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German Pork Hock, also known as roasted ham hock or Schweinshaxe, is a traditional Bavarian dish that’s popular not only during the Oktoberfest but all year round. This easy pork knuckle recipe takes a few hours but cooks without too much effort on your part and rewards you with delicious pork crackling and tender meat. Hands down one of my favorite German recipes!
This roasted pork hock has been a favorite of my husband for a while now. When I think of a German Schweinshaxe this is exactly how I want it to be: super crispy pork rind and tender, flavorful meat. If you’ve ever been to Munich you know what I’m talking about!
You can make Schweinshaxen two different ways: roast it or put it in water and then roast it. My preferred way, because it always makes perfect roasted pork knuckles at home, is to let the knuckle simmer in water first and then roast it in the oven to perfection. This cooking method ensures that you have a crispy skin, tender meat, and great flavor.
What is a pork hock?
A pork hock is also known as ham hock, pig knuckle, or pork knuckle. It’s the joint at the bottom of the shank of the pig between the tibia/fibula and the ankle where the foot was attached to the hog’s leg but it’s not part of the ham. The pork knuckle contains a lot of connective tissue which when it melts add great flavor and texture to the meat. It’s a relatively cheap cut of meat.
To make authentic German Schweinshaxen (Schwein = pig, Haxe = hock) you need a fresh, uncured, unsmoked pork knuckle. Schweinshaxen are usually made from the rear legs because they have a thicker layer of fat, but pork hocks from the front legs can also be used. One knuckle serves about two adults depending on the size. (photo 1)
How to cook ham hocks – Step by Step
Bring water in a big pot to a boil, add salt, onions, peppercorns, bay leaves, and juniper berries. Then submerge the pork hock in the water and let simmer at a low temperature for 90 minutes. (photo 2)
After 90 minutes use tongs to remove the pork knuckle from the water and use a sharp knife to incise the skin in a diamond pattern. This allows the skin to crisp up better and makes it easier to eat it after roasting. (photo 3 and 4)
How long to cook ham hocks in the oven
Rub the pork knuckle with caraway seeds and salt while preheating the oven to 390°F (200°C). Place the hock on a rack in a roasting pan and bake for 90 minutes. (photo 5)
How to make pork knuckle skin crispy
To crisp up the skin turn on the broiler for the last 5-10 minutes. Keep an eye on it because it can get burned pretty quickly. The skin will crackle and get super crispy. (photo 6)
What to serve with Schweinshaxe
Traditionally Schweinshaxen (Roasted German Pork Knuckles) are served with potato salad (Try my recipe for Authentic German Potato Salad), potato dumplings, or mashed potatoes and sauerkraut. Sometimes they are also served with a gravy or red cabbage.
Can I double this recipe?
Yes, you can double this recipe if you have a large enough pot or use two pots. The pork knuckles should be submerged in the water.
Is a pork hock the same as a ham hock?
A pork hock and a ham hock are the same. They can come from the rear or the front legs of a pig. Sometimes the hock that comes from the rear legs is referred to as a ham hock but you treat them the same.
Can I give my dog a pork hock?
No, you can’t give the bone from the pork hock to your dog because they easily splinter and are even softer after cooking.
Other German Recipes you might like to try:
- German Cucumber Salad Recipe
- Bavarian Beer Cheese Spread (Obatzda)
- German Apple Cake (Versunkener Apfelkuchen)
- Easy German Spaetzle Recipe
- Bavarian Pretzels
Tools used to make this recipe:
Roasting Pan with Rack: You want to use a roasting with a rack so that the ham hock gets crispy on all sides. The pan catches the dripping and makes clean up easier.
Caraway Seeds: You need whole caraway seeds for this recipe.
Chef’s Knife: To cut the skin into a diamond pattern it’s best to use a sharp knife. The skin is much easier to cut after it has been submerged in water for 90 minutes but you make it easier for you if you use a good knife.
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German Pork Hock (Schweinshaxe Recipe)
Ingredients
- 2 pork knuckles, fresh, uncured, unsmoked
- 1 tsp black peppercorns
- 4 bay leaves
- 4 juniper berries
- 1 large onion, peeled and quartered
- 1 tbsp caraway seeds
- salt
Instructions
- Bring water in a big pot to a boil, add 2 tsp salt, quartered onions, peppercorns, bay leaves, and juniper berries. Turn down the temperature so that the water is still hot but not simmering and submerge the pork hocks. They should be covered with water. Let them cook at a low temperature for 90 minutes. The water should not boil or simmer.
- After 90 minutes use tongs to remove the pork knuckles from the water and use a sharp knife to incise the skin in a diamond pattern.
- Preheat oven to 390°F (200°C) and rub the pork knuckles with caraway seeds and salt. Place the hocks on a rack in a roasting pan and bake for about 90 minutes in the middle of the oven. Turn the pork hocks after 45 minutes.
- To crisp up the skin turn on the broiler for the last 5-10 minutes. Keep an eye on them because the skin can get burned pretty quickly. It will crackle and get super crispy.
- Serve immediately!
Nutrition
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Here in Keene, NH, I can get the uncured and unsmoked knuckle, but it is frozen. Will this affect its taste? I had one of those babies last Winter in South Tyrol, boy, was that good!
It shouldn’t. Just let it thaw and then follow the recipe.
I have 2 pork hocks without skin on them. Will this recipe still work?
I recommend using pork hocks with the skin on.
Perfect Shweinshaxe every time. I always add 1/4 cup vinegar to the boil as it enhances tenderness. Thank you Julia.
Love how these turned out.
One question though, about the one thing my partner dislikes is caraway seed. Is there something I can used to replace it. I used cracked black pepper, but was wondering if there was a different alternative.
Z
There isn’t really an alternative that I know of. Cracked black pepper sounds like a good idea. I’m also not the biggest caraway seed fan myself but I don’t mind it in this recipe.
What a great recipe! I’ve tried to cook a few schweinhaxe over the years and they haven’t been all that successful.
The simmering in the seasoned water was the key for me. No worrying about different kinds of simmer or boiling – just leave it in hot water for long enough and it’s gonna cook. Bit like poaching a chicken.
Struggled a little to get the salt and caraway to stick to the rind, mainly due to only having salt flakes I think but I wonder if just a touch of oil would help?
Roasted for the recommended time in fan oven and there was no need to use broiler/ grill – skin was perfect and crispy. The initial “poach” helps a lot of the fat render out of the skin so you aren’t left with a mouthful of grease when you bite in. Still no health food but a lot more pleasant to eat. Maybe this technique could work with other pork roast cuts as well?
A tip for roasting – if you can get the hock to stand on end (bone pointing up/down) you will get even crisping of the skin. I used a little roll of foil to help mine stand up as it was cut a bit unevenly.
I ate this while visiting Munich with delicious gravy. Do you have an authentic gravy recipe to go with this?
Hallo , really enjoyed he Schweinhaxe recipe . I spent 10 years in Stuttgart Germany and met the love of my life Heidi that I lost in 2016 ! I love this dish the problem that I have found in Colorado Springs is getting the right cut of the Haxe ,
Apparently most American butches ( if you can find it fresh ) do not know how to cut it ! Some stores have it frozen and I have trouble making it properly . Perhaps you can help me . Thank you
Julian Green
Hi Julian, I would try to find a German butcher. I’ve googled and Wimberger’s Old World Bakery and Delicatessen in Colorado Springs looks like a great place to start your search. Perhaps they know of a butcher that knows their stuff! Hope this helps!
I can’t believe we got crackle after it had been soaking in liquid for so long. This was so tender and crispy and amazingly delicious. We cooked the potatoes in the brine for additional flavour and used some of the fat from the pan to make gravy, served with a salad. This will be my go to for pork knuckle!
I am very interested in making this recipe. Can the pork be simmered the night before? I would like to re-heat it and crisp it the following day. Would it work as well?
I have never tried it that way so I’m not sure but I think it would work.
Hello Julia,
I would like to know how to reheat refrigerate pork knuckle? Should stop to bake before to broil, then reheat in oven?
What is your advice?
I thank to you for taking time
Leo