A la schweinshaxe (German-style roasted pork knuckle)

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

16 Responses

  1. Doddie Householder says:

    I think there’s a lot of juniper berries here in Korea (the dried ones). Want me to send you some?

  2. May says:

    I really miss the ‘pilipino’ food. Crispy pata, letson, atsara, sisig, ube… The last time that i ate atsara was 8 years ago. Pag may umuuwi, lola ko lagi ako pinapadalahan sa Spain nang ube at tikoy.
    Buti nga may turbo broiler na dito. My mom brought from the Philippines her own turbo seven-eight years ago, and pag may special occasions nagluluto kami nang crispy pata. Where my mom lives there’s a Sari-Sari store (like 5 min walking) at doon kami bumibili nang Mang Toma’s sauce :)
    This recipe is so similar with the pork knuckles recipe of Nigella Lawson, right?

    When I’m craving for filipino foods and i can’t call my mom because she’s working i always visit your blog, its so inspiring!
    Thank you so much for share with us your recipes.

    Greetings from Madrid (Spain)

    • Connie says:

      Hi May. If you have convection ovens in Madrid, you don’t need a turbo broiler.

      I saw a pork knuckle recipe of Nigella and it her version of schweinshaxe. :)

  3. jean says:

    Wow! this looks so delicious. i have been your big fun and tried some of your oh so yummy food! i wanted to try this for my birthday tomorrow. how do i make the broth and can you suggest a brand of beer that’s pale and is easily found in a supermarket. can i cook this in a turbo broiler?
    one more thing, can you suggest a good pasta (different from the usual spaghetti) – that my kids (5 and 2 years old) will also like to eat. :)

    • Connie says:

      San Miguel Beer. :)

      As to pasta, I think you should bring your kids to the supermarket and make them choose the shape that they prefer.

  4. jean says:

    geesh… i don’t know that my picture will look like that. please, I am happy to comment but don’t know how to make a silly happy smile here :) so please disregard that ugly face! lol

  5. Feyfay says:

    That looks really good. Will definitely give it a try!

  6. lee says:

    Miss Connie…

    You never fail to make me drool on your photos..:) me tatanong po sana ako. Convection oven po ba gamit nyo dito? convection po kasi oven namen and yung 425F po ba e naka on yung top, bottom and fan? ang dami po kasi setting ng oven namen d ko nga gets minsan ano gagamitin po.. kaya kapag ngbebake ako parang dapat adjust ko ang time… kapag po ba convection oven gamit ang fan e aadjust ko po ba dapat ang temperature?

    thanks alot!!!! more power to you…

    • Connie says:

      I have two ovens — a convection oven and a gas oven. When I bake in the convection oven, it’s usually just the bottom heat with the fan on. That was how this pork knuckle was cooked.

  7. dewsi says:

    i’ve made it! am so pleased with myself today and, really, thanks to u, ms. connie!
    hubby bought this pork hock (though was stocked in the freezer)upon eyeing this particular recipe a week ago and has been encouraging me to try and cook it for weekend.(he’s been browsing with me for your new entries since my ‘success’ with your orange and honey glazed pork more than a year ago).i chickened out:( i was afraid it won’t come out crispy.
    but today i felt a little adventurous, i took it out from the freezer and decided to give it a try (less the juniper berries also) and ola! hurray! yeepee! i did it!
    receiving that knowing “wink” and smile from him is really worth the try! now he’s planning to buy 2 hocks for our spring pot luck in 2 weeks. whew!
    thanks a bunch!:)

  8. hely says:

    I never saw such delicious roasted pork knuckle in style of unique culinary way in south Germany when i strolled by out the window there are lots of them grilled over coal fire.It is so smell full air to awake up hunger.
    Miss Connie, do you know the north Germany that it is made so differently of stewing on the pot and what it is food named as client want to order it? thank you!!