Pork hocks
I went to a German Christmas market last year and had some pork hocks done on a rotisserie - they were life altering good. I tried to roast a pork hock and it came out more like roast ham than a 'shank' tasting meat. I am looking for help in how to roast a pork hock that will come out like the slow cooked rotisserie one I enjoyed. I've heard of cooking in beer, and sauerkraut - any method is appealing, but I need some ideas. I prefer low and slow cooking methods. thanks.
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As for a recipe, give me some time on that--I am on the road for the next two and a half weeks and need to look through recipes that will come close to what we eat here. German cooking is regional, so what I am talking about is cooking in the region around Munich extending south to the Austrian border. In this area, the joint is not smoked or corned--smoked Scweinshaxe seem to be popular in The Black Forest region (west) and pickled or corned is popular in Berlin--a self-respecting Bavarian would most likely deem such a thing unworthy of the beer that accompanies it. The Schweinshaxe here is simmered first in a flavorful broth, then roasted on a spit until the crust is crackling crisp. Fat be damned, the crust is never left on the plate--and it is the best part. You can certainly serve the Haxe with sauerkraut, but I like sweet-sour red cabbage with it. A Bavarian would have a potato dumpling with it as well, but I'd be happier with Spätzle. And beer, of course!
To cook Schweinshaxe, it is parboiled and then roasted on a spit. Let me know if you’re interested and I’ll try to find more detailed instructions.