Introduction
The Bavarian cuisine is typified by rather robust tastes and large plates of food. The Hamhock (called 'Schweinshaxe or Schweinehaxe') is no exception. It is a rather festive food, that people like to eat at events like the Maibaum fest (The maypole fest) on the first of May.
It is frankly expected that one orders a paint of (regional) beer with the dish. And the piece of meat is almost always served with a knödel and / or potatoes.
Recipe
- 1 Pc piece of pork hock
- 1 Pc bay leaf
- 1 Tbs rosemary
- 3/4 Tbs salt
- 3/4 Tbs pepper
- 1 glass of beer
- 4 Tbs olive oil
Instructions
- Lay the hock in a roasting pan
- Season it & add olive oil
- Place in the oven for 3-4½ hours on 94 degrees celsius (200 fahrenheit). Pour some beer over the haxe once in a while.
- Sprinkle the rest of the beer over the haxe and heat up the oven to 205 celsius (400 Fahrenheit)