About Sharon Vieson Expertise I owned my own catering business for 5 years and have worked as a Restaurant and Bar Manager at a Country Club on the East coast.
Question This past September my son and I visited Munich. We had a dish at a restaurant called schweinhaxen, or schweinhax'n. It was delicious. Would you have an idea where I can obtain the recipe for this dish. I would certainly appreciate any help you can give me. Dora
Answer Man o man, I've been searching for hours. I have several German cookbooks but they don't have the recipe. I've searched on-line and this is the closest I've been able to come to what I think you're looking for. Does it sounds right to you? Please let me know. FamilyJwls@aol.com
SCHEINEHAXEN:(Pork Hocks - German)
1 small leek
1 carrot
2 meaty pork hocks
Peppercorns
Beer or water
1 celery rib
1 onion
Salt
2 tablespoons cooking fat
Clean and dice the leek, celery, carrot and onion. Cook the pork hocks, diced vegetables, salt and peppercorns in water deep enough to cover for 2 to 3 hours or until tender.
Do not overcook. Remove from the water and drain well, reserving the vegetables and cooking liquid.
Preheat oven to 425 degrees F. Melt the fat in a cast iron Dutch oven.
Add the drained pork hocks, cooked vegetables and a small amount of the cooking liquid. Before the meat is fully baked, sprinkle with beer in which a good amount of salt has been dissolved.
