Spicy Ham Hock / Sambal Pork Knuckle. A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone. Recipe for classic Central European style ham hock recipe pickled overnight in black beer, local herbs and spices.
It was speciall dish for it's crispy crackling or charred and blisterred skin with tender Schweinshaxe Recipe Bavarian Crispy Roasted Pork Knuckle or Shank.
Homemade Schweinshaxe, an easy and simple recipe with several tips a.
German Pork Hock, also known as roasted ham hock or Schweinshaxe, is a traditional Bavarian dish that's popular not only during the Oktoberfest This easy pork knuckle recipe takes a few hours but cooks without too much effort on your part and rewards you with crispy pork crackling and tender meat.
You can cook Spicy Ham Hock / Sambal Pork Knuckle using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Spicy Ham Hock / Sambal Pork Knuckle
- It's 1 KG of Ham Hock/ pork knuckle.
- It's 4 tbsp of spicy sauce / sambal sauce or any sambal oelek.
- Prepare 4 tbsp of oil.
- It's 10 of small dice shallot.
- It's 4 tbsp of light soy sauce.
- It's 2 tbsp of sugar.
- You need 1 1/2 cup of any stock or 3small bottle of essence of chicken.
Learn how to cook pork hocks (pork knuckles), not just for Oktoberfest, but anytime you want something traditionally German and wonderfully delicious! Schweinshaxe (as it's called in southern Germany) is a roasted ham hock or pork knuckle and usually served with sauerkraut. Both pork knuckles and ham hocks are from the shank part of the pig's leg, that is the section between the knee and the ankle/top of the trotter. Beer Braised Pork Knuckles With Caraway, Garlic, Apples and Potatoes is closer to a traditional German Schweinshaxe dish and appears on.
Spicy Ham Hock / Sambal Pork Knuckle step by step
- With oil brown the ham hock / pork knuckle then add in the dice shallot.
- Then Add in spicy sauce/ sambal sauce or any sambal oelek wirh light soy sauce and sugar then stir fry to mix well.
- Add in any stock (optional 3 small bottle or about 1 and 1/2 cup of essence of chicken) then transfer to a presure cooker and cook on high for 35 minutes.
- Simmer for another 10 minutes till sauce are slightly thicken up and serve with white rice or any bread.
- Or You Can baked it for 3 to 4 hours at 180C, covering the TOP loosely with a foil if it burn too quickly.
Polish pork hock (aka ham hocks or pork knuckles) are called golonka in Poland, and considered a national dish. Serve with sauerkraut, boiled potatoes or dumplings, rye bread, spicy mustard, and a cold beer. It's alittle bit spicy, but you might like to add some Tabasco or hot green pepper sauce to give it a little more punch. Ham hock - the bit between a pig's front trotter and shoulder - or "hand" as butchers would call it. Stock up on bulk ham, sausage, pork roll, and more!
