Roast Pork Hock Leg

    Roast Pork Hock Leg

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    59 people made this

    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.

    Ingredients
    Serves: 4 

    • 2 pork shanks or hock legs
    • 3 garlic cloves, finely diced
    • 1 tablespoon salt
    • 1 tablespoon cumin
    • 1 cup (250ml) water or light beer, boiling hot
    • 250ml salt water

    Directions
    Preparation:15min  ›  Cook:1hour45min  ›  Ready in:2hours 

    1. Bring a big saucepan of water to the boil.
    2. Place the pork with the fat facing down into the boiling water. Bring to the boil again and simmer for 15 minutes. Lift carefully out of the water. Leave to cool slightly then cut a chequered pattern into the fat.
    3. Preheat oven to 220 degrees C.
    4. Rub the knuckles with salt and garlic then sprinkle with cumin. Place the knuckles into a baking tray and into the oven. Pour boiling water or beer over them and roast for 1 hour. Turn over often and baste the meat with the juices.
    5. Reduce the heat to 180 degrees C.
    6. Roast for a further 30 minutes turning and basting the meat. If necessary add more water or beer so that the bottom of the tray is always covered with juice.
    7. To held the fat go crispy, sprinkle or brush it a couple of times with salt water.
    8. Pour the pan juices into a gravy boat; taste and season with salt and pepper as required. Serve with the knuckles.

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    Reviews (3)

    18

    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... - 16 Apr 2013

    the_judge
    15

    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! - 02 Apr 2013

    jeffbloom1960
    4

    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. - 14 Sep 2015

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