I just served this meal to my German neighbors in Munich who gave it 5 Stars! very delicious & easy to prepare. I served it with a sweet&sour red cabbage (Blaukraut) and potatoe dumplings (Knöddle) w/gravy. This will be a regular! Thank You.
SO happy to find this! This was by FAR my favorite dish that I tried in Bavaria 2 years ago! I embarassed myself in a restaurant in a small mountain town by cutting the pork too hard and spilling the gravy on my pants😅 However it was SO juicy and crispy I can’t stop thinking about it!
We just made this tonight and it was fantastic! Thanks for this excellent recipe. I purchased a 4.1lb pork shank from a 3rd generation Austrian butcher and it was the best ever. Just watch the last step so you don't over-brown the pork skin. I have two more just like this one and can't wait to make it again.
One of my favorite German dishes!!! The skin in this recipe was done PERFECTLY!!! Did anyone also notice that at the 0:25/0:26 mark the knuckle has a perfect silhouette of a pigs head with ears?
I have been trying to cook this properly for about 12 years (well, the Austrian version, Stelze) with mostly disastrous results. I made this last weekend and it was INCREDIBLE! Thank you so much for the recipe - you've cracked the code for me. I just bought two more pork shanks this morning so that I can cook it again tomorrow. The only variation I will be trying is to inject the meat with some brine - I found the meat at the bottom of the shank was well-seasoned in the marinade but higher up the bone it was a bit blander. So happy I found this - thank you thank you!
I've made pork hocks a couple of times before but using this recipe, they turned out better than before. Thank you so much and for anyone watching, this works!
Thanks im going to try this today ..I have tried to make the skin crispy before but never quite sure what to do. Sometimes it goes hard like leather sometimes soft which is fine but the hard leather kind is aweful ....I mean I still eat it and think its the best bit😂
Im in the USA. The 3 German restaurants in town do not offer pork hocks. I asked one why not & the owner said he offered them at 1 point but very few people knew what they were & since they were more expensive than other dishes they did not sell well at all. And my city was built on German immigrants. Americans have no idea what they are missing. There is one german butcher in town that sells them so I can make my own. Your recipe looks great.
Yes, I had the same question. The link to the recipe in the description gives the temperatures. 350 for the low heat and the maximum heat of your oven for the high heat.
Tried this recipe yesterday and it turned out amazingly!! The crackling was ALMOST as perfect as yours, but I'm very very happy with it as a first attempt. Amazing recipe, thank you so much!! 10/10 The one mistake I made was not pushing the garlic cloves deep enough inside the meat, so they got pushed out and burned and made the gravy bitter
@@cyborgpb6100 You can find all the details here: www.recipetineats.com/crispy-german-pork-knuckle-schweinshaxe-with-beer-gravy/ But it's 160°C for fan ovens for the 2hr 10 and 240°C for fan ovens for the 30mins
You can find all the details here: www.recipetineats.com/crispy-german-pork-knuckle-schweinshaxe-with-beer-gravy/ But it's 160°C for fan ovens for the 2hr 10 and 240°C for fan ovens for the 30mins
Nice, but you did not indicate the oven temperatures in the video. The first roasting is low temp (about 350 'F) and the second is high temp (about 450'F). I am preparing these at this very moment. They are in the oven. Many thanks to you!
I want to ask, why you must poke the pork with bbq stick? To maintain its position or something else? How if im not doing that? Because my oven isnt big enough 😞
This came out exactly as in your video. Looked fantastic. However, a TIP, don’t make the same mistake as me if you aren’t familiar with hocks. I ended up with an uncooked cured hock. This I didn’t realise until I tucked into the joint. It was like ham. Ok but very salty and not pork. Ask for raw, uncured pork. Also if, as mine, your oven only goes to 220 and not the 260 specified, it takes an extra 25 mins to crisp up.
Great video. Being German myself and growing up on a regular basis with this: You maybe don't want to have the skin all crackling, at least not as much as shown here (rest of the video is perfect!) - because taste-wise that can also get overwhelming. That might be fine or even preferred with other cultures but in Germany you normally don't want it that extreme (Germans can be a bit boring ;-) Normally I would try to get pork knuckles (and in my experience and from what I've seen most people do) where the crackling part is at most like 30-40% (the rest just brutal, teeth destroying hard crust. The knife-fight after all is very much part of the experience and of course seeing tourists getting into that kind of fight can be amusing. You really need a good serrated knife or it can get very, very frustrating.). Another traditional way of eating this is without any gravy. The knuckle is grilled in front of a gas grill and so there isn't any sauce. You mostly combine that with dill coleslaw and just some fresh bread (think baguette-style bread).
Im a german cook an i have nothing left to say. Thats how you do it.
Cool. I'll follow this recipe tomorrow then.
Awesome. I'm making this today with rotkohl like Oma used to make. She never made Hachsen, only legs.
But I'm fond of this roast the most.
Its sooo good.
Very similar to how we make pork in puerto rico
I've had a version, with an Asian style sauce as well, It was Fantastic.. Gotta Love Pork!😊
I just served this meal to my German neighbors in Munich who gave it 5 Stars! very delicious & easy to prepare. I served it with a sweet&sour red cabbage (Blaukraut) and potatoe dumplings (Knöddle) w/gravy. This will be a regular! Thank You.
Thanks for the idea. It's been so long I'd forgotten about that. Another recipe to look up:-))
I am going to try today first time
Please 🙏 say a prayer i have never managed to get the crispy skin correct.
SO happy to find this! This was by FAR my favorite dish that I tried in Bavaria 2 years ago! I embarassed myself in a restaurant in a small mountain town by cutting the pork too hard and spilling the gravy on my pants😅 However it was SO juicy and crispy I can’t stop thinking about it!
We just made this tonight and it was fantastic! Thanks for this excellent recipe. I purchased a 4.1lb pork shank from a 3rd generation Austrian butcher and it was the best ever. Just watch the last step so you don't over-brown the pork skin. I have two more just like this one and can't wait to make it again.
hello, what is the exact oven temperature to cook this dish? thankyou in advance
@@cyborgpb6100 350 'F for the low heat and then the maximum temperature for the high heat.
One of my favorite German dishes!!! The skin in this recipe was done PERFECTLY!!! Did anyone also notice that at the 0:25/0:26 mark the knuckle has a perfect silhouette of a pigs head with ears?
I have been trying to cook this properly for about 12 years (well, the Austrian version, Stelze) with mostly disastrous results. I made this last weekend and it was INCREDIBLE! Thank you so much for the recipe - you've cracked the code for me. I just bought two more pork shanks this morning so that I can cook it again tomorrow. The only variation I will be trying is to inject the meat with some brine - I found the meat at the bottom of the shank was well-seasoned in the marinade but higher up the bone it was a bit blander. So happy I found this - thank you thank you!
Buy Brined hocks from your butcher, problem solved.
This is beautifully filmed! The intro where the shank and crispy skin was cut was wonderfully done.
I've made pork hocks a couple of times before but using this recipe, they turned out better than before. Thank you so much and for anyone watching, this works!
Thanks im going to try this today ..I have tried to make the skin crispy before but never quite sure what to do. Sometimes it goes hard like leather sometimes soft which is fine but the hard leather kind is aweful ....I mean I still eat it and think its the best bit😂
Best crackle sound effects ever!
Keeping the meat elevated in the fridge with skewers is such a good idea. I'll be doing this from now on.
Im in the USA. The 3 German restaurants in town do not offer pork hocks. I asked one why not & the owner said he offered them at 1 point but very few people knew what they were & since they were more expensive than other dishes they did not sell well at all. And my city was built on German immigrants. Americans have no idea what they are missing. There is one german butcher in town that sells them so I can make my own. Your recipe looks great.
I love the diversity in your recipes! You cover all the best flavors! Can’t wait to try this.
God bless you whoever posted this beauty
That looks incredibly good. Cant wait to try it. Thanks.
I will do this over the Christmas holidays looks soooo yummy
@2:03 wtf temperature is, "hot oven"?!
Yes, I had the same question. The link to the recipe in the description gives the temperatures. 350 for the low heat and the maximum heat of your oven for the high heat.
Hotter than "a warm oven"
it's 3 am when I watched this. It makes me drooling and starving
I'll try this recipe for my french wife! Thank you so much for this amazing recipe!
Made this last night and was an absolute hit, really good recipe
Tried this recipe yesterday and it turned out amazingly!! The crackling was ALMOST as perfect as yours, but I'm very very happy with it as a first attempt. Amazing recipe, thank you so much!! 10/10
The one mistake I made was not pushing the garlic cloves deep enough inside the meat, so they got pushed out and burned and made the gravy bitter
hello, what is the exact oven temperature to cook this dish? thankyou in advance
@@cyborgpb6100 You can find all the details here:
www.recipetineats.com/crispy-german-pork-knuckle-schweinshaxe-with-beer-gravy/
But it's 160°C for fan ovens for the 2hr 10 and 240°C for fan ovens for the 30mins
@@cyborgpb6100 description
anyone know at what temperature you put the pork knuckle in the oven for 2hr 10 min and 30 min of hot oven?
180°C / 350°F (160°C fan) for 2 hours and then 260°C / 500°F (240°C fan) for 30 minutes....
Well done, looks delicious! Love from Bavaria in Germany
As a British Cook thankyou🇬🇧🇨🇭
As someone who lives in Germany, you did good!
That’s was my favorite dish in Germany.
Looks and sounds delicious.
Ten minutes ago I didn’t know pork knuckles existed. Wow, that looks succulent
Made this today. Delicious! My veggies were potatoes, turnip, carrot & celery with lots of garlic.
Hi, could you tell me what are the baking temperatures that you're using in the 2 hr, 10 min and the last hot oven 30 min? Please
You can find all the details here:
www.recipetineats.com/crispy-german-pork-knuckle-schweinshaxe-with-beer-gravy/
But it's 160°C for fan ovens for the 2hr 10 and 240°C for fan ovens for the 30mins
Thanks Freddie!! 👍🏻
Your best work yet!
Ok that looks gorgeous.going to have to try that.
I never knew Germany has food like Crispy Pata. I've gotta try it!
Did you?
Thanks a ton. This was EXACTLY what I was looking for. You’re a star.
You were looking for a schweinhaxen recipe with no specified oven temperatures?
Best of the best crackling
I agree with the comments. You really understand what is important with these guys. Nice 😎
But the crackling looks superb!
Hi. Thanks. For how long do you cook it in the oven before the half hour for the crunchy skin?
Ahhh looks schon and I can smell and almost taste the deliciousness 😋😉
Did you use the strained garlic, potatoes amd onion you then for mashed for anything?
You only mentioned the duration you left it in the oven, what temperature did you set the oven?
How long do you have to let it rest when cooked ? thanks
Great recipe, but what temperature should be used for roasting and later for making crispy skin?
Sieht gut aus
This person can COOK
How would it change the cook time if I put two in the oven at the same time?
Is that vodka ,water, or vinegar he's brushing the skin with? I'd love to give this a go. Many thanks.
Not sure where to buy the knuckle. Can you use pig’s feet (trotters) ?
In how many degrees do you cook??
What temperature do you have the oven at?
I'm German too! But I've never eaten one like yours! 😍
Nice, but you did not indicate the oven temperatures in the video. The first roasting is low temp (about 350 'F) and the second is high temp (about 450'F).
I am preparing these at this very moment. They are in the oven.
Many thanks to you!
Well done 👍
Where can i find the recipe? Oven temperature?
I want to ask, why you must poke the pork with bbq stick? To maintain its position or something else? How if im not doing that? Because my oven isnt big enough 😞
Is there a substitute for juniper berries?
I love your recipes
Did I miss the oven temperature?
I am looking for it too
What temperature for 2h10m?
Maravilhoso!!!!! Ótima receita!!!
This came out exactly as in your video.
Looked fantastic.
However, a TIP, don’t make the same mistake as me if you aren’t familiar with hocks. I ended up with an uncooked cured hock. This I didn’t realise until I tucked into the joint. It was like ham. Ok but very salty and not pork. Ask for raw, uncured pork.
Also if, as mine, your oven only goes to 220 and not the 260 specified, it takes an extra 25 mins to crisp up.
What is the music you're playing on the video?
Do we still get pork in Germany?
Einfach perfekt! ❤
OMG… this is like Philippine Crispy Para!!😱😝😊🥰
I miss the oven temp, I'm guessing 110°c ?
Looks absolutely phenomenal. Good with Yorkshire pud and mash I would think, (John M in the UK)
Perfection
damnnnnnn! cant wait to try this!
Hi there. What would we ask for in the butcher in Australia for this?
Ham hock or pork knuckle. The parts are shown in the Wikipedia article about Eisbein, too.
Why did she put vinegar on the skin?
Best knuckling ever had was juicy and gelatinous not crispy does this lose its juicy gelatinous awesomeness or is it enhanced by the crispy
Great.
Wow yummy😋🤩
Where do you get such beautiful pork knuckles?
Stop it! Stop it! You're torturing me. Good gawd that looks incredible!!
yummy
I get these roast from Walmart all the time
Very good brasil sc
Nice
Crispy Pata!
Hope my Buddy got a bite...
Rất ngon
Schwarte gut,alles gut!
Why vinegar?
crackles up the pork skin.
Porkalicious 😋😍
Yum
Mais mon dieu. C'est ce que je veux.
I tried but mine didn't crackle, I must have fucked up.
What a ñame this Music At video
Crispy pata
crispy pata
Great video. Being German myself and growing up on a regular basis with this: You maybe don't want to have the skin all crackling, at least not as much as shown here (rest of the video is perfect!) - because taste-wise that can also get overwhelming.
That might be fine or even preferred with other cultures but in Germany you normally don't want it that extreme (Germans can be a bit boring ;-)
Normally I would try to get pork knuckles (and in my experience and from what I've seen most people do) where the crackling part is at most like 30-40% (the rest just brutal, teeth destroying hard crust. The knife-fight after all is very much part of the experience and of course seeing tourists getting into that kind of fight can be amusing. You really need a good serrated knife or it can get very, very frustrating.).
Another traditional way of eating this is without any gravy. The knuckle is grilled in front of a gas grill and so there isn't any sauce. You mostly combine that with dill coleslaw and just some fresh bread (think baguette-style bread).
Hard disagree.
I'm just cooking the pork tenderloin with mustard sauce, now I feel like knuckle... 😔
Knuckle head?😂
@@davidhovey6045 🤣 That would be a great name for a restaurant specialising in knuckles! Quick - trademark it!
😋😋😋
Dankie.
Masakr!
Even ☪️ & ✡ love this recipe.
Just deep fry them at the end. Easier.
This is the only way, after watching the others….
This is fake. This noob just put knee to french fry. I cant stop laught people who comment this fake :D Umm good dish, nice flavour :D :D
👌👍😋