My Reviews (4)

Roast Pork Hock Leg

This roast pork hock leg or shank is a common Austrian dish that is eaten throughout the year. The knuckle is boiled for a short time before being placed in the oven and roasted.
Reviews (4)


16 Apr 2013
Reviewed by: da.cappina
neverNEVERever would an Austrian or a Bavarian use CUMIN on a pork hock - it's ALWAYS caraway seeds. Looks almost the same, tastes COMPLETELY different! Otherwise quite fail proof recipe...
 
02 Apr 2013
Reviewed by: the_judge
This is the most easy and awesome dish for the humble pork hock ever! The smell of the cooking process, the flavor with the beer is fantastic!
 
14 Sep 2015
Reviewed by: jeffbloom1960
I think the confusion is with the translation of the German word Kuemmel (Kummel with an umlaut on the U). This can mean both cumin and carraway and usual has a clarification such as kreuz kummel for cumin. I agree that Germans would not use cumin in this dish as it would give too strong a flavour and Germans like their food pretty bland. Personally I am not a fan of carraway seed in cooking and would rather use harissa paste which does contain cumin for some bite and a stronger flavour just as I do with slow cooked lamb. Go on - try i t.
 
13 Nov 2016
Reviewed by: WendyFerrer
I live in Austria and I make this regularly. To make it truly traditional though I also add caraway seeds. The beer is also optional, I think. Lovely!
 
(Review from Allrecipes UK & Ireland)

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