Schweinshaxe
Schweinshaxe is perfect as an appetizer when you want to create a special home party atmosphere!
Ingredients
Main ingredients
- Pork Hock (for Schweinshaxe) 600 g
- Dark Beer 500 ml
- Onion 50 g
- Green Onion 30 g
- Bay Leaf 2 piece
- Whole Black Peppercorn 10 piece
Seasonings/Sauce
- Salt 1 tbsp
- Sugar 1 tbsp
- Minced Garlic 0.25 tbsp
- Olive Oil 4 tbsp
Nutrition summary
Carbohydrates
8 g
4%
Protein
52 g
25%
Fat
64 g
71%
Cooking steps
-
1
Score the skin of the pork hock deeply in a criss-cross pattern to help the seasoning penetrate well.
-
2
In a pot, add dark beer, salt, sugar, onion, green onion, and bay leaves. Submerge the meat and simmer gently over low heat for 1 hour and 30 minutes until cooked through.
-
3
Remove the boiled pork and pat it completely dry. Mix minced garlic with olive oil and spread it evenly over the skin.
-
4
Preheat the oven or air fryer to 180°C (356°F), then add the pork and roast for 20 minutes to lock in the juices.
-
5
Increase the temperature to 220°C (428°F) and roast for an additional 15 minutes, watching for the skin to bubble and crisp up, adjusting as needed.
-
6
After cooking, let the meat rest at room temperature for 5 minutes so the juices distribute evenly, then slice and serve.
