Duitse varkenshaas (Schweinshaxe)

Directions

1. Fill large saucepan with cold water and add the pork hock. Add 1 Tbs of Zesty Salt, 1 Tbsp of Chicken rub, and 1 Tbsp of fennel seeds.

   Bring to boil and simmer gently for 2 hours.

   The finished pic is what they looked like once boiled for 2 hrs.

   

2. Once cool, pat dry and drizzle with olive oil, then apply a good coat of SPG salt

3. Get your Oven or BBQ as hot as you can. In this cook I used a Weber kettle at 550f with both vents open, then cooked indirectly for just over 2 hours until there was a good crispy skin on the hock.

German Potatoes & Braised Cabbage

1. Use a food processer and slice 2mm of thin 1/4 green cabbage and 1 x red onion and 3 cloves garlic

2. Gravy is a great condiment to serve with a pork knuckle, so for this recipe I made a gravy with some German beer Weihenstephaner.

   Follow normal steps for gravy making but add 100ml of this beer instead of water. I added a teaspoon of seeded mustard to it as well - you can never have enough mustard, I say.

   

3. Cut potatoes into small pieces (about 2-3cm) then boil until soft without over cooking them.

   Once cool, fry off some bacon & garlic in fry pan until crispy and then add the potatoes with some olive oil.

   Fry until potatoes are crispy. Add some seeded mustard to this during the cooking process.

4. Add 100g butter to frying pan and fry off red onion and garlic until soft, then add cabbage and gently sauté until soft with lid ajar.

   Add some red wine vinegar and a sprinkle of SPG for seasoning.

5. This completes your German feast! I drank the rest of my Weihenstephaner while enjoying this traditional German Fare.