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Schweinshaxe (German Ham Hock)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)242.1319
Energy (kCal)2480.3538
Carbohydrates (g)33.4466
Total fats (g)154.4131
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200°C/400°F. | 2. Rinse the hocks and pat dry. | 3. Cut the fatty skin diagonally in both directions so that you have a diamond pattern. Season with pepper, salt and paprika. | 4. Heat the lard in a dutch oven and brown the hocks for approx 10 mins on all sides (quite hot). | 5. Peel and quarter the onion and add to the pot, add the bay leaf, juniper berries, cloves and mustard grains. | 6. Pour in 1/8 quart of boiling water and place the pot in the middle of the oven. | 7. The hocks will need approx 1 1/2 - 2hrs, depending on size, baste with beer from time to time and if required add a little water. | 8. Remove the hock from the pot and using beer and water make sure you scrape up the bits from the bottom of the pan. | 9. Thicken using a cornstarch/water paste and season with salt and pepper. | 10. Serve with sauerkraut and knoedel or mashed potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork hock 2 lb 2134.0848 0.0 238.4933 131.5395
    pepper - - - -
    salt - - - -
    paprika - - - -
    lard 20 g 180.4 0.0 0.0 20.0
    onion 1 64.0 14.944 1.76 0.16
    bay leaf 1 - - - -
    juniper berry 1 tablespoon - - - -
    clove 1/2 tablespoon 8.905 2.1297 0.19399999999999998 0.4225
    mustard seed 1 tablespoon 32.004 1.7697 1.643 2.2831
    water 1/4 quart - - - -
    beer 1/8 quart - - - -
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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