''Schweinshaxe'' (), in

German cuisine The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbo ...

, is a roasted ham hock (or “pork knuckle”). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as ''Schweinshaxn'' �ʃvaɪns.haksn̩or ''Sauhax(n)'' �saohaks(n̩) A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled. Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (see, for beef, the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation. The meat is sometimes marinated for days, and in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically—depending on size—for two to three hours. The most popular side dishes are potatoes and cabbage variations. Schweinshaxe in Korea

The

Austrian Austrian may refer to: * Austrians, someone from Austria or of Austrian descent ** Someone who is considered an Austrian citizen, see Austrian nationality law * Austrian German dialect * Something associated with the country Austria, for example: ...

version of this dish is called ''Stelze'' �ʃtɛl.tsəor in dialect ''Stötzn''/''Stelzn'' ʃtœˑ.tsṇ It is usually marinated or pre-boiled in a caraway seed and

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

brine, roasted until the skin is crisp, and served with mustard, horseradish, and pickled chili peppers. The Bavarian version is classically served with

potato dumplings Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish ...

and red cabbage, or with sauerkraut and potatoes.

References

German pork dishes Bavarian cuisine Peasant food {{germany-cuisine-stub

See also

References