very nice ,,,
I love german cuisine.
This is on the top of my list to try making. I have not been to Bayern, but I have spent a lot of time up North with the fish lovers in Schleswig-Holstein and had an excellent Schweinshaxe at the Ratskeller zu Lübeck. Thank you so much for the video, I will reply again with my results!
Love Pork Knuckle, with rotkohl, sauerkraut, and knodle. Oh franziskaner weissbier is my favourite German Bier
Yum 😋 looks absolutely amazing 🥰
Oh myyyy! I am super excited especially my husband. ❤️
Very Yummy love from 🇨🇦
Thank you 😋
Beautiful
It looks fantastic!! And so do you!!
I love Schweinshaxe unfortunately agains my diet😋
That's tough!
sieht aus wirklich lecker
It's been a labour of love.... Hah Just like my Mama would have made it... Hahaa... ThankU.
Now that I have seen this I have to make it. I have Pork Hocks on order with my local butcher. We will see what we actually get. Well explained! Looks delicious!
I hope all works out well. If you get some good meat, this should be a feast!
very nice!
My German Recipes i really do like the way you are preparing the Hamhock i have a question to ask could this method be used to prepare other pieces of pork ja oder nein aus kanada Domenico Monteleone respect bis spater beautiful German frau
I think it the meat has a thick skin like in my recipe here, it will work. Just adjust the cooking time and the time in the oven if the meat is thinner.
@@MyGermanRecipes what about the weight of the hamhock when I have to boil it should I go by the total weight of the hamhock from Canada 🇨🇦 #YSW I follow you 💯 and I also like to BBQ hamhock so I could also BBQ please read my message Domenico Monteleone bis spater gorgeous Chef
Looks so good!
My first experience of schweinhaxe was in Andechs monastery...with a bit of sauerkraut and a sample of bratkartoffen... awesome..
Thank you for sharing...
Andechs weisen is awesome too..as are most German beers!!..👍🏴
I’ve been to Andechs Monastery too. We enjoyed a fabulous meal and excellent beer.
Its Bavarian Beer,not fucking german.
It looks great...I have to try to do this.
My pork knuckles arrived. They were the perfect 'knuckle' size and not the hock! My local butcher sold them to me slightly above cost. When I paid I asked if there was a mistake and they said no. This was one of the cheapest cuts of meat they sell. I cooked 2 knuckles as per your recipe. When I finished the first braising step I ran into a problem. One knuckle was perfect and the other exploded as I tried to remove it from the stock. The lesson is that these were from different animals and needed slightly different cooking times. You need to check after around 90 minutes of braising and remove exactly when done. If you are doing more than one, treat each separately and remove when done. I roasted both. One came out looking perfect. The exploded one not so good. Scoring the skin was so easy with an ordinary knife! I gave the meat a taste and it wasn't what I expected. I gave the good knucle a heavy does of salt and tasted again. Perfect! Back in the oven for another 5 minutes on broil. I took it out when I could hear the skin 'pop'. I removed it an immediately sliced off a small piece. The flavour was perfect as the salt absolutely transformed it from OK to Outstanding! The crackling was soft and I was disappointed. I started on the sauce. When I came back to the knuckle after about 10 minutes, the skin was so hard and crisply that I had trouble cutting it! The knuckle had to rest for a few minutes to get the proper crunch. I served mine with saurkraut and a potato dumpling with your sauce. Because I used some of the pork stock to prepare the saurkraut there was not much of a flavour difference. Next time I make this, I will serve with red cabbage as I think the colour on the plate would really make this dish pop! I know it is not traditional, but could I serve this with some apple sauce? Thank you for this video as I would not have known where to start without your help. I have frozen the extra pork stock as I need it for a gravy base when making a simple weekday pork roast. Great method. I just need to pay a little more attention to detail and take my time. Thanks again!
Thank you so much for sharing your experience with us in detail. I'm sure it will be helpful for other viewers. I never had the idea of using apple sauce but ... why not? Just try it out. Red cabbage is also a good choice for a side, it's not always Sauerkraut in Germany, either. Or you use my recipe for creamed Sauerkraut. Happy cooking!
I dont boil the hocks because the extra water clogged my kitchen sink.Straight to the oven...What temp do you put it on and for 1 hour..ok.Wonderful recipe....I put paprika on it...
The pork hock looked great!
Lovely! Thank you so much x
thank you.
My husbands favorite!
Thank you
You are very welcome, enjoy!
Can you do an original bavarian hock recipe? .. Big love from New Zealand ❤
This is an original Bavarian hock recipe, I'm not sure what you are missing about this dish to think that it isn't Bavarian? Did you get something different there? Greetings back to New Zealand ❤️
Great, thanks for recept!
My pleasure!
Wonderful recipe.
Your cooking reminds me of my mother , I miss her kitchen magic so much , could you please do a video on kurtoffel pluffer potato dumpling , which I often had to grate many potato and help wring out starch in a clean teatowel , id love to make but mine always break up in the water
The recipe for Kartoffelpuffer (Potato Pancakes) is on the channel already. If you are on my channel, there is a search bar under the large picture on top. Search for potato pancakes. As for the potato dumplings, I have a recipe but not for the raw potato dumplings. It is indeed very difficult to not have them fall apart. One reason might be the potatoes in the US and another reason could be that the water should not boil once you put the dumplings in. But it's a struggle and I recently came across the tip to add some semolina to the dough. It helps but also makes them firmer in general. Good luck!
@@MyGermanRecipes My mum use to call the dumpling klurser spelling inaccurate. I'm in Australia and yes I never watched her make them completely , I wanted to go hang out with my mates ill try using several one day and look more into some recipes on them lol thanks anyway ...
Great presentation.
Thank you!
👍👌🇳🇴🇬🇧🇨🇾🇮🇳🇩🇪🤗😎😘😍,
Das ist gut mein wunderbar fraullen xxxx
Looks delicious!
That’s a pretty amazing looking haxe. Excellent video and recipe!
Thank you!
Looks amazing!
Lecker! I made this last month. I have been out of action due to illness & Mama passing away. Hope all is well with you!
I'm sorry to hear about your illness and the passing of your mom. My condolences! I hope better times are coming for you soon! 🖤🖤🖤
@@MyGermanRecipes Thank you so much.
Looks like a delicious home-prepared haxn! My favorite restaurant in Munich was the Haxnbauer. Superb haxn. I once took the top 13 U.S. pre-Olympic female gymnasts, their coaches and chaperones there in 2006 when we were touring Germany. I understand that the original location has closed and will open at a new location as the Haxnbäurin in 2024. Excellent excuse to visit Munich again!
I hope you brought them there after the competition, LOL! Those haxn are heavy on the stomach 😄
Munich is always worth the travel and I hope you will have the opportunity to go in 2024.
@@MyGermanRecipesYes, after the competition. It was their Saturday night dress up. 13 seriously fit young ladies in long dresses. I reserved the far back corner. 10 very drunk Swiss guys in town for a football match started singing to them and they wound up taking photos of each other. The place went up for grabs. BTW, I live in Arcachon France now, so Műnchen is much closer. I hope my favorite little boutique hotel by the Iser Tor is still there.
Looks great
Thanks!
The boiling broth would make
a nice soup!
Not gonna lie, I just plain chugged the broth wholesale. It was amazing all on its own!
I routinely make a dish like this but I use two cups of white beans which have been soaked overnight, I remove the bones and skin mash some of the beans a bit and only salt at the end, makes a fantastic soup. Pork hawk bean soup
Jawoll 😍 a guade Schweinshaxn ✨ merci dir und a guadn
I love the damsel in this dress
First time watching your program I have checked you like but this is America what the h*** is a killer Ram😮
Hey! Thank you for sharing this video. I had this on my last trip to Berlin and loved it. You mentioned on this video that you couldn't find the correct cut of meat. Can you help me understand what would be the right cut? Is it the same thing as an American Ham Hock that would be used for southern soups and whatnot?
It is the cut between the pork butt and the knuckle. Basically the center of the leg.
Yummy
😋
This recipe is Shuri-Approved!
I still have some work to do in order to get the prized bubbly-puffy rind the likes of which I've seen in the Hofbrauhaus video, but I'm asking around here and there in order to land 'the formula' as it may for this - the "rind puzzle" has proven surprisingly difficult. Otherwise, this one yields a tasty and tender pork shank, and the leftover broth is so delicious that I have to restrain myself not to drink it all in one gulp!
This is on the plan for next weekend. What cut did you ask you butcher for? I know I will have to go to a specialty butcher at the West Side Market here in Cleveland. I have made these before, but used smaller unsmoked hocks. Nothing like I had in Germany with Oma and Opa.
I had to get a „shoulder“ at our grocery but was told that in Chinatown I would get a real hock.
I need to do this but cook it in the grill, indirect at 400, to get a little smoke one it.
cool
Thanks for the recipe which gives me an idea. How about poking small holes and rubbing salt/vinegar all over the skin like how Asians cook roast pork belly. The end result would be a real crispy skin pork hock.
Guten Morgen Köchin ✨🙏🏼🥳🌅 📍🦘
I try it, we’ll see what happens!
wow finally found this recipe. I once bused tables at a German restaurant in the DFW area called Bavarian Grill in Plano. I was telling my wife about this dish. the cooks would serve this to the staff after closing.
it tasted so good and it wasn't on the main menu as most Americans don't eat this part a lot so we got the leftovers. I still remember this dish after a few decades. I gotta try this at home. Danke!
The cut of pork meat that you are looking for is called a pork shoulder shank
is there a reason other then taste is there a reason for salt as I do not put salt in anything dis a rinsed smoked hock in beans but hat to through it out as it was too salty?
I'm not sure if I understand all parts of your question but the salt is not just for the taste. It is also crucial to get the skin crisp or crackling.
I occasionally see the cut you are looking for. Unfortunately, it's hard to predict when and where to find it.
From where you get this fresh hocks i am in ohio but na way to get them
I got really lucky at our grocery! I’ve been hunting every butcher for years and then, one day, it was just laying there at my grocery.
A friend told ne that some places in Chinatown have this kind if cut. If you have something like that near you, it’s worth a try.
This, good bread and beer...
Best combination 😄 Enjoy!!!
😋😋😋
❤ 😋
You are a sweaty Danke !
Can you use jin instead of juniper and beer I am not a fan of beer and can't reliably get juniper berries
I'm not sure what jin is. I tried to google it ... I should have known better since I have a teenage daughter: The result just showed the member of BTS with that name. Can you explain what you mean by jin?
@@MyGermanRecipes Gin is a alcoholic spirit that main flavor is juniper berries sorry spelled it wrong
dis here woman knows her hock.
😊👌🧡
I wonder if you could get it from a butcher instead of a supermarket.
Our supermarket has a butcher and I have asked them and other butchers in Houston. The best they could offer me was a whole pig leg 😂 ... I had to pass.
@@MyGermanRecipes 😂😂😂 that's definitely a bit much
Stark Bros Meat Market in Cloverleaf or B & L Meat Market of North Sheppard both in Houston. Old school Meat market go in tell them what you want
Interesting! I didn't know about that place. Thank you!
@@MyGermanRecipes Your Welcome
Min: 6.00 what temperature? "into the oven for one hour" 🤔
There is a link in the video, at the end of the video and below the video in the info box where you can find the link to the recipe with the details on my blog.
Hi,
I wish you write down the names of recipes, otherwise I won't know.
As the video title states, it’s Pork Hock.
@@MyGermanRecipes Hi,
I mean the names of each ingredients.
@@MyGermanRecipes I can not hear clearly what you speak.
always start with cold water
I always thought the eisbein had to be pökelt like Kasseler
Eisbein is what we call this in the North of Germany and it is usuaaly made a little different. but I don't know it to be pökelt. Well, there are so many recipes and possibilities, I'm sure there is such a recipe and I just don't know it. We usually mostly know the food that is cooked in the family and the restaurants visited, right?
Yes, it's usually served with either klösse or boiled potatoes and sauerkraut. In Berlin they serve the eisbein with mustard to dip in.
I'd love a kasseler right now 😂
Last time I ate german pork knuckles, I snap my top front teeth in half. I guess I put it in the oven a bit too long.
Oh no! That shouldn't happen! Maybe it was an old pig with tough meat ... 😉
@@MyGermanRecipes I am blaming my old dentist. Not the pig's fault.
EIS-BEIN
I wish she had finished the plating and show us all the components on the plate…..