How To Cook Pork Hock With Crispy Skin Schweinshaxe Recipe. Doesn't matter what you call it - Pork Hock, Pig Knuckle, Pork Knuckle, Hog Knuckle - this is one tasty cut of pork. This slow roasted Pig Knuckle recipe is reminiscent of The German Schweinshaxe Recipe. This is the hock that we cut off in the Breaking down a hog video series.
Ingredients:
1 fresh pork hock
Salt & pepper to taste
1 onion, sliced thin
1 apple, sliced thin
1-2 cups pork, chicken stock, or water
Sauerkraut to serve


Method:
Preheat oven to 180ºC (350ºF).
Score the skin of the hock all over in a cross hatch pattern.
Rub salt and pepper generously all over the hock.
Spread the onion and apple in the bottom of a braised or cast iron pan.
Stand the hock in the middle of the pan on top of the onions and apples.
Pour the stock in the bottom of the pan, and cook for 3-4 hours - or until the hock is fully cooked.

Part 1: Initial Breakdown of the hog: https://youtu.be/u1hlaWVzwAo
Part 2: The Head: https://youtu.be/PJqtnfcOBbE
Part 3: The Shoulder: https://youtu.be/dy_6DcmPoUc
Part 4: The Belly: https://youtu.be/agaqhWF7KrY
Part 5: The Loin: https://youtu.be/7Tpxyzm1S5w
Part 6: The Hind Leg:
We Make Guanciale: https://youtu.be/v4E_WW1EazI
We Render Lard: https://youtu.be/uwjWZa4nAyw
How To Make Dry Cure Bacon: https://youtu.be/LlvCFEgLZGc
How To Make Pork Stock: https://youtu.be/zmCo1TlxVh8

#LeGourmetTV #GlenAndFriendsCooking #WholeHog




0:01 Welcome to Our kitchen
0:05 Cutting up a whole pig
0:30 Recipes with Pork Knuckle
0:54 Pork Stock
1:25 Scoring the Pig Knuckle
1:48 Seasoning the pork hock
2:20 Adding onions and apples
2:48 Adding the pork stock
3:18 Tasting the final Schweinshaxe dish