OKTOBERFEST: How to make Pork Hock - crispy skin, moist meat! ✪ MyGerman.Recipes 

That Extra Beer was the winner, thanks.

My grandfather immigrated from Germany and my mom learned this dish. I love it ! 🇨🇦

se ve estupendo, lo probaré el fin de semana, gracias por la receta

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.

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!

It looks fantastic!! And so do you!!

Looks wonderful and the girl makes the dish tastier. I will try it no doubt, thanks a lot.

Yum 😋 looks absolutely amazing 🥰

I remember the 1st time I had this at October fest in Munich, I fell in love with it.

I love your traditional dress. Love your recipes. Love your presentation

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 😂

Oh myyyy! I am super excited especially my husband. ❤️

Lovely! Thank you so much x

Just everything about this dish and this video is fantastic! Proud of my German connections!

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!

Beautiful !!! Also the pork recipe looked very nice ,,,

The traditional Bavarian dress is a personal favourite! 😍

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!

Looks so good!

Looks amazing!

The traditional dress is very cool. Enjoyed your video. Danke !

SUPER OMG

It looks great...I have to try to do this.

Looks delicious!

What a pleasant lady snd so well presented.

thx for sharing....

Wonderful recipe.

Wonderful reminds me of my many visits to the Rhine over 30 years going to do this recipe fully😅

The pork hock looked great!

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.

My husbands favorite!

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.

Love Pork Knuckle, with rotkohl, sauerkraut, and knodle. Oh franziskaner weissbier is my favourite German Bier

Delicious

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).

Awesome recipe...we made it and it was the best...it is a keeper!

When we rest we hydrate🍺🍻🍺

Thank you for uploading this video clip looks great 😋 can't wait to try it. Florida USA 😊.

very nice!

thank you.

Franziskaner!!!!!! My second fave after Ayinger, but the beer I drink the most because of availability. Sooooooo good.

Beautiful

Hi it's vary nice foods of Girman ❤️🇲🇺

It's been a labour of love.... Hah Just like my Mama would have made it... Hahaa... ThankU.

Jawoll 😍 a guade Schweinshaxn ✨ merci dir und a guadn

That’s a pretty amazing looking haxe. Excellent video and recipe!

Great, thanks for recept!

I love german cuisine.

Looks great

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!!..👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

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!

Very Yummy love from 🇨🇦

Thank you

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!

sieht aus wirklich lecker

Great presentation.

I love Schweinshaxe unfortunately agains my diet😋

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?

😋😋😋

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.

❤ 😋

I try it, we’ll see what happens!

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!

cool

I love the damsel in this dress

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...

I occasionally see the cut you are looking for. Unfortunately, it's hard to predict when and where to find it.

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

👍👌🇳🇴🇬🇧🇨🇾🇮🇳🇩🇪🤗😎😘😍, Das ist gut mein wunderbar fraullen xxxx

I need to do this but cook it in the grill, indirect at 400, to get a little smoke one it.

Lecker! I made this last month. I have been out of action due to illness & Mama passing away. Hope all is well with you!

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!

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?

The cut of pork meat that you are looking for is called a pork shoulder shank

Can you do an original bavarian hock recipe? .. Big love from New Zealand ❤

This, good bread and beer...

First time watching your program I have checked you like but this is America what the h*** is a killer Ram😮

😊👌🧡

From where you get this fresh hocks i am in ohio but na way to get them

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.

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!

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.

The boiling broth would make a nice soup!

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

Can you use jin instead of juniper and beer I am not a fan of beer and can't reliably get juniper berries

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!

Guten Morgen Köchin ✨🙏🏼🥳🌅 📍🦘

Min: 6.00 what temperature? "into the oven for one hour" 🤔

dis here woman knows her hock.

You are a sweaty Danke !

always start with cold water

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

I wonder if you could get it from a butcher instead of a supermarket.

I always thought the eisbein had to be pökelt like Kasseler

You have to use oven bags! It's not right

Hi, I wish you write down the names of recipes, otherwise I won't know.

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.

EIS-BEIN

Adds 4 teaspoons salt